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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine American, Italian
Servings 4 servings
Calories 580 kcal

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.
Keyword Creamy Mushroom Pasta, Gourmet Weeknight Meal, One-Pot Pasta, Vegetarian Dinner