Farfalle Pasta With Mushrooms and Spinach

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

Cook Time 20

Total Time 30

Servings

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.

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