Parmesan Spinach Mushroom Pasta Skillet – 30-Minute Favorite Recipe

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Pasta lovers, this one’s for you. This Parmesan Spinach Mushroom Pasta Skillet brings earthy mushrooms, fresh greens, and cheesy goodness together in under 30 minutes. If you’re craving something satisfying yet wholesome, you’ve landed in the right kitchen. Made with pantry staples and a touch of flair, this cozy dish strikes the perfect balance of comfort and nourishment.

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The Story Behind My Parmesan Spinach Mushroom Pasta Skillet

When I First Fell in Love with This Pasta Skillet

There’s a particular kind of comfort that only pasta can deliver. I first made this Parmesan Spinach Mushroom Pasta Skillet on a cold Tuesday night with a few things I had left in the fridge: half a bag of spinach, a handful of mushrooms, and just enough parmesan to make something special. I tossed it together with farfalle and hoped for the best — what I got was better than expected. It’s since become a go-to dish on nights when I want something both satisfying and simple.

From those humble beginnings, I’ve played with the seasoning and added little tweaks. But what’s always stayed the same is the beautiful trio of mushrooms, spinach, and parmesan.

Why This Recipe Deserves a Spot in Your Rotation

This isn’t your average weeknight dinner — though it’s weeknight-easy. It’s a versatile, one-skillet pasta dish packed with flavor, rich in texture, and downright feel-good. You don’t need cream or butter to make it comforting. The mushrooms lend that earthy umami base, while the fresh spinach folds in brightness and color. And the parmesan? That’s your creamy, salty kiss of flavor.

It’s quick enough for busy nights but flavorful enough for when you’ve got guests. It even fits beautifully into a Mediterranean-style eating plan. And if you enjoy veggie-forward mains like my Southwest Sweet Potato Black Bean Rice Skillet or Lemon Ricotta and Spinach Pasta, this one will hit all the right notes.

Ingredients & Preparation

What You’ll Need (And Why It Works)

This dish uses a handful of pantry and fridge staples — nothing fancy, but together, they shine.

This is one of those dishes where the simplicity of the ingredients highlights each flavor. A drizzle of olive oil brings it all together, while that whisper of broth pulls all the pan flavors into the pasta.

Tools & Possible Substitutes

You don’t need much:

• Large skillet – essential for sautéing mushrooms and tossing the pasta.

• Large pot – for boiling the pasta.

• Wooden spoon – to gently stir without bruising the spinach.

• Fine grater – for shredding fresh parmesan.

Substitutions are easy too:

• Use penne or rotini if farfalle isn’t on hand.

• Baby kale or arugula can work in place of spinach.

• Want it vegan? Swap in nutritional yeast for parmesan and go with a vegan broth.

If you liked how we built flavors in this skillet, you might also enjoy the Creamy Garlic Parmesan Chicken Twisted Pasta or Stuffed Zucchini with Spinach, Mushroom & Ricotta for similar vibes.

Cooking Instructions & Helpful Tips

Step-by-Step Instructions

1. Cook Pasta: Bring a large pot of salted water to boil. Add farfalle and cook until al dente, according to package directions. Drain and set aside.

   [Insert MidJourney Image: Step-by-step image of farfalle pasta boiling in a stainless steel pot]

2. Sauté Mushrooms: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add mushrooms. Sauté until browned (about 3 minutes).

   [Insert MidJourney Image: Mushrooms sizzling in olive oil]

3. Add Garlic: Stir in minced garlic and cook for 30 seconds, just until fragrant. Deglaze pan with a splash of broth, scraping up browned bits. Let simmer 1-2 minutes. Transfer mushrooms to a plate.

4. Wilt Spinach: In the same skillet, add the spinach. Cook 1-2 minutes until just wilted. Season with salt and pepper.

5. Combine Everything: Push spinach to one side of skillet. Add mushrooms back in, then toss in drained pasta. Add the last tablespoon of olive oil, parmesan, Italian seasoning, and a bit of broth as needed to loosen it up.

   [Insert MidJourney Image: Everything coming together in one pan]

6. Final Touches: Finish with red pepper flakes if desired. Serve warm with extra parmesan.

Tips to Make It Even Better

• Don’t crowd the mushrooms. Sauté in batches if needed to get that golden edge.

• Use freshly grated parmesan — it melts more smoothly and packs flavor.

• A splash of pasta water can help bind the sauce beautifully if you’re out of broth.

• Taste before serving — that final adjustment of salt or pepper can make all the difference.

This dish is a cousin to my Lemon Arugula Pasta Salad and pairs wonderfully with fresh, zesty dishes like the Greek Cucumber Tomato Feta Salad.

Serving, Storing & Pairing

What to Serve It With

This pasta skillet holds its own but pairs well with a few extras:

• A crisp green salad, like my Pear & Pomegranate Spinach Salad, brightens the plate.

• Try it with Roasted Cauliflower & Sweet Potato Bowls for a double veggie dinner.

• Add a glass of chilled pinot grigio or herbal iced tea to round it out.

How to Store & Reheat

This pasta stores like a dream:

• Refrigerate in an airtight container up to 4 days.

• Reheat gently in a skillet with a splash of broth or water to revive the texture.

• Avoid microwaving for too long — it can make the pasta rubbery.

You can also freeze it, but the spinach may lose some vibrancy. For best results, enjoy fresh or within the week.

FAQs About Parmesan Spinach Mushroom Pasta Skillet

Can I add protein to this recipe?
Yes! Add grilled chicken, shrimp, or white beans for extra protein.

Is this recipe vegetarian?
Absolutely — and you can make it vegan by using plant-based cheese.

Can I use frozen spinach?
Yes, just thaw and drain it well to avoid sogginess.

What mushrooms work best?
Cremini, button, or even shiitake will do beautifully.

Does this recipe double well?
Sure does. Just use a deeper skillet to toss everything evenly.

Is it spicy with the red pepper flakes?
Only mildly — you can adjust or omit to taste.

Final Thoughts

There’s something quietly special about meals like this Parmesan Spinach Mushroom Pasta Skillet. It’s simple, honest, and nourishing — the kind of dish that makes you feel at home wherever you are. Whether it’s a cozy dinner for one or a tableful of loved ones, this meal brings people together with its warmth and depth.

If this skillet hit the spot, you’ll also love the Creamy Tuscan Orzo or Baked Feta Pasta for more comforting pastas that don’t skimp on flavor.

If you tried this recipe and loved it, please rate it below, leave a comment, and share it with friends on Pinterest. Every share helps others find it too — and your kitchen stories make my day!

Parmesan Spinach Mushroom Pasta Skillet

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• Author: Sylvia
• Total Time: 30
• Yield: 4 servings
• Diet: Vegetarian

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Description

Parmesan Spinach Mushroom Pasta Skillet is a one-pan weeknight wonder full of farfalle pasta, sautéed mushrooms, wilted spinach, and melted parmesan for a satisfying vegetarian meal.

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Ingredients

• 14 oz farfalle pasta

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 14 oz mushrooms, sliced

• 10 oz fresh spinach

• 1/2 cup low-sodium vegetable broth

• 1/2 cup grated parmesan cheese

• 1 teaspoon Italian seasoning

• 1 teaspoon red chili pepper flakes (optional)

• Salt and cracked black pepper, to taste

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Instructions

1. Bring a large pot of salted water to a boil. Cook farfalle pasta until al dente. Drain and set aside.

2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sauté mushrooms for about 3 minutes until lightly browned.

3. Add garlic and cook for 30 seconds. Deglaze skillet with a bit of vegetable broth, reduce heat, and simmer for 1-2 minutes. Transfer mushrooms to a plate.

4. In the same skillet, add spinach and cook until wilted (about 2 minutes). Season with salt and pepper.

5. Return mushrooms to skillet, then add drained pasta. Stir in parmesan cheese, Italian seasoning, remaining tablespoon of olive oil, and additional broth as needed.

6. Serve hot with a sprinkle of red chili flakes and extra parmesan if desired.

Notes

– Farfalle pasta holds sauce well, but penne or rotini also work.

– Use freshly grated parmesan for the best texture and flavor.

– Add grilled chicken or white beans to increase protein content.

– For a vegan version, substitute nutritional yeast for parmesan and use plant-based broth.

– Store leftovers in an airtight container for up to 4 days.

• Prep Time: 10
• Cook Time: 20
• Method: Skillet
• Cuisine: Italian

Nutrition

• Serving Size: 1 plate
• Calories: 553.56
• Sugar: 5.26
• Sodium: 389.62
• Fat: 18.97
• Saturated Fat: 4.39
• Unsaturated Fat: 12.46
• Trans Fat: 0
• Carbohydrates: 81.47
• Fiber: 11.68
• Protein: 23.23
• Cholesterol: 12.9