This Parmesan Spinach Mushroom Pasta is quick, easy, and full of flavor—perfect for a cozy vegetarian weeknight dinner! Made in just one skillet, farfalle pasta is tossed with sautéed mushrooms, fresh spinach, garlic, and a touch of parmesan for a light yet satisfying meal. It’s simple, wholesome, and guaranteed to become a family favorite.
Why You’ll Love This Recipe
✔️ One-pan pasta dinner – minimal cleanup!
✔️ Ready in 20 minutes – perfect for busy nights.
✔️ Light yet filling – comfort food without the heaviness.
✔️ Versatile & adaptable – add protein or swap in your favorite veggies.
Ingredients
- 14 oz (400 g) farfalle pasta (or penne/rotini)
- 3 tbsp olive oil (divided)
- 3 garlic cloves, minced
- 14 oz (400 g) mushrooms, sliced (white, cremini, or portobello)
- 10 oz (300 g) fresh spinach
- ½ cup (125 ml) low-sodium vegetable broth (you may not need it all)
- ½ cup grated parmesan cheese
- 1 tsp Italian seasoning
- Freshly cracked black pepper, to taste
- 1 tsp red chili flakes (optional, for heat)
Tips for the Best Spinach Mushroom Pasta
- Use quality olive oil – it adds a rich base flavor.
- Try different mushrooms – cremini, shiitake, or portobello add depth.
- Make it gluten-free – use gluten-free pasta such as brown rice farfalle.
- Swap the greens – kale works well; just cook it slightly longer than spinach.
- Want it creamier? Add a splash of cream or toss in some asiago cheese.
Step-by-Step Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook farfalle until al dente, according to package directions. Drain and set aside.
- Sauté mushrooms: Heat 2 tbsp olive oil in a large skillet over medium heat. Add mushrooms and cook for 3–4 minutes until golden.
- Add garlic & deglaze: Stir in garlic and cook for 30 seconds. Pour in a splash of vegetable broth, cooking for another 1–2 minutes until slightly reduced. Transfer mushrooms to a plate.
- Cook spinach: In the same skillet, add spinach with a drizzle of olive oil. Sauté for 2 minutes until wilted. Season with black pepper.
- Combine everything: Return mushrooms to the skillet. Add pasta, parmesan, Italian seasoning, and remaining olive oil. Toss until coated and warmed through.
- Serve: Sprinkle with chili flakes (if using) and extra parmesan. Serve hot!
Can You Freeze It?
Not recommended—pasta will absorb the sauce and turn dry. Store leftovers in the fridge for up to 3 days and reheat with a drizzle of olive oil or broth.
What to Serve With It
🥖 Garlic bread or focaccia
🥗 Fresh green salad with lemon vinaigrette
🍷 A crisp white wine like Sauvignon Blanc
Reader Favorites
💬 “So good! Even the picky eaters loved it.” – Jessica
💬 “I deglazed with white wine and added extra garlic. Amazing!” – Francis
💬 “Added chicken the second time—perfect!” – Daisy
Parmesan Spinach Mushroom Pasta Skillet Recipe
Yield: 4 servings | Prep Time: 5 minutes | Cook Time: 15 minutes | Total: 20 minutes