One-Pot Creamy Garlic Parmesan Pasta with Caramelized Mushrooms and Wilted Spinach
This elevated one-pot pasta dish combines deeply caramelized mushrooms with tender spinach, all enveloped in a velvety garlic and white wine parmesan cream sauce. The al dente farfalle pasta perfectly captures the rich sauce in its bow-tie crevices, while a touch of lemon zest adds brightness to balance the dish. Finished with fresh herbs and a dusting of nutmeg, this vegetarian comfort food offers complex flavors and textures while remaining surprisingly simple to prepare.
Equipment
- Large, heavy-bottomed skillet or sauté pan (12-inch / 30 cm)
- Large pot for cooking pasta
- Colander
- Cutting board
- Chef’s knife
- Microplane or fine grater (optional)
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
Pasta & Grains
- 12 oz Farfalle pasta [340g]
Produce
- 1 lb Mixed mushrooms (cremini, shiitake, oyster) sliced [450g]
- 8 oz Baby spinach [225g]
- 1 large Shallot finely diced (or 1/2 small onion)
- 4 cloves Garlic minced
- 2 sprigs Fresh thyme (optional, can be replaced with 1/2 teaspoon dried thyme)
- 1 Bay leaf (optional)
- 1 Lemon zested (optional)
- 1/4 cup Fresh flat-leaf parsley finely chopped (optional) [15g]
Dairy
- 3/4 cup Heavy cream [180ml]
- 1/2 cup Parmigiano-Reggiano cheese finely grated, plus extra for serving [50g]
- 2 tablespoons Unsalted butter [30g]
Beer, Wine & Liquor
- 1/2 cup Dry white wine such as Pinot Grigio or Sauvignon Blanc (optional, can be replaced with vegetable broth) [120ml]
Oils & Vinegars
- 3 tablespoons Extra-virgin olive oil [45ml]
Baking & Spices
- 1/4 teaspoon Freshly grated nutmeg (optional)
- Red pepper flakes to taste (optional)
- Freshly ground black pepper to taste
- Kosher salt for pasta water and to taste
Instructions
Prepare the Pasta
- Bring a large pot of water to a boil. Salt generously (it should taste like seawater). Cook the farfalle pasta until very al dente, about 2 minutes less than package instructions. Reserve 1 cup of pasta water before draining.
Caramelize the Mushrooms
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer (work in batches if necessary). Cook undisturbed for 3-4 minutes until golden brown on one side.
- Stir and continue cooking for another 3-4 minutes until mushrooms are deeply caramelized. Season with a pinch of salt and transfer to a plate.
Build the Flavor Base
- In the same skillet, reduce heat to medium and add the remaining olive oil. Add the diced shallot and cook for 2-3 minutes until softened and translucent.
- Add minced garlic, thyme sprigs (if using), and bay leaf (if using). Cook for 1 minute until fragrant.
Create the Sauce
- Increase heat to medium-high and add the white wine (if using) or vegetable broth. Simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
- Reduce heat to medium-low. Add heavy cream, butter, and lemon zest (if using). Simmer gently for 2-3 minutes until slightly thickened.
- (Optional) Remove thyme sprigs and bay leaf if used.
- Stir in the grated Parmigiano-Reggiano until melted and smooth.
Combine and Finish
- Add the caramelized mushrooms and al dente pasta to the skillet. Toss gently to coat, adding reserved pasta water as needed to reach desired consistency.
- Add the baby spinach and cook for 1-2 minutes until just wilted.
- Remove from heat and stir in the chopped parsley (if using), grated nutmeg (if using), and a generous amount of freshly ground black pepper. Taste and adjust seasoning with salt if needed.
Serve
- Divide pasta among warmed bowls. Garnish with additional Parmigiano-Reggiano, a sprinkle of red pepper flakes if desired, and a final drizzle of extra-virgin olive oil.
- (Optional) Serve immediately, accompanied by lemon wedges for squeezing over the dish to taste.
Notes
Optional ingredients and steps can be omitted or substituted based on preference or availability without significantly altering the overall character of the dish. For a lighter version, you can use half-and-half instead of heavy cream. If you don’t have white wine, vegetable or chicken broth works well as a substitute.
Notes
- Lighter Alternatives: For a lighter version, use half-and-half instead of heavy cream. If you want to reduce fat further, you can use a blend of milk and Greek yogurt. If avoiding butter, substitute it with olive oil.
- Ingredient Substitutions: If you don’t have white wine, replace it with vegetable or chicken broth. For a non-alcoholic option, white grape juice mixed with a splash of vinegar can mimic the acidity of wine. If you’re out of fresh thyme, dried thyme works well; just reduce the amount by half.
- Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating Tips: Reheat on the stovetop over low heat, adding a splash of cream or broth to restore the sauce’s creamy consistency. Avoid microwaving, as it can dry out the pasta and cause the sauce to separate.
- Fresh Ingredients: Use fresh garlic and Parmigiano-Reggiano for the best flavor. Freshly grated cheese melts more smoothly into the sauce.
Quick Tips
- Thickening the Sauce: If the sauce is too thin, simmer it for a few extra minutes to allow it to thicken. Alternatively, stir in a small amount of cornstarch slurry (1 teaspoon of cornstarch mixed with 1 tablespoon of cold water) and cook until thickened.
- Texture Enhancement: To achieve perfectly caramelized mushrooms, avoid crowding the pan and let them cook undisturbed for several minutes on each side.
- Crispier Finish: Add a topping of toasted breadcrumbs or crispy fried shallots for a crunchy contrast to the creamy pasta.
Side Dish Suggestions
- Vegetables: Roasted asparagus or broccoli drizzled with lemon juice complements the creamy sauce beautifully.
- Salads: A simple arugula salad with a lemon vinaigrette offers a refreshing, tangy contrast to the richness of the pasta.
- Bread: Serve with warm garlic bread or a crusty baguette to soak up the sauce.
Nutritional Benefits
- Mushrooms: Packed with antioxidants, B vitamins, and minerals like selenium and copper.
- Spinach: A great source of iron, calcium, and vitamins A, C, and K.
- Garlic: Contains allicin, which has potential health benefits, including boosting the immune system.
- Cheese: Provides a good source of calcium and protein.
Serving Suggestions
- Portion Sizes: Serve this dish in generous portions (about 1 1/2 cups per person).
- Presentation Tips: Garnish with fresh parsley, a sprinkle of grated Parmigiano-Reggiano, and a light drizzle of olive oil for an elegant touch.
- Complementary Beverages: Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc. For a non-alcoholic option, sparkling water with a slice of lemon complements the dish well.
Meal Prep Tips
- Prepare Ahead: Slice the mushrooms, mince the garlic, and dice the shallot up to 2 days in advance. Store them in airtight containers in the refrigerator.
- Sauce: Make the sauce up to a day ahead and store it separately. Reheat gently on the stovetop before combining it with the pasta.
- Pasta: Cook the pasta until slightly underdone, drain, and toss it with a bit of olive oil to prevent sticking. Store it in an airtight container for up to 2 days.
Customization Ideas
- Gluten-Free: Use gluten-free pasta to make this dish suitable for gluten-sensitive individuals.
- Dairy-Free: Substitute the heavy cream with coconut milk or a dairy-free cream alternative, and use nutritional yeast instead of Parmigiano-Reggiano for a cheesy flavor.
- Protein Add-Ins: Add cooked chicken, shrimp, or chickpeas for extra protein.
- Vegetable Variations: Swap spinach with kale or Swiss chard for a heartier texture. Add sun-dried tomatoes or artichoke hearts for a Mediterranean twist.
