Go Back
+ servings
Farfalle pasta with spinach and mushrooms in a creamy sauce.

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 570kcal
Author Sara Welch


  • 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