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Parmesan Spinach Mushroom Pasta Skillet Recipe
Ben Carraoli

Parmesan Spinach Mushroom Pasta Skillet Recipe

The first time I made this Parmesan Spinach Mushroom Pasta Skillet, I was instantly hooked. The combination of earthy mushrooms, fresh spinach, and creamy parmesan melted into the pasta felt like comfort in a pan.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Add fresh spinach to the skillet and cook for about 2 minutes until wilted. Season with salt and pepper to taste.
  5. 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.
  6. Sprinkle with red chili flakes and extra parmesan if desired. Serve immediately for best taste.

Notes

  • 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.