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Creamy Farfalle Pasta with Mushrooms, Spinach, and Sun-Dried Tomatoes

A rich and savory vegetarian pasta dish featuring bow-tie pasta coated in a creamy garlic-parmesan sauce with earthy mushrooms and bright sun-dried tomatoes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Base
  • 1 lb farfalle pasta or other short pasta shape
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 0.5 yellow onion finely diced
  • 4 cloves garlic minced
Vegetables and Sauce
  • 8 oz cremini mushrooms sliced
  • 4 cups fresh spinach loosely packed
  • 0.5 cup sun-dried tomatoes chopped, oil-packed is best
  • 0.5 cup chicken or vegetable broth
  • 1.5 cups heavy cream
  • 0.5 cup parmesan cheese freshly grated
  • 1 tsp dried Italian seasoning
  • 1 tsp salt and black pepper to taste

Equipment

  • Large pot
  • Large deep skillet or Dutch oven
  • Colander
  • Wooden spoon

Method
 

  1. Cook farfalle pasta according to package directions until al dente. Reserve 1 cup pasta water before draining. Drain and set aside.
  2. In a large skillet, melt butter and olive oil. Sauté mushrooms for 5-7 minutes until golden brown. Add onion and cook for 3 minutes until soft.
  3. Stir in garlic and cook for 1 minute. Pour in broth and scrape up browned bits. Reduce heat and simmer for 2 minutes.
  4. Stir in heavy cream and Italian seasoning. Add sun-dried tomatoes and simmer for 2 minutes.
  5. Add spinach and stir until fully wilted. Add the cooked pasta and toss to coat.
  6. Stir in parmesan cheese and season heavily with salt and pepper. Add reserved pasta water as needed to reach desired sauce consistency. Serve immediately.

Notes

Do not boil the heavy cream; keep it at a gentle simmer to prevent splitting. Use fresh parmesan for best results.