Creamy Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions
This rich and cozy farfalle pasta is tossed with sautéed mushrooms, wilted spinach, and golden caramelized onions in a velvety Parmesan cream sauce—perfect for a comforting weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course / Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
Farfalle pasta (bow-tie)
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, to taste
Optional: red pepper flakes, pinch of nutmeg, fresh thyme or parsley
Instructions
Cook farfalle pasta in salted boiling water until al dente. Drain and set aside.
In a large skillet, heat olive oil or butter over medium-low heat. Add sliced onions and cook, stirring occasionally, until deeply golden and caramelized (about 20–25 minutes).
Stir in garlic and mushrooms. Cook until mushrooms are tender and browned.
Add spinach and cook until just wilted.
Pour in cream and bring to a gentle simmer. Season with salt, pepper, and optional nutmeg or red pepper flakes.
Stir in Parmesan cheese until melted and sauce thickens slightly.
Add cooked pasta to the pan and toss to coat evenly in the creamy sauce.
Garnish with extra Parmesan or chopped herbs and serve warm.
Notes
Add grilled chicken or shrimp for extra protein.
Use half-and-half or whole milk for a lighter sauce.
Swap farfalle with penne or fusilli based on preference.
Make it vegan with plant-based cream and cheese.
Store leftovers in the fridge up to 3 days; reheat with a splash of cream or water to loosen the sauce.
