Super quick and delicious, this Mushroom Spinach Pasta {Vegetarian} is the ultimate win for vegetarian weeknight dinners! This dish is fresh and flavorful, made with spinach, mushrooms, cherry tomatoes, farfalle pasta, and parmesan cheese! Make it with me!
One Pot Wonder
Aside from boiling the noodles, this dish is another one pot wonder! In a large skillet on the stovetop, we can cook down the mushrooms, garlic, spinach, and tomatoes!
I love it because you only have to dirty a few dishes!
This Mushroom Spinach Pasta dish is also considered a 30 minute meal, because from start to finish, it’ll be ready in less than a half an hour. That is a dinner win if you ask me!
A Vegetarian Friendly Meal
I get a lot of request for more vegetarian style recipes! I am not personally a vegetarian, but I recognize the benefit of having “meatless” days.
This dish would be a perfect dish to cook up if you are a practicing vegetarian, or just looking for a meatless meal! It’s a hearty and filling and full of delicious, fresh veggies!
If you wanted to add meat to this dish, you totally could! I think sausage or grilled chicken would be an excellent addition! I will leave that choice up to you!
You will love this Mushroom Spinach Pasta.
Other Pasta Dishes on My Page!
Pasta is one of my favorite meals to cook up during a busy week, or for a fancy dinner. It’s so quick and easy to make!
I have a number of different pasta dishes on Alex Daynes and I’ll share some direct links below!
Wisconsin Mac & Cheese Copycat
Like this recipe and want to save it for later? Pin it to Pinterest here!
Mushroom Spinach Pasta {Vegetarian}
Super quick and delicious, this Mushroom Spinach Pasta {Vegetarian} is the ultimate win for vegetarian weeknight dinners!
Ingredients
- 14 oz farfalle pasta
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 2 cups fresh spinach
- 1 cup cherry tomatoes
- 1 cup low-sodium vegetable broth
- 1 teaspoon salt & pepper
- 1 teaspoon Italian seasoning
- 1/2 cup parmesan cheese, grated
- 1 teaspoon red chili pepper flakes, optional
Instructions
- Cook the pasta in salted water until al dente, according to the package instructions.
- Heat 3 tablespoons olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned.
- Add the chopped garlic and cook for about 30 seconds longer. Then, deglaze the pan with the vegetable broth.
- Add the spinach and cherry tomatoes cook for 2 minutes until spinach is wilted and tomatoes get soft. Season with salt and pepper.
- Once the pasta is ready, pour off the cooking water.
- Put drained pasta in the skillet and toss to combine. Add parmesan and Italian seasoning and give a quick stir.
- Serve with red chili pepper flakes and more parmesan, if you like. Enjoy!
