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One-Pot Garlic Parmesan Pasta Recipe

One-Pot Garlic Parmesan Pasta Recipe
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★★★★★

5.1 from 16 reviews

This One-Pot Garlic Parmesan Pasta combines the wonderful flavors of sautéed mushrooms, fresh spinach, and creamy Parmesan cheese in a rich, velvety sauce. Cooked perfectly al dente farfalle pasta is tossed with garlic-infused cream and Italian seasoning, creating an easy yet elegant meal that’s perfect for weeknights or impressing guests. With a balance of fresh vegetables and indulgent creaminess, this dish delights the palate and is sure to become a family favorite.

Ingredients

Scale

Pasta

  • 14 oz (400g) farfalle pasta

Vegetables

  • 2 medium onions, sliced
  • 3 or 4 cloves garlic, minced
  • 14 oz (400g) mushrooms, sliced
  • 10 oz (300g) fresh spinach

Liquids & Oils

  • 3 tablespoons olive oil
  • 1/2 cup (125ml) low-sodium vegetable broth
  • 3/4 cup heavy whipping cream (more or less, according to your taste)

Seasonings & Cheese

  • Fresh cracked pepper, to taste
  • 1 teaspoon Italian seasoning
  • 1/2 cup parmesan cheese, grated
  • 1 teaspoon red chili pepper flakes (optional)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook the farfalle pasta until al dente according to package instructions, usually about 10-12 minutes. Drain and set aside.
  2. Sauté onions: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and sauté for 2-3 minutes until they turn translucent and start to brown slightly. Remove onions from the skillet and place on a plate.
  3. Cook mushrooms: In the same skillet, add the sliced mushrooms. If needed, add a little more olive oil. Sauté the mushrooms for about 3 minutes or until they are browned and tender. Remove mushrooms and add them to the plate with the onions.
  4. Wilt spinach: Add fresh spinach to the skillet and cook for about 2 minutes until just wilted. Season lightly with salt and fresh cracked pepper. Remove spinach, drain any excess water, and transfer it to another plate.
  5. Prepare the sauce: Heat a little oil in the skillet and add the minced garlic. Cook for about 30 seconds until fragrant. Deglaze the pan with the vegetable broth, stirring to lift any browned bits. Then add the heavy cream, grated Parmesan cheese, red chili pepper flakes (if using), and Italian seasoning. Stir the sauce frequently and cook for 2 minutes until it thickens slightly and the cream gains a light golden color.
  6. Combine and serve: Return the sautéed mushrooms, onions, and spinach back to the skillet with the sauce. Add the drained pasta and toss everything gently to coat evenly with the creamy Parmesan sauce. Adjust seasoning with extra Parmesan cheese or Italian seasoning if desired. Serve immediately with additional red chili flakes and Parmesan cheese for garnish. Enjoy your creamy garlic Parmesan pasta!

Notes

  • For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce may be less thick.
  • To make it vegan, use dairy-free cream alternatives and nutritional yeast instead of Parmesan.
  • Add cooked chicken, shrimp, or tofu for added protein.
  • Freshly grated Parmesan gives better flavor than pre-grated varieties.
  • Be careful when adding salt as Parmesan and vegetable broth already contain sodium.

Nutrition

Keywords: garlic parmesan pasta, creamy pasta recipe, one-pot pasta, spinach mushroom pasta, easy Italian dinner, farfalle pasta recipe

Find it online: https://servedbynora.com/one-pot-garlic-parmesan-pasta-recipe/