Curl up with your favorite glass of wine and a cozy bowl of this creamy tomato, mushroom, and spinach pasta. Now that is living. In less than 30 minutes from start to finish, you can create the most satisfying bowl of pasta. Your kids don’t like veggies? Sneak in nutrient-dense spinach, mushrooms, and tomatoes into this dish, and once it is topped with Parmesan cheese, they’ll be begging for more.
If you’re like me and you love mushrooms, spinach, and tomatoes, you will go crazy for this pasta. It is creamy, hearty, vibrant, and just plain delicious. It’s a favorite at our house.
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MORE DELICIOUS PASTA RECIPES
FARFALLE PASTA WITH MUSHROOMS AND SPINACH IN A CREAMY TOMATO SAUCE
SERVES: 6 | DIFFICULTY: EASY | PREP TIME: 10 MIN | COOKING TIME: 25 MIN
INGREDIENTS
• 1 pound of dry farfalle pasta
• 1 tbsp of kosher salt
• 1 tbsp of olive oil
• 1/4 of an onion, diced
• 16 oz of crimini mushrooms, sliced
• 1 - 28 oz can of diced tomatoes
• 1/2 cup of heavy cream
• 2 cups of fresh spinach
• chili flakes
• salt and pepper
• Parmesan cheese
DIRECTIONS
1. Bring a large pot of salted water to boil. For one pound of pasta, boil 16 cups of water and one tbsp of salt. Once boiling, add the farfalle noodles and cook until al dente.
2. While you are bringing the water to boil, heat 1 tbsp of olive oil on medium heat in a large dutch oven or skillet. Add the diced onions and fry until soft and translucent.
3. Add the mushrooms and fry until soft and lightly browned.
4. Add the can of tomatoes and a 1/2 cup of heavy cream. Stir to combine. Reduce the temperature to low and continue to simmer.
5. Once the pasta noodles are cooked, add the fresh spinach to the sauce and combine.
6. Drain the pasta, reserving a cup of pasta water to the side. Add the cooked pasta to the sauce and combine. Simmer for a few minutes allowing the pasta to absorb the flavors and become completely immersed in the sauce. At this point, you can add some of the pasta water to thin out the sauce. Start with a 1/4 cup and increase as desired. I like my sauce extra saucy, so I usually add the whole cup. There will be a lot of variables affecting how liquidy the sauce is - how much liquid is in the canned tomatoes, how much liquid evaporated, etc.
7. Season the pasta with chili flakes, salt, and pepper. Taste the pasta and adjust seasonings to desired taste. Top with grated Parmesan cheese.
8. Serve warm.
9. The leftover pasta can be stored in the fridge for a few days and reheated as leftovers.
