14 ounces (400 grams) farfalle pasta
3 tbsp olive oil
2 medium onions, sliced
3 or 4 cloves garlic, minced
14 ounces (400 grams) mushrooms, sliced
10 ounces (300 grams) fresh spinach
1/2 c (125ml) low-sodium vegetable broth
Fresh cracked pepper, to taste
1 tsp Italian seasoning
1/2 c parmesan cheese, grated
1/2 c heavy whipping cream
1 tsp red chilli pepper flakes, optional
Step 1: Prepare the pasta following the package directions. Cook in salted water until al dente.
Step 2: In a large skillet, heat a tbsp oil. Once the oil is hot, add the onion. Saute for about 2 to 3 minutes or until a bit browned and translucent. Transfer to a plate once done.
Step 3: Saute the mushrooms in the same skillet for about 3 minutes or until brown. If needed, add a bit of oil. Transfer the mushrooms with the onion. Set aside.
Step 4: Add the spinach to the skillet. Cook for about 2 minutes until wilted. Adjust the seasoning according to taste. Drain excess water and transfer the spinach to a new plate.
Step 5: Heat oil in the same skillet. Once hot, add the chopped garlic. Cook for approximately 30 seconds. Pour in the vegetable broth and deglaze the pan. Stir in the cream, grated parmesan, chilli pepper flakes, and Italian seasoning. Cook further, stirring for 2 minutes until combined.
Step 6: Add the mushrooms, onion, and spinach back to the skillet. Add the cooked pasta and toss. Quickly stir in the parmesan and Italian seasoning.
Step 7: Garnish with red pepper flakes and extra parmesan and serve.