Description
This Parmesan Spinach Mushroom Pasta Skillet is a quick and comforting one-pan dinner made with tender pasta, sautéed mushrooms, fresh spinach, and a light parmesan coating—perfect for busy weeknights.
Ingredients
Scale
- 14 oz (400g) farfalle pasta
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 14 oz (400g) mushrooms, sliced
- 10 oz (300g) fresh spinach
- 1/2 cup (125ml) low-sodium vegetable broth
- Fresh cracked pepper, to taste
- 1 teaspoon Italian seasoning
- 1/2 cup parmesan cheese, grated
- 1 teaspoon red chili pepper flakes (optional)
Instructions
- Cook the pasta in salted water until al dente according to package instructions. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add mushrooms and sauté for about 3 minutes until lightly browned.
- Stir in minced garlic and cook for 30 seconds until fragrant. Deglaze with a splash of vegetable broth and simmer for 1–2 minutes. Remove mushrooms and set aside.
- In the same skillet, add spinach and cook for 2 minutes until wilted. Season with salt and pepper.
- Return mushrooms to the skillet and add drained pasta. Toss everything together.
- Add parmesan cheese, remaining olive oil, and Italian seasoning. Stir until well combined and lightly coated.
- Serve warm with red chili flakes and extra parmesan if desired.
Notes
- Use freshly grated parmesan for the best flavor and texture.
- Add a splash of pasta water if the dish looks dry.
- You can easily add grilled chicken or shrimp for extra protein.
- Don’t overcrowd mushrooms—they brown better with space in the pan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 10 mg