Farfalle Pasta With Mushrooms and Spinach
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
570 kcal
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Course
Main Course
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Cuisine
Italian
Farfalle Pasta With Mushrooms and Spinach
Description
This recipe starts by cooking farfalle pasta in salted water until al dente. Mushrooms are sautéed in butter until tender and browned, then combined with spinach that wilts gently in the pan. Oil-packed sun-dried tomatoes add a slightly tangy and sweet note. Garlic is briefly cooked to enhance aroma and flavor before the vegetable mixture is set aside. The pan is then used to melt butter and simmer heavy cream until it thickens slightly without boiling. Parmesan cheese is whisked into the cream to create a smooth sauce. Salt and pepper are adjusted to taste.
The cooked pasta is drained and combined with the creamy sauce and the vegetable mixture. Tossing these together coats the pasta evenly while preserving the textures of the mushrooms and spinach. The finished dish is garnished with chopped parsley for a fresh herbal accent.
This pasta balances richness and earthiness and works well as a standalone meal or paired with a light salad. It suits those who enjoy creamy sauces with vegetable inclusions and a hint of tomato sweetness.
Ingredients
- 10 ounces farfalle pasta
- 5 tablespoons butter divided use
- 12 ounces mushrooms sliced
- 2 cups baby spinach leaves
- 1/2 cup tomatoes oil packed, coarsely chopped, sun dried
- 1 1/2 teaspoons garlic minced
- 1 cup heavy cream
- 3/4 cup Parmesan Cheese freshly grated
- salt to taste
- black pepper to taste
- 2 tablespoons parsley chopped
Instructions
- Cook the pasta in salted water according to package directions.
- Heat 1 tablespoon of butter in a large pan over medium high heat.
- Add the mushrooms to the pan and season with salt and pepper.
- Cook the mushrooms for 4-6 minutes or until tender and browned. Stir in the spinach leaves and cook for 3-4 minutes or until wilted.
- Add the sun dried tomatoes and stir to combine.
- Add the garlic to the pan and cook for an additional 30 seconds. Remove the vegetable mixture from the pan and cover to keep warm.
- Melt 4 tablespoons of butter in the pan over medium low heat.
- Add the cream and simmer for 4-5 minutes or until just thickened - do not boil.
- Whisk in the parmesan cheese, stirring continuously, until cheese has melted.
- Season the sauce with salt and pepper to taste.
- Drain the pasta and add to the pan of sauce. Add the vegetable mixture to the pan and stir to combine. Sprinkle with parsley, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 67g | 22% |
| Protein | 22g | 44% |
| Fat | 33g | 51% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 132mg | 44% |
| Sodium | 502mg | 21% |
| Potassium | 1045mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 2985IU | 60% |
| Vitamin C | 12mg | 13% |
| Calcium | 312mg | 31% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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