Parmesan Spinach Mushroom Pasta
Parmesan Spinach Mushroom Pasta
Scott has a mushroom allergy, so whenever he’s out for the evening, Emma and I feast on mushrooms. Earlier this week, we made this Parmesan Spinach Mushrooms Pasta and it was absolutely delicious!
We added some chopped chicken for protein and white miso paste for umami flavor. Emma can’t do regular Parmesan cheese, so we added vegan mozzarella and it was super flavorful.
Enjoy!
Ingredients
- 14 oz farfalle pasta
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 14 oz mushrooms, sliced
- 10 oz fresh spinach
- ¼ - ½ cup low-sodium vegetable broth
- Fresh cracked pepper, to taste
- 1 teaspoon Italian Seasoning
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon red chili pepper flakes, optional
Directions
- Cook the pasta in salted water until al dente, according to the package instructions.
- Heat 2 tablespoons of olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned.
- Add the chopped garlic and cook for about 30 seconds longer. Then deglaze with a bit of vegetable broth. Reduce the heat and cook for about 1-2 minutes longer. Remove mushrooms to a plate and set aside.
- In the same skillet, add the spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and pepper.
- Once the pasta is ready, pour off the cooking water. Push spinach on the side in the skillet and add mushroom back, then put drained pasta in the pan and toss to combine. Add parmesan, the last tablespoon of olive oil, and Italian seasoning, and give a quick stir. Serve with red chili pepper flakes and more Parmesan, if you like.
