PREP TIME: 20 MINS | COOK TIME: 30 MINS | TOTAL TIME: 50 MINS | SERVINGS: 4 people
This Farfalle Pasta is the perfect meatless Italian meal! It’s packed with spinach, mushrooms, and caramelized onions in a daring, mouthwatering, rich, and buttery Parmesan sauce! Serve this by itself or topped with grilled chicken for a very comforting and delicious weeknight meal excellent for your entire family!
INGREDIENTS :
Caramelized onions:
- 3 yellow onions, large, sliced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon salt
Creamy pasta sauce:
- 10 oz mushrooms, sliced (I used button mushrooms)
- 1 tablespoon olive oil
- 1 cup half-and-half
- 6 oz spinach
- ¼ teaspoon salt
- 1 cup Parmesan cheese, shredded
Pasta:
- 8 oz farfalle pasta
DIRECTIONS :
Caramelize onions:
Step 1: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Once the oil is hot, add the sliced onions and cook for about 10 minutes over high heat, stirring often using a spatula, until the onions begin to brown.
Step 2: Adjust the heat to medium and cook the onions for another 10 minutes while stirring. At this point, season the onions with a pinch of salt.
Step 3: Over medium or low heat, continue to cook the onions for 10 minutes more, stirring often so the onions don’t stick to the bottom of the pan. You should have cooked the onions for a total of 30 minutes.
Step 4: Take the skillet off the heat and sprinkle the onions with a light amount of balsamic vinegar.
Step 5: Stir the onions using a spatula, scraping the bottom of the pan and coating the onions with balsamic vinegar. To a plate, transfer the caramelized onions when done.
Mushrooms and spinach:
Step 6: In the now-empty skillet, heat 1 tbsp olive oil over medium heat. To the hot skillet, add the sliced mushrooms and season with a pinch of salt. Cook for about 5 minutes, stirring the mushrooms often until tender.
Step 7: To the mushrooms in the skillet, add the fresh spinach. Stir and cook over low heat until the spinach has started to wilt.
Creamy pasta sauce:
Step 8: To the skillet with the mushrooms and spinach, add the half-and-half. Bring everything to a quick boil and instantly decreases the heat to a simmer.
Step 9: Next, sprinkle 2/3 c of shredded Parmesan cheese and 1/4 tsp salt. Stir constantly until the cheese has melted.
Step 10: Return the caramelized onions to the skillet.
Pasta:
Step 11: Following the package directions, cook the pasta. Drain when done and toss the cooked and drained farfalle pasta into the cream sauce. Reheat for a few minutes.
Step 12: You can add a little amount of half-and-half to thin out the sauce. Or a small amount of shredded Parmesan cheese if the sauce is too thick.
Step 13: Serve the Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions right away with extra sprinkles of Parmesan cheese. Enjoy!
Nutrition Facts:
Amount per Serving: Calories 511, Fat 22g 34%, Saturated Fat 10g 63%, Polyunsaturated Fat 2g, Monounsaturated Fat 9g, Cholesterol 39mg 13%, Sodium 761mg 33%, Potassium 816mg 23%, Carbohydrates 58g 19%, Fiber 5g 21%, Sugar 7g 8%, Protein 22g 44%, Vitamin A 4399IU 88%, Vitamin C 20mg 24%, Calcium 436mg 44%, Iron 3mg 17%
FARFALLE PASTA WITH SPINACH, MUSHROOMS, AND CARAMELIZED ONIONS
Ingredients
- Caramelized onions:
- 3 yellow onions, large, sliced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon salt
- Creamy pasta sauce:
- 10 oz mushrooms, sliced (I used button mushrooms)
- 1 tablespoon olive oil
- 1 cup half-and-half
- 6 oz spinach
- ¼ teaspoon salt
- 1 cup Parmesan cheese, shredded
- Pasta:
- 8 oz farfalle pasta
Instructions
Caramelize onions:
Step 1: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Once the oil is hot, add the sliced onions and cook for about 10 minutes over high heat, stirring often using a spatula, until the onions begin to brown.
Step 2: Adjust the heat to medium and cook the onions for another 10 minutes while stirring. At this point, season the onions with a pinch of salt.
Step 3: Over medium or low heat, continue to cook the onions for 10 minutes more, stirring often so the onions don’t stick to the bottom of the pan. You should have cooked the onions for a total of 30 minutes.
Step 4: Take the skillet off the heat and sprinkle the onions with a light amount of balsamic vinegar.
Step 5: Stir the onions using a spatula, scraping the bottom of the pan and coating the onions with balsamic vinegar. To a plate, transfer the caramelized onions when done.
Mushrooms and spinach:
Step 6: In the now-empty skillet, heat 1 tbsp olive oil over medium heat. To the hot skillet, add the sliced mushrooms and season with a pinch of salt. Cook for about 5 minutes, stirring the mushrooms often until tender.
Step 7: To the mushrooms in the skillet, add the fresh spinach. Stir and cook over low heat until the spinach has started to wilt.
Creamy pasta sauce:
Step 8: To the skillet with the mushrooms and spinach, add the half-and-half. Bring everything to a quick boil and instantly decreases the heat to a simmer.
Step 9: Next, sprinkle 2/3 c of shredded Parmesan cheese and 1/4 tsp salt. Stir constantly until the cheese has melted.Step 10: Return the caramelized onions to the skillet.
Pasta:
Step 11: Following the package directions, cook the pasta. Drain when done and toss the cooked and drained farfalle pasta into the cream sauce. Reheat for a few minutes.
Step 12: You can add a little amount of half-and-half to thin out the sauce. Or a small amount of shredded Parmesan cheese if the sauce is too thick.
Step 13: Serve the Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions right away with extra sprinkles of Parmesan cheese. Enjoy!
