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This Parmesan Spinach Mushroom Pasta Skillet is a comforting one-pan meal I turn to when I want something hearty yet simple. It comes together quickly and makes use of ingredients I almost always have on hand. Creamy parmesan melts into garlicky mushrooms and spinach, all wrapped around tender farfalle for a dinner that feels like more effort than it takes.
I made this during a week of back-to-back deadlines and it felt like a little reset on a plate. The combination of parmesan and mushrooms is always a win in my kitchen.
Ingredients
- Farfalle pasta: adds texture and holds onto the sauce beautifully
- Olive oil: helps sauté everything and carries flavor throughout
- Garlic: fresh cloves bring sharp depth especially when just golden
- Mushrooms: slice them evenly for even browning and deep umami
- Fresh spinach: wilts quickly and blends right into the dish
- Low sodium vegetable broth: keeps it savory without over salting
- Grated parmesan cheese: adds creaminess and a salty bite
- Italian seasoning: brings a balanced herbal touch
- Red chili flakes: optional but perfect for a gentle kick
- Salt and cracked black pepper: essential final seasoning layers
Step-by-Step Instructions
- Boil the Pasta:
- Fill a large pot with water and a good pinch of salt then bring it to a boil. Cook the farfalle until just al dente about ten to eleven minutes then drain and set aside to steam off.
- Sauté the Mushrooms:
- Warm two tablespoons of olive oil in a wide skillet over medium high heat. Add the sliced mushrooms and let them sit undisturbed for about three minutes so they brown well before stirring.
- Add the Garlic and Deglaze:
- Stir in the minced garlic and cook just until fragrant about thirty seconds. Pour in a splash of broth to loosen any brown bits from the pan then reduce heat and let it simmer briefly. Move the mushrooms to a plate.
- Wilt the Spinach:
- In the same skillet add the spinach and stir gently until it shrinks down and softens this should only take two minutes. Season lightly with salt and cracked pepper.
- Bring It All Together:
- Return the mushrooms to the pan then stir in the cooked pasta. Mix in parmesan cheese Italian seasoning the last tablespoon of olive oil and enough broth to create a light sauce.
- Finish and Serve:
- Spoon into bowls while hot and if you like sprinkle chili flakes and more parmesan on top before serving.
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Spinach is one of my favorite ingredients because it adds so much color and nutrition without needing extra time. I remember serving this to my niece who swore she didn’t like spinach but asked for seconds that night.
Storage Tips
Store any leftovers in a sealed container in the refrigerator for up to four days. Reheat gently on the stove with a splash of broth or water to refresh the sauce. I find the flavor deepens after sitting overnight.
Ingredient Substitutions
You can swap farfalle for any short pasta like rotini or penne. For a dairy free version use nutritional yeast instead of parmesan. If you need to add more protein try grilled tofu or chickpeas.
Serving Suggestions
I like to serve this with a crisp green salad or roasted carrots. A piece of crusty bread works well too for soaking up any extra sauce. For extra richness add a drizzle of truffle oil before serving.
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Cultural Context
Pasta with spinach and mushrooms is a common combination in Italian inspired home cooking especially among those who follow a vegetarian diet. This skillet approach streamlines everything into one comforting dish.
Common Recipe Questions
- → Can I use other pasta shapes?
Yes, penne or rotini are great alternatives as they hold sauce well, similar to farfalle.
- → How can I make this dish vegan?
Substitute parmesan with nutritional yeast and use a plant-based vegetable broth to keep it vegan-friendly.
- → What’s the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- → Can I add protein to this meal?
Yes, grilled chicken or white beans can be added to boost protein content.
- → Should I use fresh or pre-grated parmesan?
Freshly grated parmesan is recommended for better texture and flavor.