This Parmesan Spinach Mushroom Pasta Skillet is the ultimate weeknight win — fast, flavorful, and totally foolproof. Tender farfalle pasta is tossed with sautéed mushrooms, fresh spinach, garlic, olive oil, and plenty of savory Parmesan cheese. It’s a simple, comforting vegetarian dinner that still feels light and nourishing.

If you need a meal that comes together in under 20 minutes with minimal effort (and maximum flavor!), this pasta will become one of your go-to favorites.

Table of Contents

Ingredients for the Parmesan Spinach Mushroom Pasta

14 oz (400g) farfalle pasta
3 tablespoons olive oil
3 cloves garlic, minced
14 oz (400g) mushrooms, sliced
10 oz (300g) fresh spinach
½ cup (125ml) low-sodium vegetable broth (you may not need it all)

Fresh cracked pepper, to taste
1 teaspoon Italian seasoning
½ cup grated Parmesan cheese
1 teaspoon red chili pepper flakes (optional)

Why You’ll Love This Spinach Mushroom Pasta

Super quick: Ready in about 15 minutes.
One-pan magic: Easy cleanup, easy process, huge flavor.
Light but satisfying: You’ll feel full without feeling weighed down.
Perfect for low-inspiration nights: Simple ingredients, big payoff.
Vegetarian comfort food: Nutritious, delicious, and family-friendly.

Best Tips for Making the Perfect Pasta Skillet

Use high-quality olive oil — it adds depth and richness.
No farfalle? Try penne, rotini, or another pasta shape that grabs the sauce well.

Want more flavor? Mix in shiitake, baby bella, or cremini mushrooms.
For gluten-free eaters, swap in your favorite GF farfalle or penne.
Add a splash of white wine to deglaze for a restaurant-style finish.

Spinach Substitutes

Not a spinach fan?
Swap in chopped kale. Just cook it a little longer until softened.
Or omit the greens entirely — this pasta is flexible and still delicious.

Can You Freeze Mushroom Spinach Pasta?

It’s best not to freeze this dish.
The pasta tends to absorb all the sauce, leaving it dry once thawed.

For refrigerated leftovers:

Store up to 3 days
Add a splash of olive oil when reheating to bring the pasta back to life

How to Make Parmesan Spinach Mushroom Pasta (Step-by-Step)

Cook the Pasta
Boil the farfalle in salted water until al dente, following package instructions.
Sauté the Mushrooms
Heat 2 tablespoons of olive oil in a large skillet. Add the mushrooms and cook for 3 minutes until lightly browned.
Add the Garlic & Deglaze
Stir in the garlic and cook 30 seconds. Deglaze with a bit of vegetable broth, then simmer 1–2 minutes. Transfer mushrooms to a plate.
Wilt the Spinach
Add spinach to the same skillet and sauté until wilted, about 2 minutes. Season with salt and pepper.
Combine Everything
Return the mushrooms to the pan, push the spinach to the side, and add the drained pasta. Toss with Parmesan, remaining olive oil, and Italian seasoning.
Serve
Finish with chili flakes and extra Parmesan. Enjoy warm!

Reader Reviews

⭐ “This was sooo good! Even my picky eaters loved it.” – Jessica
⭐ “Deglazed with white wine and added extra garlic. Amazing!” – Francis
⭐ “Absolutely delicious!!! Will make again!” – Larissa
⭐ “Added sour cream and asiago — so creamy!” – Sean
⭐ “Love how adaptable this is. Great recipe!” – Daisy

More Pasta Recipes You’ll Enjoy

Instant Pot Creamy Garlic Parmesan Chicken Pasta
20-Minute Sausage Pasta Skillet
Tomato Spinach Sausage Pasta
Creamy Garlic Shrimp Pasta

Parmesan Spinach Mushroom Pasta Skillet

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

14 oz (400g) farfalle pasta
3 tablespoons olive oil
3 cloves garlic, minced
14 oz (400g) mushrooms, sliced
10 oz (300g) fresh spinach
½ cup (125ml) low-sodium vegetable broth
Fresh cracked pepper, to taste
1 teaspoon Italian seasoning
½ cup grated Parmesan
1 teaspoon red chili flakes (optional)

Instructions

Cook pasta in salted water until al dente.
Heat 2 tablespoons olive oil in a large skillet. Sauté mushrooms 3 minutes.
Add garlic; cook 30 seconds. Deglaze with broth and simmer briefly. Remove mushrooms from skillet.
Add spinach to the same skillet and cook until wilted; season with salt and pepper.
Add mushrooms back to the pan, along with the drained pasta.
Stir in Parmesan, remaining tablespoon of olive oil, and Italian seasoning.
Serve with chili flakes and extra Parmesan if desired.