Creamy Spinach and Mushroom Pasta

Creamy Spinach and Mushroom Pasta

Farfalle, browned mushrooms, and wilted spinach come together in a pale, creamy Parmesan sauce made with evaporated milk. The mushrooms need space in the skillet to brown rather than steam. Once the pasta is added, a little reserved pasta water loosens the sauce so it coats the bow ties without becoming heavy. Serve it straight from the skillet with a light scattering of Parmesan.

Makes 4 servings. Allow about 10 minutes to prepare and 25 minutes to cook, or 35 minutes total. Browning the mushrooms in batches may take longer.

Ingredients for Creamy Spinach and Mushroom Pasta

• 12 ounces farfalle pasta (340g)
• Fine salt, for the pasta water and to taste
• 2 tablespoons olive oil
• 12 ounces cremini or baby bella mushrooms, sliced (340g)
• 1 small shallot, finely chopped (30g)
• 3 garlic cloves, minced
• 1 can (12 ounces) evaporated milk
• 1 cup finely grated Parmesan, divided (100g)
• 5 ounces fresh baby spinach (140g)
• Black pepper, to taste
• Up to 1 cup reserved pasta water, as needed

Optional: 1–2 tablespoons chopped fresh parsley for serving, or a pinch of red pepper flakes added with the garlic. Thawed frozen spinach can replace fresh spinach; squeeze or pat it thoroughly dry before adding it.

How to Make Creamy Spinach and Mushroom Pasta

1. Cook the farfalle: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, checking at the earliest suggested time, until tender with a slight bite. Reserve at least 1 cup of pasta water, then drain.
2. Brown the mushrooms: While the pasta cooks, warm a wide 12-inch skillet over medium-high heat, then add the olive oil. Spread the mushrooms in a single layer and leave them undisturbed for the first several minutes. Check after about 5 minutes, then stir occasionally until golden at the edges and most released moisture has evaporated, about 8–12 minutes total. Work in batches if the skillet is crowded.
3. Cook the aromatics: Reduce the heat to medium. Add the shallot and cook for 2–3 minutes, until softened. Stir in the garlic and optional red pepper flakes for about 30 seconds, just until fragrant.
4. Make the sauce: Add the evaporated milk and stir over medium-low heat until small bubbles appear at the edges. Reduce the heat to low and stir in most of the Parmesan until smooth. Keep the sauce at a gentle simmer; a hard boil can make it grainy or separated.
5. Wilt the spinach: Stir in the spinach and cook over low heat for 1–2 minutes, just until wilted. Add black pepper and taste before adding salt, since the Parmesan is salty.
6. Toss and serve: Add the drained farfalle and toss gently. Stir in reserved pasta water a few tablespoons at a time until the sauce looks glossy and coats the pasta without pooling. Remove from the heat and finish with the remaining Parmesan and optional parsley. Serve from the skillet.

How to Brown the Mushrooms

Cook the mushrooms uncovered so their moisture can evaporate. If liquid collects in the skillet, let it cook off before adding the shallot. A smaller or crowded pan may require batches and more time; browned edges and little pooled liquid are more reliable cues than the clock.

Getting the Sauce to Coat the Pasta

Parmesan thickens the sauce, and the farfalle continues to absorb liquid as it stands. Add pasta water gradually during the final toss rather than pouring in the full cup. Stop when the sauce is loose enough to flow between the bow ties but still clings to them.

Serving Suggestions

Serve with extra black pepper and Parmesan, with a salad or bread alongside if desired. For another spinach-and-cheese dinner, try spinach and ricotta lasagna. For a separate baked dish that also uses farfalle, see the lazy lasagna casserole.

Storing and Reheating Leftovers

Let leftovers cool, then refrigerate in an airtight container for 3–4 days. Reheat gently in a skillet over low heat with a splash of milk or water to loosen the sauce. For the microwave, heat in short intervals, stirring between them and adding a little liquid if needed. Freezing is possible, but the sauce may change texture after thawing.

Nutrition

Approximate nutrition per serving, based on 4 servings: 635 calories, 31g protein, 23g fat, and 80g carbohydrates. Approximate nutrition per 100g: 150 calories, 7g protein, 5g fat, and 18g carbohydrates. Values vary with the ingredients used and the finished weight of the pasta.