Creamy Spinach & Mushroom Farfalle Delight

Description

The “Creamy Spinach & Mushroom Farfalle Delight” is a sumptuous vegetarian dish that marries the robust flavors of earthy mushrooms and fresh spinach with a silky smooth dairy-free cream sauce. This recipe transforms the simple ingredients into a delightful and hearty meal that’s perfect for a family dinner or a relaxed weekend feast. With straightforward ingredients and easy-to-follow steps, anyone can create this comforting pasta dish at home.

Ingredients

• 1/2 lb. farfalle pasta
• 2 tsp olive oil
• 1/2 medium yellow onion, finely chopped
• 16 oz. sliced portobello mushrooms
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3/4 tsp garlic powder
• 2 tbsp vegan butter
• 2 tbsp flour
• 2 cups plain unsweetened oat or almond milk
• 1 cup dairy-free mozzarella shreds
• 1 cup dairy-free cheddar shreds
• 2 large handfuls baby spinach
• 1 1/2 cups rehydrated meatless crumbles
• 1-2 tbsp finely chopped fresh parsley, to taste
• 2 tbsp toasted seasoned panko breadcrumbs (optional)

Step-by-Step Directions

Step 1: Cook the Pasta

Cook the farfalle according to the package directions until al dente, adding 2 tbsp of kosher salt to the cooking water. Once cooked, drain and set aside.

Step 2: Sauté Vegetables

Preheat a large pan over medium heat, then add olive oil, chopped onions, and sliced mushrooms. Season with salt, pepper, and garlic powder. Stir and cook for 10-12 minutes, or until the water from the mushrooms evaporates and they start to brown.

Step 3: Make the Sauce

Add vegan butter to the pan and let it melt before stirring in the flour. Gradually drizzle in the oat or almond milk, stirring continuously to combine. Bring the mixture to a low simmer and cook for 3 to 5 minutes without letting it boil. Gradually add the dairy-free mozzarella and cheddar shreds, stirring until the cheese melts completely.

Step 4: Combine Ingredients

Stir in the baby spinach and meatless crumbles. Continue cooking until the spinach begins to wilt. Finally, add the cooked farfalle and chopped fresh parsley, mixing well to ensure everything is evenly coated with the sauce.

Step 5: Serve

Serve the pasta hot, garnished with optional toasted seasoned panko breadcrumbs for added texture and flavor.

Servings & Preparation/Cooking Time

The recipe serves approximately 4 people. Preparation time is about 15 minutes, and cooking time is around 30 minutes.

Tips for Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat on the stove over medium heat, adding a little extra milk if the sauce has thickened too much. Stir occasionally until heated through.
• Avoid microwaving if possible to best preserve the texture of the pasta and sauce.

Conclusion

The “Creamy Spinach & Mushroom Farfalle Delight” not only offers a comforting and tasty meal but also caters to those seeking a hearty, plant-based option. With its creamy texture and satisfying combination of flavors, this dish is a delightful way to enjoy a meatless meal without sacrificing taste or texture. Perfect for any occasion, this pasta dish is sure to please both vegetarians and meat-eaters alike.

Creamy Spinach & Mushroom Farfalle Delight

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• Author: Dulcia
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

The “Creamy Spinach & Mushroom Farfalle Delight” is a sumptuous vegetarian dish that marries the robust flavors of earthy mushrooms and fresh spinach with a silky smooth dairy-free cream sauce. This recipe transforms the simple ingredients into a delightful and hearty meal that’s perfect for a family dinner or a relaxed weekend feast. With straightforward ingredients and easy-to-follow steps, anyone can create this comforting pasta dish at home.

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Ingredients

Scale 1x2x3x

• 1/2 lb. farfalle pasta
• 2 tsp olive oil
• 1/2 medium yellow onion, finely chopped
• 16 oz. sliced portobello mushrooms
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3/4 tsp garlic powder
• 2 tbsp vegan butter
• 2 tbsp flour
• 2 cups plain unsweetened oat or almond milk
• 1 cup dairy-free mozzarella shreds
• 1 cup dairy-free cheddar shreds
• 2 large handfuls baby spinach
• 1 1/2 cups rehydrated meatless crumbles
• 1–2 tbsp finely chopped fresh parsley, to taste
• 2 tbsp toasted seasoned panko breadcrumbs (optional)

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Instructions

1. Step 1: Cook the Pasta Cook the farfalle according to the package directions until al dente, adding 2 tbsp of kosher salt to the cooking water. Once cooked, drain and set aside.
2. Step 2: Sauté Vegetables Preheat a large pan over medium heat, then add olive oil, chopped onions, and sliced mushrooms. Season with salt, pepper, and garlic powder. Stir and cook for 10-12 minutes, or until the water from the mushrooms evaporates and they start to brown.
3. Step 3: Make the Sauce Add vegan butter to the pan and let it melt before stirring in the flour. Gradually drizzle in the oat or almond milk, stirring continuously to combine. Bring the mixture to a low simmer and cook for 3 to 5 minutes without letting it boil. Gradually add the dairy-free mozzarella and cheddar shreds, stirring until the cheese melts completely.
4. Step 4: Combine Ingredients Stir in the baby spinach and meatless crumbles. Continue cooking until the spinach begins to wilt. Finally, add the cooked farfalle and chopped fresh parsley, mixing well to ensure everything is evenly coated with the sauce.
5. Step 5: Serve Serve the pasta hot, garnished with optional toasted seasoned panko breadcrumbs for added texture and flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes