This farfalle pasta recipe is a Tuscan style blend of sun dried tomatoes, spinach and mushrooms, all tossed with noodles in a creamy parmesan sauce. A hearty main course that’s easy enough for a busy weeknight, but elegant enough to serve to company.

You can never go wrong with pasta for a quick and easy dinner – some of our favorites include taco pasta, shrimp pesto pasta and this Italian inspired farfalle recipe.

Farfalle pasta with spinach and mushrooms in a creamy sauce.

Tuscan Farfalle Pasta Recipe #pasta #cheese #spinach #mushrooms #dinner #dinneratthezoo Tuscan Farfalle Pasta Recipe #pasta #cheese #spinach #mushrooms #dinner #dinneratthezoo

When I’m looking for a restaurant quality meal in the comfort of my own home, I turn to this creamy farfalle pasta loaded with spinach and mushrooms. It’s quick to make and the sauce is SO incredibly delicious!

What is farfalle used for?

This is a versatile shape of pasta which can be used in many different ways. Farfalle is great in soups, baked pasta dishes, pasta salads and holds up well to hearty sauces such as Alfredo and bolognese. Try using this pasta the next time you make minestrone soup, Italian pasta salad or taco pasta.

A pan of sauteed mushrooms, garlic, spinach and sun dried tomatoes.

How do you make farfalle pasta with spinach and mushrooms?

This dish starts with mushrooms, which are sauteed in butter until tender and browned. Fresh spinach is stirred into the pan, and cooked until wilted. After the spinach comes sun dried tomatoes and fresh garlic. The sauce is a simple blend of heavy cream, butter and parmesan cheese. Stir the cooked vegetables into the sauce, then mix in the pasta. Add a sprinkle of parsley, then serve and enjoy.

Tips for the perfect pasta

  • You can use any type of mushrooms you like in this dish. I typically use button mushrooms but other great choices include cremini, portobello and chanterelle mushrooms.
  • I prefer using fresh spinach, but frozen spinach can also work. Just be sure to thaw frozen spinach and wring all the excess water out of it before adding it to the pan.
  • Be sure to cook your creamy parmesan sauce over low heat. Never let it come to a boil or it could separate. Freshly grated parmesan cheese is a crucial component of this dish as it will melt a lot better than the pre-shredded kind.

Cream sauce with mushrooms, spinach and sun dried tomatoes.

How long do you cook farfalle pasta?

Cooking times can vary depending on brand, but generally speaking, farfalle pasta takes about 10-12 minutes to cook. I typically cook my pasta for 11 minutes for the perfect texture.

Pasta in a pan of cream sauce.

Pasta Variations

I love this dish as-is, but you can add other ingredients to the mix to make it your own.

  • Protein: Try topping this pasta with grilled chicken, shrimp or steak. You can also add cooked crumbled Italian sausage or sliced pepperoni.
  • Vegetables: Feel free to add other veggies to the mix such as bell peppers, artichokes or olives.
  • Greens: Instead of spinach, try kale or escarole.
  • Cheese: Add a sprinkle of parmesan cheese as garnish, or stir shredded mozzarella cheese into the sauce.

A bowl of creamy farfalle pasta with mushrooms and sun dried tomatoes.

This dish is easy, versatile and a total crowd pleaser. Your family and friends will all be asking for second helpings!

More pasta recipes to try

Farfalle Pasta Video

5 from 22 votes

Farfalle Pasta With Mushrooms and Spinach

AuthorSara Welch
Farfalle pasta with spinach and mushrooms in a creamy sauce.
This farfalle pasta recipe is a Tuscan style blend of sun dried tomatoes, spinach and mushrooms, all tossed with noodles in a creamy parmesan sauce. A hearty main course that's easy enough for a busy weeknight, but elegant enough to serve to company.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course Main
Cuisine Italian
Serves 4


  • 10 ounces farfalle pasta
  • 5 tablespoons butter divided use
  • 12 ounces mushrooms sliced
  • 2 cups baby spinach leaves
  • 1/2 cup sun dried tomatoes oil packed, coarsely chopped
  • 1 1/2 teaspoons minced garlic
  • 1 cup heavy cream
  • 3/4 cup freshly grated parmesan cheese
  • salt and pepper to taste
  • 2 tablespoons chopped parsley


  • Cook the pasta in salted water according to package directions.
  • Heat 1 tablespoon of butter in a large pan over medium high heat. 
  • Add the mushrooms to the pan and season with salt and pepper. 
  • Cook the mushrooms for 4-6 minutes or until tender and browned. Stir in the spinach leaves and cook for 3-4 minutes or until wilted.
  • Add the sun dried tomatoes and stir to combine.
  • Add the garlic to the pan and cook for an additional 30 seconds. Remove the vegetable mixture from the pan and cover to keep warm.
  • Melt 4 tablespoons of butter in the pan over medium low heat. 
  • Add the cream and simmer for 4-5 minutes or until just thickened - do not boil.
  • Whisk in the parmesan cheese, stirring continuously, until cheese has melted. 
  • Season the sauce with salt and pepper to taste.
  • Drain the pasta and add to the pan of sauce. Add the vegetable mixture to the pan and stir to combine. Sprinkle with parsley, then serve.


Calories: 570kcal | Carbohydrates: 67g | Protein: 22g | Fat: 33g | Saturated Fat: 26g | Cholesterol: 132mg | Sodium: 502mg | Potassium: 1045mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2985IU | Vitamin C: 12mg | Calcium: 312mg | Iron: 3mg

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Recipe Rating


  1. I was just wondering where the 22 grams of protein comes from as there is no meat in the dish? Thank you.

  2. Hello – I’m making this for 24 servings which needs 30 tablespoons of butter. Do I use 1 tablespoon of butter for the mushrooms and 29 tablespoons of butter for the sauce?

  3. Thank you for your delicious recipe. It was love at first bite! Everything went so well together. In addition to the ingredients we added sun dried tomatoes. We used plant based cream because that’s what we had on hand. We paired them with homemade breadsticks. We loved it so much we are having it again this weekend.

  4. 5 stars
    Thank you for sharing an amazing recipe. Everything was gone within 30 minutes. The only different I did added bell peppers and zucchini and did less pasta. It did come out delicious.
    Had salad and snapper as well.

  5. 5 stars
    Hands down, five stars! I followed the recipe to a T and it came out great. My 6 year old claims he loves spinach now after having it in this dish. My 4yo stopped and gave me a hug after taking a bite because he was so happy with it! Definitely adding this to my regular rotation.

  6. 5 stars
    Love this dish! First enjoyed it in Tucson, AZ at our family’s “special occasion” restaurant. We serve with toasted walnuts for extra protein crunch.

  7. 5 stars
    I made this tonight & my family LOVED it!!! They have asked me to make this again! Thank you for such a great, easy recipe!!

  8. 5 stars
    I am excited to add some chicken in this! Love the chewiness from the sun-dried tomatoes & flavors combined! A perfect weeknight meal!

  9. This looks creamy and delicious. I’m having some friends over for dinner, and this is going to be the star!