Parmesan Spinach Mushroom Pasta Skillet

Vegan

This parmesan spinach mushroom pasta skillet is super quick and impossible to mess up – the ultimate win for vegetarian weeknight dinners!

Parmesan Spinach Mushroom Pasta Skillet

Serve this easy meatless pasta meal for a lightened up, yet satisfying and comforting dinner that a whole family will love.
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Prep Time 5 mins
Total Time 15 mins
Course Main Course
Servings 4

Ingredients
  

  • 14 oz gluten free farfalle pasta
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 14 oz mushrooms, sliced crimini, baby bella, or portobello
  • 10 oz fresh spinach
  • 1/2 cup low-sodium vegetable broth
  • Fresh cracked pepper to taste
  • 1 teaspoon Italian seasoning
  • 1/2 cup vegan grated parmesan cheese Violife is tasty if you can find it in your area
  • 1 teaspoon red chili pepper flakes optional

Instructions
 

  • To make the parmesan spinach mushroom pasta skillet: Cook the pasta in salted water until al dente, according to the package instructions.
  • Heat 2 tablespoons of olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned.
  • Add the chopped garlic and cook for about 30 seconds longer. Then deglaze with a bit of vegetable broth. Reduce the heat and cook for about 1-2 minutes longer. Remove mushrooms to a plate and set aside.
  • In the same skillet, add the spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and pepper.
  • Once the pasta is ready, pour off the cooking water. Push spinach on the side in the skillet and add mushroom back, then put drained pasta in the pan and toss to combine. Add parmesan and Italian seasoning and give a quick stir. Serve the parmesan spinach mushroom pasta with red chili pepper flakes and more parmesan, if you like. Enjoy!
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