Description
Creamy Spinach & Mushroom Farfalle Delight brings Italian pasta magic to weeknight dinners with luxurious woodland flavors. Earthy mushrooms and tender spinach meld perfectly with silky cream sauce, creating a comforting meal you’ll crave repeatedly.
Ingredients
Scale
Pasta:
- ½ pound (226 grams) farfalle pasta
Protein and Vegetables:
- 1 ½ cups rehydrated meatless crumbles
- 16 ounces (454 grams) sliced portobello mushrooms
- 2 large handfuls baby spinach
- ½ medium yellow onion, finely chopped
Seasonings and Sauces:
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¾ teaspoon garlic powder
- 2 tablespoons vegan butter
- 2 tablespoons flour
- 2 cups plain unsweetened oat or almond milk
- 1 cup dairy-free mozzarella shreds
- 1 cup dairy-free cheddar shreds
- 2 teaspoons olive oil
- 1–2 tablespoons finely chopped fresh parsley, to taste
- 2 tablespoons toasted seasoned panko breadcrumbs (optional)
Instructions
- Boil the farfalle pasta in a large pot of salted water (of kosher salt) until perfectly al dente, following package instructions. Drain and reserve.
- Heat olive oil in a spacious skillet over medium temperature. Introduce finely chopped onions and thinly sliced mushrooms, seasoning with a blend of salt, freshly ground black pepper, and garlic powder.
- Sauté the vegetable mixture for 10-12 minutes, allowing excess moisture to evaporate and mushrooms to develop a golden-brown caramelization.
- Incorporate vegan butter into the pan, allowing it to melt completely. Sprinkle flour and whisk to create a smooth roux.
- Gradually pour oat or almond milk into the mixture, stirring continuously to prevent lumps. Simmer gently for 3-5 minutes without reaching a full boil.
- Slowly add dairy-free mozzarella and cheddar shreds, stirring until the cheese melts into a creamy, uniform sauce.
- Fold in fresh baby spinach and meatless crumbles, cooking until spinach leaves begin to wilt and slightly reduce in volume.
- Add the reserved farfalle pasta to the skillet, tossing thoroughly to ensure each pasta piece is generously coated with the luxurious sauce.
- Finish the dish by sprinkling chopped fresh parsley and optional toasted seasoned panko breadcrumbs for an extra layer of texture and flavor.
- Serve immediately while the pasta is piping hot, ensuring a delightful blend of creamy sauce, tender vegetables, and perfectly cooked farfalle.
Notes
- Elevate your pasta game with this creamy, plant-based masterpiece that transforms simple ingredients into a restaurant-worthy meal.
- Perfectly sautéed mushrooms and caramelized onions create a rich, deep flavor base that makes this dish irresistibly delicious.
- The secret to a smooth, velvety sauce lies in gradual milk addition and continuous stirring to prevent lumps and ensure silky texture.
- Dairy-free cheese alternatives melt beautifully, providing a creamy consistency without compromising on taste or dietary preferences.
- Fresh baby spinach adds vibrant color, nutritional boost, and a subtle earthy freshness that complements the mushroom’s umami profile.
- Toasted panko breadcrumbs offer a delightful crunch, transforming this pasta from good to extraordinary with minimal extra effort.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 456 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 0 mg