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.
Serves:
Ingredients
- 10ozfarfalle pasta
- 5tbspbutter,divided use
- 12ozmushrooms,sliced
- 2cupsbaby spinach leaves
- ½cupsun dried tomatoes,(oil packed), coarsely chopped
- 1½tspgarlic,minced
- 1cupheavy cream
- ¾cupparmesan cheese,freshly grated
- Salt and pepper,to taste
- 2tbspparsley,chopped
Instructions
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Cook the pasta in salted water according to package directions.
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Heat 1 tablespoon of butter in a large pan over medium high heat.
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Add the mushrooms to the pan and season with salt and pepper.
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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.
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Add the sun dried tomatoes and stir to combine.
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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.
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Melt 4 tablespoons of butter in the pan over medium low heat.
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Add the cream and simmer for 4 to 5 minutes or until just thickened – do not boil.
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Whisk in the parmesan cheese, stirring continuously, until cheese has melted.
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Season the sauce with salt and pepper to taste.
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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.
Nutrition
- 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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