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.