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You can whip up this garlicky pasta in a single pot, and it’s perfect for busy weeknights when you want comfort food fast. The sauce is creamy and cheesy from parmesan, has rich mushrooms, and gets a fresh pop from spinach. It’s the kind of meal you’ll want again because cleanup’s a breeze and everyone’s happy when you set it down.
The first time I tossed this together, I had under thirty minutes and a hungry bunch waiting. Now it’s the dish my friends ask for most when they want a creamy dinner that still feels fresh and light.
Tasty Ingredients
- Heavy whipping cream: Makes the sauce super velvety and rich You can pour more or less depending on how creamy you want things
- Parmesan cheese: Brings big cheesy flavor and makes everything smooth Use the real deal for that deep nuttiness
- Red chili pepper flakes: If you want some warmth, toss in a pinch and see how you like it
- Italian seasoning: Mix of dried herbs gives background flavor Taste it first and adjust for balance
- Fresh cracked pepper: Gives a gentle kick Always best if you grind fresh right before tossing it in
- Low sodium vegetable broth: Adds moisture and another layer of flavor without making it too salty
- Fresh spinach: Lifts the dish with color and freshness Go for leaves that are really green and crisp
- Mushrooms: Earthy and savory Cremini or white hold up great and taste awesome
- Garlic: Classic aroma and warmth Fresh cloves are where the flavor’s at
- Onions: Cuts through with a little sweetness and body Yellow for mellow, red for a zing
- Olive oil: Gives every bite a glossy, flavorful base Extra virgin that smells peppery is best
- Farfalle pasta: Bowties grab onto sauce and look fun Too firm’s better than mushy so cook just right
Simple Instructions
- Finish and Toss:
- Add your mushrooms, onions, spinach, and pasta back into the skillet Toss with the sauce until everything’s well coated and creamy Pile on more cheese or herbs if you’re feeling it Give it a quick mix and dig in right away
- Build the Sauce:
- Pop a splash more oil in the skillet with the garlic Let it sizzle for half a minute Stir in veggie broth to scrape up brown bits Watch the cream, parmesan, chili flakes, and Italian herbs swirl together Stir over medium-low until the sauce thickens and looks great
- Wilt the Spinach:
- Drop spinach into the pan and toss until it just softens but keeps its color Sprinkle with salt and black pepper Drain off any extra water so your sauce stays thick Move spinach to its own plate
- Brown the Mushrooms:
- Lay the mushrooms in your skillet with a little more oil For full-on flavor, leave them alone to brown before stirring Cook until the color deepens and their size shrinks Scoop mushrooms out and set aside with your onions This brings out their rich, meaty taste
- Sauté the Aromatics:
- Heat a tablespoon of olive oil in your skillet once it’s hot Add sliced onions Let them sizzle, stirring now and then, until they’re soft and starting to brown Put them off to the side for now Sweet onions make a tasty base for the sauce
- Cook the Pasta:
- Get a big pot of salty water bubbling Drop in the farfalle and cook till just tender enough Drain fully and leave it ready nearby Salty water infuses flavor deep into every bite
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The mushrooms are honestly the best part for me. They come out juicy and full of savory depth and work magic on the sauce. My youngest can never get enough—always hunting for an extra helping just for themself.
Smart Storage
Let leftovers cool, then pack up the pasta in a sealed container and keep it in the fridge up to three days. When you reheat it, a bit of cream or broth helps thin the sauce again since it tightens up in the fridge. I wouldn’t freeze this one—it’s just not the same once the dairy’s been frozen, so eat it fresh or for lunch the next day.
Good Swaps
Use any short pasta you like—penne or rotini are awesome here. For a dairy-free version, swap in your favorite plant milk and nutritional yeast for the cream and parm. Try other greens like baby kale or arugula instead of spinach if you’re up for a flavor twist.
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How to Serve
This pasta works all by itself but is awesome with a crunchy salad or warm garlic bread. I’ll sometimes finish it with a handful of fresh greens or a squeeze of lemon—the brightness cuts through that creamy sauce. For something heartier, add grilled shrimp or chicken.
About This Dish
Everyone loves making creamy veggie pasta at home because it’s simple and uses just one pan. That touch of old-school Italian comfort from mushrooms and cream meets easy weeknight vibes. Fast, cozy, and lots of flavor without a bunch of extra cleanup.
Common Recipe Questions
- → Do I have to use farfalle or will other pasta work?
You can totally swap in penne, fusilli, or spaghetti here. Just watch the timer and cook until your noodles hit that sweet al dente spot.
- → Can I turn this into a dairy-free dish?
Yep, you can swap for plant-based cream and sprinkle on vegan parmesan. It’ll taste a little different, but still yummy.
- → I don’t have spinach or mushrooms. Any good swaps?
Kale, chard, or even zucchini will do the trick. They go great with creamy pasta sauces too.
- → My noodles keep sticking—what can I do?
Just stir once in a while and be sure not to overcook. Coat them in sauce as soon as they’re ready to help stop any clumping.
- → Can this be made in advance?
Sure thing! Warm it up gently on the stove and toss in a splash of broth or cream to bring back the sauce.