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Parmesan Spinach Mushroom Pasta Skillet Recipe | Cheesy & Flavorful

The first time I made this Parmesan Spinach Mushroom Pasta Skillet Recipe, I was instantly hooked. The combination of earthy mushrooms, fresh spinach, and creamy parmesan melted into the pasta felt like comfort in a pan. I loved how quick and effortless it was, making it perfect for busy weeknights.

Every bite was packed with flavor, yet light enough that I didn’t feel overly full. It quickly became a go-to recipe in my kitchen, and you can also enjoy similar hearty flavors in a Ground Turkey Orzo in Tomato Sauce Recipe.

Ingredients

Here’s everything you’ll need for this delicious pasta skillet. I’ve added a few tips from my own experience to make it even better:

14 oz (400g) farfalle pasta – I prefer fresh or high-quality dried pasta for the best texture.
3 tablespoons olive oil – Use extra virgin for richer flavor.
3 cloves garlic, minced – Fresh garlic makes a huge difference here.
14 oz (400g) mushrooms, sliced – Cremini or baby bella mushrooms work wonderfully.
10 oz (300g) fresh spinach – Avoid frozen; fresh leaves cook evenly and taste brighter.
1/2 cup (125ml) low-sodium vegetable broth – You may not need all of it; adjust to desired sauce consistency.
Fresh cracked pepper, to taste – Adds a slight kick.
1 teaspoon Italian seasoning – A mix of herbs enhances the pasta flavor.
1/2 cup parmesan cheese, grated – Grate fresh cheese for a creamier, more aromatic dish.
1 teaspoon red chili pepper flakes (optional) – Gives a subtle heat if you like spice.

Note: Serves 4 generous portions.

Variations

Dairy-free: Use nutritional yeast instead of parmesan for a cheesy flavor.
Gluten-free: Swap regular pasta for your favorite gluten-free option like brown rice or chickpea pasta.
Extra protein: Add cooked chicken, shrimp, or tofu for a more filling meal. If you want a creamy baked option with chicken, check out the Chicken and Spinach Casserole with Cream Cheese Recipe.
Flavor boosters: Try adding sun-dried tomatoes or roasted red peppers for a tangy twist.

Cooking Time

Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Equipment You Need

Large skillet – For sautéing mushrooms and spinach and tossing the pasta.
Pot – To cook pasta until al dente.
Wooden spoon or spatula – For stirring without scratching the skillet.
Grater – To grate fresh parmesan cheese.

How to Make Parmesan Spinach Mushroom Pasta Skillet

Cook the Pasta

Start by cooking the farfalle pasta in salted boiling water until al dente. Drain it but keep a little pasta water to adjust the sauce if needed later.

Sauté the Mushrooms

Heat 2 tablespoons of olive oil in a large skillet. Add sliced mushrooms and cook for about 3 minutes until lightly browned, then remove them from the skillet and set aside.

Add Garlic and Broth

In the same skillet, add minced garlic and sauté for 30 seconds. Deglaze with a splash of vegetable broth, letting the flavors combine for a minute or two.

Wilt the Spinach

Add fresh spinach to the skillet and cook for about 2 minutes until wilted. Season with salt and pepper to taste.

Combine Pasta and Cheese

Return mushrooms to the skillet and push spinach aside. Add the drained pasta, parmesan, remaining olive oil, and Italian seasoning. Toss everything together until evenly coated and creamy.

Serve

Sprinkle with red chili flakes and extra parmesan if desired. Serve immediately for best taste.

Additional Tips for Making this Recipe Better

I always use fresh parmesan; pre-grated cheese doesn’t melt as smoothly.
I like to sauté mushrooms until they release all their liquid for a richer flavor.
Adding a splash of pasta water helps create a silky sauce that clings to every noodle.
I sometimes sprinkle fresh herbs like parsley for added color and aroma.

How to Serve Parmesan Spinach Mushroom Pasta Skillet

This pasta is perfect on its own or as a side. I like to serve it on a wide shallow bowl to show off the colors. Garnish with extra parmesan, chili flakes, or a drizzle of olive oil for a gourmet touch. Pair it with a crisp green salad or garlic bread for a complete meal.

Nutritional Information

Here’s a quick look at what each serving contains:

Calories: Approximately 380 per serving
Protein: 14g
Carbohydrates: 50g
Fat: 14g

Make Ahead and Storage

Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of olive oil.
Freezing: This dish doesn’t freeze well as the pasta can become dry and mushy.
Reheating: Add a small amount of vegetable broth or olive oil to bring back creaminess when reheating.

Why You’ll Love This Recipe

Here’s why this Parmesan Spinach Mushroom Pasta Skillet is one of my favorites:

Quick and Easy: Cooks in just 20 minutes, perfect for busy evenings.
One-Pan Wonder: Minimal cleanup, which I always appreciate.
Flavorful: Every bite has the right balance of creamy, earthy, and savory notes.
Versatile: Easy to modify with extra veggies, proteins, or spice levels.
Healthy and Light: Satisfying without feeling heavy, great for a meatless meal.

This pasta skillet is a true weeknight hero – simple, flavorful, and endlessly customizable.

Ben Carraoli