One-Pot Garlic Parmesan Pasta (Print Version)
# Ingredients:
→ Main
01 -
14 oz farfalle pasta
02 -
3 tablespoons olive oil
03 -
2 medium onions, sliced
04 -
3 cloves garlic, minced
05 -
14 oz mushrooms, sliced
06 -
10 oz fresh spinach
07 -
1/2 cup low-sodium vegetable broth
08 -
Fresh cracked black pepper, to taste
09 -
1 teaspoon Italian seasoning
10 -
1/2 cup grated parmesan cheese
11 -
3/4 cup heavy whipping cream
12 -
1 teaspoon red chili pepper flakes, optional
# Instructions:
01 -
Boil the farfalle pasta in generously salted water until al dente according to the package instructions. Drain and set aside.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onions and sauté for 2-3 minutes until translucent and lightly browned. Remove onions to a plate.
03 -
In the same skillet, add mushrooms and cook for about 3 minutes, stirring occasionally, until golden brown. Add additional oil if needed. Transfer mushrooms to the plate with onions.
04 -
Add spinach to the skillet and cook for 2 minutes, stirring until just wilted. Season with salt and freshly cracked black pepper. Remove spinach to a separate plate and drain any excess moisture.
05 -
Heat a small amount of olive oil in the skillet. Add minced garlic and cook for 30 seconds until fragrant. Add vegetable broth to deglaze, followed by heavy cream, grated parmesan cheese, chili pepper flakes, and Italian seasoning. Stir well and simmer for about 2 minutes until fully combined and slightly thickened.
06 -
Return onions, mushrooms, and spinach to the skillet with the sauce. Add the cooked farfalle and toss everything together until evenly coated. Taste and adjust seasoning as needed. Top with extra parmesan and red chili pepper flakes before serving, if desired.
# Notes:
01 -
Reserve some pasta water to adjust sauce consistency if needed. Use freshly grated parmesan for best flavor.