Parmesan Spinach Mushroom Pasta Recipe – Super quick and impossible to mess up! This parmesan, spinach, and mushroom pasta skillet is the ultimate win for vegetarian weeknight dinners! The farfalle pasta is perfectly matched with sautéed mushrooms, spinach, and savory parmesan! Serve this easy meatless pasta meal for a lightened-up, yet satisfying and comforting dinner that a whole family will love. Enjoy!
This is a reader favorite alongside Healthy Chicken Pasta Salad, this delicious One-Pot Garlic Parmesan Pasta, and Chicken Stir-Fry Noodles.
Ingredients list for the Parmesan spinach mushroom pasta recipe
- 14 oz (400g) farfalle pasta
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 14 oz (400 g) mushrooms, sliced
- 10 oz (300g) fresh spinach
- 1/2 cup (125ml) low-sodium vegetable broth (we don’t necessarily need all of it)
- Fresh cracked pepper, to taste
- 1 teaspoon Italian seasoning
- 1/2 cup parmesan cheese, grated
- 1 teaspoon red chili pepper flakes, optional
Why you’ll love this spinach mushroom pasta recipe
- It’s quick, easy, and cooks in one pan.
- This pasta dish is lightweight and will leave you satisfied without feeling bloated.
- A simple dinner option when you’re lacking inspiration!
Best Tip To Make Parmesan Spinach Mushroom Pasta
If you enjoy meatless pasta recipes with lots of flavors, this recipe is perfect for you! The recipe uses simple, easy-to-find ingredients that can be found in most grocery stores. Here are a few tips to make the best pasta recipe ever:
- Use good quality olive oil because it adds a lot to the flavor of this pasta dish.
- If you don’t have farfalle, use pasta that holds the sauce well, such as penne or rotini.
- You can use different mushrooms to vary the taste: shiitake, portobello, cremini…
- To turn this pasta recipe gluten-free, use gluten-free pasta. Gluten-free brown rice farfalle will work great!
What can we substitute for spinach?
You can either leave the spinach out or try this pasta recipe with chopped kale. You’ll just need to sauté the kale a bit longer than the spinach to soften it.
Can we freeze spinach and mushroom pasta?
We don’t suggest freezing this dish. The sauce will get absorbed into the pasta, leaving it dry.
If you reheat refrigerated leftovers, you may want to add a little olive oil to compensate for what has been absorbed into the pasta while sitting in the refrigerator.
Directions
1. Cook the pasta in salted water until al dente, according to the package instructions.
2. Heat 2 tablespoons of olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned.
3. Add the chopped garlic and cook for about 30 seconds longer.
Then, deglaze with a bit of vegetable broth. Reduce the heat and cook for about 1-2 minutes longer.
Remove mushrooms to a plate and set aside.
4. In the same skillet, add the spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and pepper.
5. Once the pasta is ready, pour off the cooking water. Push spinach to the side in the skillet and add mushrooms back, then put drained pasta in the pan and toss to combine.
Add parmesan, the last tablespoon of olive oil, and Italian seasoning, and give a quick stir.
Serve the parmesan spinach mushroom pasta with red chili pepper flakes and more parmesan, if you like. Enjoy!
More pasta recipes you might like
- Instant Pot Creamy Garlic Parmesan Chicken Pasta
- 20-Minute Sausage Pasta Skillet
- Tomato Spinach Sausage Pasta
- Creamy Garlic Shrimp Pasta
What other readers say about this easy pasta recipe
“This was sooo good! Much better then what I was expecting. Everybody in my family liked it, even the picky eaters. Will make this pasta recipe again soon!” – Jessica
“Delicious! I used white wine to deglaze the pan and tripled the garlic 🧄. Next time I’ll use baby bellas for more flavor. Yum 😋” – Francis
“Absolutely delicious!!! Can’t wait to make this again!” – Larissa
“Great pasta recipe, altered it a bit by adding about a 1/4 cup sour cream and 1/4 cup asiago which gave it a richer creamier taste.” – Sean
“Really good. I love dishes that are adaptable. I kept to the recipe this time but if I fancied a meat night I love the idea that I could add sausage, chicken or even pancetta 😋” – Daisy
Parmesan Spinach Mushroom Pasta Skillet
This parmesan spinach mushroom pasta skillet is super quick and impossible to mess up - The ultimate win for vegetarian weeknight dinners!
- 14 oz (400g) farfalle pasta
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 14 oz (400 g) mushrooms, sliced
- 10 oz (300g) fresh spinach
- 1/2 cup (125ml) low-sodium vegetable broth (we don't necessarily need all of it)
- Fresh cracked pepper, to taste
- 1 teaspoon Italian seasoning
- 1/2 cup parmesan cheese, grated
- 1 teaspoon red chili pepper flakes, optional
Instructions
- 1. To make the parmesan spinach mushroom pasta skillet, Cook the pasta in salted water until al dente, according to the package instructions.
- 2. Heat 2 tablespoons of olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned.
- 3. Add the chopped garlic and cook for about 30 seconds longer.
- Then deglaze with a bit of vegetable broth. Reduce the heat and cook for about 1-2 minutes longer.
- Remove mushrooms to a plate and set aside.
- 4. In the same skillet, add the spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and pepper.
- 5. Once the pasta is ready, pour off the cooking water. Push spinach on the side in the skillet and add mushroom back, then put drained pasta in the pan and toss to combine.
- Add parmesan, the last tablespoon of olive oil, and Italian seasoning, and give a quick stir.
- Serve the parmesan spinach mushroom pasta with red chili pepper flakes and more parmesan, if you like. Enjoy!
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Reviews (44)
Leave a reviewLeave a Reply
Jodi
2024-12-29 19:16:34
I added small steak bites and cream of mushroom soup and cut the Parmesan cheese in half and it was amazing!!
Debbie
2024-09-23 19:43:38
Ok this is a definite hit. My husband and I loved this. Popeye would approve with the spinach and olive oil. LOL
Debbie
2024-09-23 19:03:26
I gave it 5 stars on smell alone. I am making this for the first time tonight. Cannot wait to dig in. Thank you for sharing
Kirsten
2024-02-11 10:08:58
Haven’t made it yet, but am looking forward to it. Was looking for a recipe to use up extra mushrooms, parm, and spinach and this beauty popped up.
Emily
2024-01-12 18:28:16
Simple and delicious. I only had plain white mushrooms and it was still wonderful.
