Dinner

Parmesan Spinach Mushroom Pasta Skillet Recipe

Bymia larkspur December 21, 2025December 21, 2025

Introduction

This Parmesan Spinach Mushroom Pasta Skillet is a quick and flavorful meal perfect for any weeknight. With hearty mushrooms, fresh spinach, and a savory parmesan finish, it’s a satisfying one-pan pasta dish you’ll want to make again and again.

The image shows a white bowl filled with three layers of food: the first layer has small farfalle pasta shapes cooked to a light yellow color, the second layer has sautéed dark green spinach leaves spread evenly on top of the pasta, and the third layer is a mix of sliced, browned mushrooms with a glossy texture, scattered over the spinach. There are small red chili flakes sprinkled all over the dish, adding a pop of color. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz (400g) farfalle pasta
3 tablespoons olive oil
3 cloves garlic, minced
14 oz (400g) mushrooms, sliced
10 oz (300g) fresh spinach
1/2 cup (125ml) low-sodium vegetable broth
Fresh cracked pepper, to taste
1 teaspoon Italian seasoning
1/2 cup parmesan cheese, grated
1 teaspoon red chili pepper flakes, optional

Instructions

Step 1: Cook the pasta in salted water until al dente, following the package directions.
Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for about 3 minutes until they begin to brown.
Step 3: Stir in the minced garlic and cook for another 30 seconds. Add a splash of vegetable broth to deglaze the pan, then reduce the heat and cook for 1-2 minutes more. Remove the mushrooms from the skillet and set aside.
Step 4: In the same skillet, add the fresh spinach and cook for about 2 minutes until wilted. Season with salt and freshly cracked pepper to taste.
Step 5: Drain the cooked pasta and return it to the skillet. Push the spinach to the side and add the reserved mushrooms back in. Toss everything together, then stir in the parmesan cheese, remaining tablespoon of olive oil, and Italian seasoning.
Step 6: Serve warm, topped with red chili pepper flakes and extra parmesan if desired. Enjoy your flavorful pasta skillet!

Tips & Variations

For a creamier dish, add a splash of heavy cream or a dollop of ricotta before serving.
Try swapping farfalle for penne or fusilli based on your preference.
Use baby kale instead of spinach for a slightly earthier flavor.
Add toasted pine nuts or walnuts for extra crunch and texture.
Reduce or omit the chili flakes if you prefer a milder dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of vegetable broth or water to loosen the pasta and heat gently on the stove or in the microwave to avoid drying out.

How to Serve

A white bowl filled with farfalle pasta mixed with sautéed kale and sliced brown mushrooms on top. The pasta is light yellow, smooth, and slightly shiny. The kale is dark green and looks soft, scattered evenly throughout the dish. The mushroom slices are medium brown with a slightly glossy texture, placed mainly on top in an inviting way. The background shows a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and drain the frozen spinach well before adding it to the skillet to prevent extra moisture from making the dish watery.

Is this recipe suitable for a vegetarian diet?

Absolutely! This dish uses vegetable broth and parmesan cheese, making it vegetarian-friendly. To make it vegan, substitute the parmesan with a plant-based cheese alternative.