- 12 oz farfalle noodles
- 1 T kosher salt
- 1 T olive oil
- 1/4 onion, diced
- 8 oz sliced mini bella mushrooms
- 28 oz finely diced tomatoes
- 1 c Silk heavy cream alternative (dairy free)
- 3 c fresh spinach
- 1/2 c – 1 c shredded cheese (e.g. colby jack)
- chili flakes
- salt and pepper
- parmesan cheese
- Cook noodles (4 Q water + 1 T salt)
- Heat olive oil.
- Add onion and cook until semi-translucent.
- Add mushrooms and cook until browned.
- Add diced tomatoes and heavy cream.
- Reduce heat to simmer and add spinach, cook until wilted.
- Add chili flakes, salt, and pepper to taste.
- Drain pasta and add sauce mix. Simmer and stir for ~5 min.
- Mix in shredded cheese.
- Serve and top with parmesan cheese to taste.
Notes
- Based on https://www.flourishingfoodie.com/blog/2019/12/17/farfalle-pasta-with-mushrooms-and-spinach-in-a-creamy-tomato-sauce
- 2022-01-23
- Changed from 1/2 c to 1 c heavy cream alternative
- Added 1/2 c – 1 c shredded cheese (I used about 1 c and it was plenty cheesy)
- Changed from 2 c to 3 c spinach