One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms

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This creamy, flavorful One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms is the perfect answer to busy weeknight dinners. It features tender farfalle pasta coated in a rich garlic-Parmesan sauce, with sautéed mushrooms and spinach adding earthy and fresh flavors. Minimal cleanup, quick prep, and restaurant-quality taste make this dish a family favorite.

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Ingredients

• Pasta Base:
  • 14 oz (400g) farfalle pasta (or your favorite shape)
  • 3 tablespoons olive oil
  • 2 medium onions, thinly sliced
  • 3–4 cloves garlic, minced
• Vegetables:
  • 14 oz (400g) mushrooms, sliced
  • 10 oz (300g) fresh spinach
• Sauce:
  • 1/2 cup (125ml) low-sodium vegetable broth
  • 1/2 cup grated Parmesan cheese (plus more for garnish)
  • 3/4 cup heavy whipping cream (adjust to taste)
  • 1 teaspoon Italian seasoning
  • Fresh cracked pepper, to taste
  • 1 teaspoon red chili pepper flakes (optional, for a kick)

Directions

1. Cook the Pasta:

1. Boil farfalle pasta in salted water until al dente, following package instructions.
2. Reserve about 1/4 cup of pasta water before draining.

2. Prepare the Vegetables:

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté sliced onions for 2–3 minutes until translucent and lightly browned. Remove from the skillet and set aside.
2. In the same skillet, add mushrooms and sauté for about 3 minutes until golden brown. Remove mushrooms and place them with the onions.
3. Add spinach to the skillet, cooking for 2 minutes or until just wilted. Season with salt and pepper. Transfer to a plate and drain excess liquid.

3. Make the Sauce:

1. Heat a small amount of oil in the same skillet. Add minced garlic and cook for 30 seconds until fragrant.
2. Deglaze the skillet with vegetable broth, scraping any bits from the bottom for flavor.
3. Add heavy cream, Parmesan cheese, Italian seasoning, and optional chili flakes. Cook for about 2 minutes, stirring constantly, until the sauce thickens slightly.

4. Combine Everything:

1. Add the onions, mushrooms, and spinach back into the skillet with the sauce.
2. Toss the drained pasta into the skillet, mixing well to coat evenly in the sauce. Add reserved pasta water if needed to adjust the consistency.
3. Taste and adjust seasoning with additional Parmesan or Italian seasoning as desired.

5. Serve and Garnish:

• Serve hot, garnished with extra Parmesan cheese and a sprinkle of red chili flakes for added heat, if preferred.

Why You’ll Love This Recipe

• Easy Clean-Up: Made in just one skillet, saving time on dishes.
• Rich and Creamy: The Parmesan and heavy cream create a luscious sauce that coats every piece of pasta.
• Nutrient-Packed: Spinach and mushrooms provide vitamins, fiber, and antioxidants.
• Customizable: Swap spinach for kale, add protein like chicken or shrimp, or use gluten-free pasta.

Tips for Success

1. Perfectly Cooked Pasta: Cook pasta just shy of al dente before combining with the sauce; it will finish cooking in the skillet.
2. Flavor Boost: Deglaze the pan thoroughly to incorporate all those browned bits into the sauce.
3. Fresh Ingredients: Use freshly grated Parmesan for the best texture and flavor.
4. Vegetable Broth: Low-sodium broth allows you to control the saltiness of the dish.

Serving Suggestions

• Side Ideas:
  • Garlic bread or toasted baguette slices.
  • A crisp green salad with vinaigrette dressing.
• Pairings:
  • A glass of Chardonnay or Sauvignon Blanc complements the creamy sauce.
  • Lemon-infused water or iced tea for a refreshing touch.

Variations

• Protein Additions:
  • Grilled chicken, shrimp, or crispy bacon pieces make excellent additions.
• Vegetable Swaps:
  • Replace spinach with kale, arugula, or Swiss chard for a twist.
• Spice it Up:
  • Add more red chili flakes or a drizzle of hot sauce for extra heat.

Make-Ahead and Storage

• Make-Ahead: Prepare the sauce and vegetables in advance. Store them separately and combine with freshly cooked pasta when ready to serve.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in a skillet over low heat, adding a splash of broth or cream to refresh the sauce.

Frequently Asked Questions

Can I use a different pasta shape?
Absolutely! Penne, fusilli, or tagliatelle work wonderfully in this recipe.

Is there a dairy-free option?
Yes! Substitute heavy cream with coconut cream and Parmesan with nutritional yeast for a dairy-free version.

Can I use frozen spinach?
Yes, but be sure to thaw and drain it thoroughly to avoid a watery sauce.

Final Thoughts

This One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms is a delightful, comforting dish that’s as easy as it is satisfying. Its creamy, garlicky sauce, paired with earthy mushrooms and vibrant spinach, makes it a go-to for busy evenings. Perfect for vegetarians or as a versatile base for meat or seafood, this recipe is destined to become a household favorite. Enjoy the simplicity and deliciousness of this one-pot wonder!