It is no surprise that spinach & mushrooms go well together. They add tons of flavor and nutrition to a pasta dish
This is a creamy & cheesy pasta recipe, that is just so delicious you would not want to stop eating.
I have used Farfalle you can opt for Penne as well.
I have used a mix of Cheddar & mozzarella along with full-fat milk.
If you are a vegan, you can use Vegan butter, unsweetened oat milk/ almond milk, dairy-free cheddar & dairy-free mozzarella cheese.
This makes for an excellent mid-week dinner or Sunday brunch recipe.
Cook farfalle in a large pan just till it's cooked (al dente). Drain.
Meanwhile, heat a large pan on medium heat, add olive oil, onions, garlic, mushrooms, salt & pepper & stir fry till mushrooms start browning and all the water from the mushrooms dries up.
Now add butter, stir & melt, add flour & roast for a minute on low heat.
Add the milk gradually while stirring continuously to avoid the lump formation. Bring to low heat & cook for 3-5 mins.
Slowly add the cheddar & mozzarella cheese and stir till the cheese melts.
Add spinach & cover the pan and cook for 3-5 mins till the spinach wilts.
Now add the farfalle (pasta) and parsley at this stage and stir well.
Serve topped with freshly toasted bread crumbs.
Thank you for stopping by