Farfalle Pasta with Mushrooms and Spinach

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.

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.

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.

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 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.

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

• Pasta Carbonara
• Butternut Squash Pasta
• Buffalo Chicken Pasta
• Cajun Shrimp Pasta
• Mushroom Pasta

Farfalle Pasta Video

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5 from 10 votes

Farfalle Pasta With Mushrooms and Spinach

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.

Course Main

Cuisine Italian

Keyword farfalle pasta

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Calories 570kcal

Author Sara Welch

Ingredients

• 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

Instructions

• 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.

Nutrition

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