Ingredients 

• 10 oz farfalle (bowtie pasta), about 4 cups (regular or gluten-free)
• Salt (for pasta water)
• 2 tbsp olive oil
• 1 tbsp butter
• 1 cup yellow onion, diced
• 2 tsp garlic, minced
• 16 oz cremini mushrooms, cleaned and sliced
• ½ tsp kosher salt
• ¼ tsp black pepper, freshly ground
• ½ cup low-sodium vegetable broth
• ¾ cup shredded Parmesan cheese (or vegetarian/plant-based hard cheese), divided (plus extra for serving)
• ½ cup half and half or heavy cream
• 1 tsp Italian seasoning
• ½ tsp smoked paprika
• ½ tsp red pepper flakes (adjust to taste)
• 5 oz fresh baby spinach

Instructions

1. Cook the pasta:
   • Boil salted water and cook the pasta according to package instructions until al dente.
   • Drain the pasta and set it aside.
2. Sauté vegetables:
   • In a large skillet or Dutch oven, heat olive oil and butter over medium heat.
   • Add diced onion and cook for 2–3 minutes until translucent.
   • Stir in garlic and mushrooms, and cook for an additional 3 minutes until mushrooms release their liquid.
3. Brown the mushrooms:
   • Increase heat to medium-high and cook for 3–4 more minutes, stirring occasionally.
   • Continue cooking until most of the liquid has evaporated and the mushrooms are golden.
4. Build the sauce:
   • Season the mixture with salt and pepper.
   • Pour in vegetable broth and reduce heat to medium-low.
   • Stir in half and half (or cream), ½ cup Parmesan, Italian seasoning, smoked paprika, and red pepper flakes.
   • Simmer gently for 2–3 minutes, stirring until smooth.
5. Combine pasta and greens:
   • Add the cooked pasta and toss to coat in the sauce.
   • Stir in spinach and cook for 1–2 minutes until wilted.
   • Sprinkle with the remaining Parmesan and remove from heat.
6. Serve:
   • Dish up warm and top with extra Parmesan and red pepper flakes, if desired.
   • Enjoy!

Nutrition