Recipe Background
Who doesn't love a big 'ole pot of pasta?! And an even better question... who doesn't love when said pot of pasta only takes one pot to make?! One-Pot Garlic Parmesan Pasta truly has got everything you want and everything you need. Soft, tender pasta, lots of fresh veggies, a creamy, rich sauce, and cheese. You can never forget the cheese! Bonus points: there's easy clean-up and this hearty, filling dish is ready in under 25 minutes. Sounds like you can't go wrong, eh?! One-Pot Garlic Parmesan Pasta has got everything going for it and you will be craving it weekly!
Who doesn't love a big 'ole pot of pasta?! And an even better question... who doesn't love when said pot of pasta only takes one pot to make?! One-Pot Garlic Parmesan Pasta truly has got everything you want and everything you need. Soft, tender pasta, lots of fresh veggies, a creamy, rich sauce, and cheese. You can never forget the cheese! Bonus points: there's easy clean-up and this hearty, filling dish is ready in under 25 minutes. Sounds like you can't go wrong, eh?! One-Pot Garlic Parmesan Pasta has got everything going for it and you will be craving it weekly!
Ingredients
- 14 ounces farfalle pasta
- 1 tablespoon olive oil plus more to taste
- 2 medium onions sliced
- 14 ounces mushrooms sliced
- 10 ounces fresh spinach
- salt to taste
- freshly cracked pepper to taste
- 3-4 cloves garlic minced
- 1/2 cup low-sodium vegetable broth
- 1/2 cup heavy whipping cream
- 1/2 cup parmesan cheese plus more to taste and for serving, grated
- 1 teaspoon red chili pepper flakes plus more to taste and for serving, optional
- 1 teaspoon Italian seasoning
Directions
- In a large pot of salted, boiling water, cook the pasta to al dente according to the package instructions. Drain the pasta.
- In a large skillet, heat 1 tablespoon of the olive oil.
- Add the onions to the oil and sauté until they are translucent and slightly browned. Transfer the onions to a plate.
- In the same skillet, add the mushrooms, plus more of the oil, if needed, and sauté until they have browned. Transfer them to the plate with the onions.
- In the same skillet, add the spinach and cook until they have just wilted, about 2 minutes. Adjust the seasoning with the salt and the pepper.
- Transfer the spinach from the skillet onto another plate, draining the excess water.
- In the same skillet, add more of the oil and the garlic and cook until the garlic is fragrant, about 30 seconds.
- Add the broth to the garlic mixture to deglaze the skillet.
- Add the heavy cream, the parmesan, the chili pepper flakes, and the Italian seasoning to the broth mixture and cook, while stirring, until the mixture is combined and the cream gets some color.
- Add the mushrooms, the onions, the spinach, and the cooked pasta into the skillet and toss to combine.
- Add more of the parmesan and the Italian seasoning and stir to combine.
- Serve the pasta with a sprinkle of the red chili pepper flakes and the parmesan.
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