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+ servings


Kim Lange
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Dishes
Cuisine Comfort Food, Italian
Servings 4


  • 2 cups bowtie pasta or pasta of choice (save out 1/2 cup reserve from pasta water before draining pasta for later)
  • 3-4 tablespoons of olive oil
  • 1 lb mushrooms sliced
  • 3 cloves garlic minced or 1 teaspoon garlic powder
  • 1 1/2 cups fresh spinach
  • 1 1/2 cups cherry tomatoes halved
  • Extras:
  • 1/2 cup parmesan cheese grated + extra for top of pasta
  • Optional: 1 teaspoon red chili pepper flakes
  • Optional: 1 teaspoon parsley
  • Seat Salt
  • Fresh cracked pepper to taste


  • To make the parmesan spinach mushroom pasta skillet:
  • Cook the pasta in a pan of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water.
  • Meanwhile, place minced garlic in a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, followed 1 minute later by the sliced mushrooms. Season with sea salt and black pepper, and cook for 7 minutes, or until golden, tossing regularly.
  • Toss the drained hot pasta, spinach and tomatoes into the mushroom pan with a splash of reserved pasta water.
  • Let the spinach wilt just a little bit. Stir in the parmesan cheese and some drizzles of olive oil (1-2 tablespoons) and coat all the pasta. Taste. Season as needed, then dish it up and add more parmesan and any seasonings, or chili pepper flakes as needed.
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