Easy and Quick ·
Garlic olive oil ·
Healthy Options ·
Potatoes Pastas and Grains ·
Tuscan Spice blend ·
Pasta with Spinach and Mushrooms
Pasta with Spinach and Mushrooms
Potatoes, Pastas and Grains
Ingredients
- 16 oz farfalle pasta
- 3 tablespoons Fustini's Garlic olive oil
- 2 medium onions, halved & sliced
- 3-4 garlic cloves, minced
- 14 oz mushrooms, sliced
- 10 oz fresh spinach
- 1/2 cup vegetable broth
- fresh ground black pepper to taste
- 1 teaspoon Fusitni's Tuscan Herb spice blend
- 1/2 cup parmesan cheese, grated
- 1/2 cup heavy whipping cream
Directions
- Cook the pasta in salted water until al dente, according to package directions.
- heat 1 tablespoon of olive oil in a large skillet. Add the onion and sauté, 2-3 minutes until translucent and slightly browned. Remove from pan and reserve.
- In the same skillet, add the mushrooms and sauté, about 3 minutes until browned, add additional olive oil if needed. Remove mushrooms and reserve with onions.
- In the same skillet add the spinach and cook for 2 minutes until wilted. Add chopped garlic and cook for about 30 seconds until fragrant. Deglaze with broth. Add cream, cheese, and seasoning. Stir until combined and the cream gets a little color.
- Once the pasta is ready, add mushrooms, onions, and drained pasta to the pan. Toss to combine. Add more parmesan and seasoning to taste.
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