Creamy Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

Why You’ll Love This Recipe

This is one of my go-to pasta dishes when I want something indulgent but still packed with vegetables. Farfalle (bow-tie pasta) holds the sauce beautifully, while the caramelized onions and mushrooms add depth and savory richness. It’s satisfying enough on its own or as a side, and I love that it all comes together in under an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Farfalle pasta

• Fresh spinach

• White or cremini mushrooms, sliced

• Yellow onions, thinly sliced

• Garlic, minced

• Olive oil or butter (for cooking)

• Heavy cream or half-and-half

• Grated Parmesan cheese

• Salt and pepper

• Optional: red pepper flakes, nutmeg, fresh herbs (thyme or parsley)

Directions

1. Cook farfalle pasta in salted boiling water until al dente. Drain and set aside.

2. In a large pan, heat oil or butter and add sliced onions. Cook over medium-low heat, stirring occasionally, until golden and caramelized (about 20–25 minutes).

3. Add garlic and mushrooms to the pan and sauté until mushrooms are browned and tender.

4. Stir in fresh spinach and cook just until wilted.

5. Pour in cream and bring to a gentle simmer. Season with salt, pepper, and a pinch of nutmeg or red pepper flakes if using.

6. Add Parmesan cheese and stir until melted and the sauce thickens slightly.

7. Toss in the cooked farfalle and stir until everything is coated evenly in the creamy sauce.

8. Garnish with more cheese or fresh herbs before serving.

Servings and timing

Makes 4 servings.
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: 45 minutes

Variations

• I sometimes add grilled chicken or sautéed shrimp to make it more protein-rich.

• For a lighter option, I use half-and-half or milk instead of heavy cream.

• I swap farfalle with penne or fusilli depending on what I have on hand.

• A vegan version works great with plant-based cream and cheese alternatives.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a pan over medium heat with a splash of cream or water to loosen the sauce. The microwave works too—about 1–2 minutes, stirring halfway through.

FAQs

Can I use frozen spinach?

Yes—I thaw and squeeze out excess moisture before adding it to the pan so it doesn’t water down the sauce.

How do I avoid overcooking the pasta when reheating?

I reheat gently with a little added liquid and stir often to keep the texture just right.

Can I make this ahead of time?

Yes, I cook the pasta and prep the sauce separately, then combine and reheat when ready to serve.

What’s the best cheese to use?

Parmesan works perfectly, but I also like Pecorino Romano or a touch of cream cheese for added richness.

Can I caramelize onions faster?

Caramelizing takes time for that deep flavor, but I sometimes add a pinch of sugar to speed up the browning just a bit.

Conclusion

This creamy farfalle pasta with spinach, mushrooms, and caramelized onions is one of those dishes I turn to when I want comfort in a bowl. It’s rich, savory, and beautifully balanced—and it never fails to impress at the table. I think it’s one of the easiest ways to bring a little elegance to a weeknight dinner.