Creamy vegetarian bow-tie pasta (Print Version)

# Ingredients:

→ Main Ingredients

01 - 10 ounces farfalle (bowtie pasta), about 4 cups (regular or gluten-free)
02 - Salt for pasta water, as needed
03 - 2 tablespoons olive oil
04 - 1 tablespoon butter
05 - 1 cup diced yellow onion
06 - 2 teaspoons minced garlic
07 - 16 ounces cremini mushrooms, cleaned and sliced
08 - ½ teaspoon kosher salt
09 - ¼ teaspoon freshly ground black pepper
10 - ½ cup low-sodium vegetable broth
11 - ¾ cup shredded parmesan cheese or a vegetarian, plant-based hard cheese, divided (plus additional for serving)
12 - ½ cup half and half or heavy cream
13 - 1 teaspoon Italian seasoning
14 - ½ teaspoon smoked paprika
15 - ½ teaspoon red pepper flakes, or to taste
16 - 5 ounces fresh baby spinach

# Instructions:

01 - Cook the pasta in salted water until al dente, according to the package instructions. Drain and set aside.
02 - Heat olive oil and butter in a Dutch oven over MEDIUM heat. Add the onion and sauté for 2 to 3 minutes until translucent and slightly browned. Add the garlic and mushrooms and sauté for about 3 minutes until the mushrooms have released their liquid (there will be a lot of liquid in the pot). Increase the heat to MEDIUM-HIGH and continue to sauté for an additional 3 to 4 minutes, or until most of the liquid has cooked off and the mushrooms are lightly browned.
03 - Season with salt and pepper and add the vegetable broth. Reduce the heat to MEDIUM-LOW and add the cream, ½ cup shredded parmesan, Italian seasoning, smoked paprika, red pepper flakes and cook for 2 minutes, stirring until combined. Let the sauce simmer for about 1 minute.
04 - Add the drained pasta and toss to combine. Add the spinach and toss the spinach with the warm pasta until wilted. Add the remaining Parmesan and remove from the heat.
05 - Serve with extra red pepper flakes and Parmesan on the side.

# Notes:

01 - This is a vegetarian pasta dish that can be made in just 30 minutes.
02 - You can use gluten-free pasta to make this recipe gluten-free.
03 - For a plant-based version, use vegetarian hard cheese and plant-based cream.

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