How To Make Farfalle Pasta With Mushrooms and Spinach
This Tuscan-inspired farfalle pasta has spinach, sun-dried tomatoes, and mushrooms tossed in a cream and parmesan-based pasta sauce.
Cook the pasta in salted water according to package directions.
Heat 1 tablespoon of butter in a large pan over medium high heat.
Add the mushrooms to the pan and season with salt and pepper.
Cook the mushrooms for 4 to 6 minutes or until tender and browned. Stir in the spinach leaves and cook for 3 to 4 minutes or until wilted.
Add the sun dried tomatoes and stir to combine.
Add the garlic to the pan and cook for an additional 30 seconds. Remove the vegetable mixture from the pan and cover to keep warm.
Melt 4 tablespoons of butter in the pan over medium low heat.
Add the cream and simmer for 4 to 5 minutes or until just thickened – do not boil.
Whisk in the parmesan cheese, stirring continuously, until cheese has melted.
Season the sauce with salt and pepper to taste.
Drain the pasta and add to the pan of sauce. Add the vegetable mixture to the pan and stir to combine. Sprinkle with parsley, then serve.
- Calories: 746.38kcal
- Fat: 45.24g
- Saturated Fat: 27.68g
- Trans Fat: 0.58g
- Monounsaturated Fat: 12.35g
- Polyunsaturated Fat: 2.15g
- Carbohydrates: 63.20g
- Fiber: 4.35g
- Sugar: 8.06g
- Protein: 24.51g
- Cholesterol: 138.64mg
- Sodium: 643.19mg
- Calcium: 411.19mg
- Potassium: 788.04mg
- Iron: 2.56mg
- Vitamin A: 458.31µg
- Vitamin C: 9.05mg
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