Description
A creamy, savory pasta infused with smoky Spanish paprika, earthy mushrooms, and tender spinach.
Ingredients
Scale
- 10 oz farfalle pasta
- 2 cups sliced mushrooms (cremini or button)
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook pasta in salted boiling water until al dente; drain and set aside.
- In a skillet, heat olive oil over medium-high and sauté onions until golden.
- Add mushrooms and cook until browned and tender, then stir in garlic and smoked paprika.
- Pour in heavy cream, season with salt and pepper, and simmer until slightly thickened.
- Add spinach and stir until wilted, then toss in cooked pasta.
- Mix gently to coat pasta in the creamy sauce.
- Garnish with parsley and serve warm with extra paprika sprinkle.
Notes
- For a vegetarian option, ensure the pasta is egg-free.
- Adjust the amount of smoked paprika to taste for more or less smokiness.
- Can substitute heavy cream with a plant-based alternative for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg