Ingredients:
14 oz (400g) farfalle pasta
3 tablespoons olive oil
2 medium onions, sliced
3 or 4 cloves garlic, minced
14 oz (400 g) mushrooms, sliced
10 oz (300g) fresh spinach
1/2 cup (125ml) low-sodium vegetable broth
Fresh cracked pepper, to taste
1 teaspoon Italian seasoning
1/2 cup parmesan cheese, grated
3/4 cup heavy whipping cream (adjust to taste)
1 teaspoon red chili pepper flakes (optional)
Directions:
Cook the pasta in salted water until al dente; drain and set aside.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Sauté onions until translucent; remove and set aside.
In the same skillet, add mushrooms with additional oil if necessary, and sauté until browned; set aside with onions.
Cook spinach in the skillet until wilted, season with salt and pepper, then transfer to a separate plate.
Sauté minced garlic in the skillet, then deglaze with vegetable broth. Add cream, parmesan, chili flakes, and Italian seasoning,
stirring until the sauce slightly thickens.
Combine cooked pasta, mushrooms, onions, and spinach in the skillet with the sauce. Toss well, adding more parmesan and
seasoning as needed.
Serve garnished with red chili flakes and additional parmesan cheese if desired.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Kcal: 550 kcal | Servings: 4