Garlic Parm Pasta (Printable Version)
# What You'll Need:
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01 -
1 teaspoon red chili pepper flakes, optional
02 -
3/4 cup heavy whipping cream
03 -
1/2 cup grated parmesan cheese
04 -
1 teaspoon Italian seasoning
05 -
Fresh cracked black pepper, to taste
06 -
1/2 cup low-sodium vegetable broth
07 -
10 oz fresh spinach
08 -
14 oz mushrooms, sliced
09 -
3 cloves garlic, minced
10 -
2 medium onions, sliced
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3 tablespoons olive oil
12 -
14 oz farfalle pasta
# Steps to Follow:
01 -
Pile the onions, mushrooms, and spinach into your pan with the sauce. Pour in the cooked pasta. Give it all a good mix so everything gets coated. Try a bite and tweak your seasonings if you want. Grab a little more parmesan or chili flakes to sprinkle over the top before digging in.
02 -
Splash a bit of olive oil in your pan, throw in the minced garlic, and stir around for about half a minute until it smells nice. Pour in vegetable broth to loosen anything stuck on. Now add heavy cream, parmesan, chili flakes, and Italian seasoning. Stir and let it bubble just a bit until it all comes together and gets a little thick.
03 -
Toss the spinach into your hot skillet. Cook it for just a couple minutes, stirring, till it softens down. Throw in some salt and black pepper. Move it to a plate and get rid of any liquid hanging around.
04 -
Using the same skillet, add mushrooms and let them cook for 3 minutes or so, giving them a stir here and there until they're golden. Extra oil? Toss it in if the pan's too dry. Move the mushrooms to your onion plate.
05 -
Warm up a tablespoon of olive oil in a big pan over medium. Drop in the onions and let them cook, stirring, for a few minutes till they look clear and brown up a bit. Put them on a plate for later.
06 -
Fill a pot with water, throw in a good amount of salt, and bring it to a boil. Add your farfalle and cook till it's firm but not mushy. Drain when done and leave it aside for now.
# Additional Tips:
01 -
Hang on to a bit of that pasta water in case you want your sauce thinner. If possible, grate your own parmesan for richer taste.