Farfalle Pasta with Spinach Mushrooms

Farfalle Pasta with Spinach Mushrooms and Caramelized Onions

Creamy Farfalle Pasta with Spinach Mushrooms and Caramelized Onions. The bow-tie pasta is perfectly matched with rich and buttery Parmesan sauce! Serve this easy meatless Italian meal as-is, or with grilled chicken! Satisfying and comforting dinner that a whole family will love!



  • Caramelized onions
  • 1 tablespoon olive oil
  • 3 yellow onions, large, sliced
  • 1/4 teaspoon salt
  • 1 tablespoon balsamic vinegar
  • Creamy pasta sauce
  • 1 tablespoon olive oil
  • 10 oz mushrooms, sliced (I used button mushrooms)
  • 6 oz spinach
  • 1 cup half-and-half
  • 1 cup Parmesan cheese, shredded
  • 1/4 teaspoon salt
  • Pasta
  • 8 oz farfalle pasta

Farfalle Pasta with Spinach Mushrooms


For caramel onions:

1 ) Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.

2 ) The onions should start to brown, but without burning.

3 ) Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions.

4 ) Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn.

5 ) In total, you should have cooked onions for 30 minutes.

6 ) Remove the skillet from heat and sprinkle the onions with a small amount of balsamic vinegar to deglaze the pan.

7 ) Using a spatula, stir the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added. Remove caramelized onions to a plate.

For mushrooms and spinach:

1 ) Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms.

2 ) Sprinkle with a pinch of salt.

3 ) Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.

4 ) Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.

For creamy pasta sauce:

1 ) Add half-and-half to the mushroom and spinach mixture and bring to a quick boil.

2 ) Immediately reduce to simmer.

3 ) Add 2/3 cup of shredded Parmesan cheese and 1/4 teaspoon salt. Keep stirring while the sauce simmers until the cheese melts.

8 ) Add caramelized onions back to the skillet with the pasta sauce.

Cook pasta:

1 ) Cook pasta according to package instructions. Drain.

2 ) Add cooked and drained farfalle pasta to the creamy sauce. Stir on low heat for a couple of minutes to reheat.

3 ) If the sauce is too thick, add a small amount of half-and-half to thin it out. If it is too thin, add a small amount of shredded Parmesan cheese, and stir it in, while the sauce simmers.

4 ) Serve with more shredded parmesan cheese sprinkled on top.

Recipe Notes: Substitute for half-and-half: Use 1/2 cup of heavy cream + 1/2 cup of milk instead of 1 cup of half-and-half.



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