This Easy Parmesan Spinach Mushroom Pasta Skillet is a winner for busy nights! It’s creamy, cheesy, and loaded with fresh spinach and mushrooms for a delicious twist.
You just cook the pasta, toss in the veggies, and mix in that gooey cheese—easy peasy! I love that it’s all in one pan, making cleanup a breeze so I can enjoy more time eating! 🍝
Key Ingredients & Substitutions
Farfalle Pasta: I love using farfalle for its fun shape that holds sauce well. You can easily swap it for other pasta types like penne, fusilli, or spaghetti if that’s what you have on hand.
Mushrooms: I usually go for cremini mushrooms for their deeper flavor, but white button mushrooms work just as well. If you’re looking for something different, try using shiitake or portobello mushrooms for added texture.
Spinach: Fresh spinach is best for this dish due to its quick wilting. If fresh isn’t available, you can use frozen spinach—just be sure to thaw and squeeze out the excess water before adding it in.
Parmesan Cheese: Grated Parmesan adds a lovely richness. If you’re dairy-free, nutritional yeast can be a great substitute that gives a cheesy flavor without the dairy.
How Do I Sauté Mushrooms Perfectly?
Sautéing mushrooms well enhances their flavor and texture. Here are a few tips to get it just right:
- Start with a hot pan and medium heat. This helps to brown the mushrooms quicker.
- Don’t overcrowd the pan! Cook in batches if needed, to avoid steaming them.
- Let them sit without stirring too often for a few minutes to develop that golden color.
You’ll know they’re done when they release their moisture and turn lightly golden. Enjoy the wonderful smell that fills your kitchen!
Easy Parmesan Spinach Mushroom Pasta Skillet
Ingredients You’ll Need:
For the Pasta:
- 8 ounces farfalle pasta (bow-tie pasta)
For the Sauté:
- 2 tablespoons olive oil
- 3 cups fresh mushrooms, sliced (cremini or white button)
- 4 cups fresh spinach
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Finish:
- 1/2 cup grated Parmesan cheese
- 1/4 cup pasta cooking water (reserved)
How Much Time Will You Need?
This delightful dish takes around 20-25 minutes, including about 10 minutes to cook the pasta and another 10-15 minutes to sauté the veggies and combine everything. It’s quick enough for a busy weeknight but tasty enough for any occasion!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the farfalle pasta and cook according to the package directions until it’s al dente. Reserve 1/4 cup of pasta cooking water (this will help with the sauce), then drain the pasta and set it aside.
2. Sauté the Mushrooms:
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté them for about 5-7 minutes, stirring occasionally. You want them to be tender and lightly browned—this gives them great flavor!
3. Add Garlic and Seasoning:
Now, toss in the minced garlic and crushed red pepper flakes with the mushrooms. Cook for about 1 minute, just until the garlic is fragrant. Be careful not to let it burn; it can turn bitter!
4. Incorporate the Spinach:
Next, add the fresh spinach to the skillet. Sauté it just until it wilts down, which should take about 2-3 minutes. It cooks quickly, so keep an eye on it!
5. Combine Pasta and Veggies:
Add the cooked farfalle to the skillet with the mushrooms and spinach. Toss everything together to combine well.
6. Add Parmesan and Water:
Sprinkle the grated Parmesan cheese over the pasta. Gradually add in the reserved pasta cooking water, a little at a time, to loosen everything up and create a nice sauce that coats the pasta evenly.
7. Season and Heat Through:
Season with salt and black pepper to taste. Toss everything together one last time and heat it through for another 1-2 minutes.
8. Serve and Enjoy:
Serve your delicious pasta hot! You can garnish with extra Parmesan or a sprinkle of red pepper flakes if you like a little more heat. Enjoy every bite!
This quick and flavorful vegetarian meal combines the earthiness of mushrooms, the brightness of spinach, and the savory richness of Parmesan cheese—all held together by perfectly cooked farfalle pasta. Bon appétit!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Pasta?
Absolutely! While this recipe uses farfalle, you can substitute it with any pasta shape you have on hand, such as penne, fusilli, or even spaghetti. Just adjust the cooking time according to the pasta type.
How Do I Make This Recipe Gluten-Free?
To make a gluten-free version, simply swap the regular pasta for gluten-free pasta. There are many excellent options available in grocery stores that cook similarly to traditional pasta!
Can I Add More Vegetables?
Of course! Feel free to toss in other veggies like bell peppers, zucchini, or cherry tomatoes. Just sauté them along with the mushrooms to ensure everything cooks evenly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over low heat with a splash of water or broth to help loosen the pasta.
