Ingredients
Scale
- 8 oz bow tie pasta (farfalle)
- 2 tablespoons olive oil
- 1 cup mushrooms, sliced
- 1 onion, thinly sliced
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: 2 cloves garlic, minced
- Optional: fresh herbs (parsley or basil) for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the bow tie pasta according to package directions until al dente; drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat and add the thinly sliced onion; cook, stirring occasionally, until deeply golden and caramelized, about 10–12 minutes. Remove half the onions to a plate for topping.
- Add the remaining 1 tablespoon olive oil to the skillet and sauté the sliced mushrooms over medium-high heat until they release their juices and brown, about 5–7 minutes. Add the minced garlic in the last minute and stir.
- Reduce heat to medium-low and pour in the heavy cream; stir to combine and let it warm until it starts to thicken, about 2–3 minutes.
- Stir in the grated Parmesan cheese until smooth; season with salt and pepper to taste. If the sauce is too thick, add a splash of pasta cooking water to loosen it.
- Add the cooked bow tie pasta and fresh spinach to the skillet; toss gently until the spinach wilts and the pasta is fully coated in the creamy sauce.
- Fold in the reserved caramelized onions, check seasoning, and heat through for another minute.
- Serve hot, garnished with extra Parmesan and fresh herbs if using.
Notes
For best results, use freshly grated Parmesan and do not rush the caramelization of the onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian