This Farfalle with Mushrooms & Spinach recipe is a quick and comforting pasta dish from Gino D’Acampo’s Italian Express. Earthy wild mushrooms are cooked with thyme, garlic, white wine, and cream, then tossed with fresh spinach and farfalle pasta. It’s a simple yet elegant Italian dinner that you can make in under 30 minutes — perfect for busy weeknights or a family meal with style.
Ingredients (Serves 4)
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3 tablespoons olive oil
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50g salted butter
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1 tablespoon fresh thyme leaves
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600g mixed wild mushrooms, cleaned and roughly sliced
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2 garlic cloves, thinly sliced
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100ml dry white wine
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400ml double cream
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2 large handfuls fresh spinach (stalks removed)
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500g dried farfalle pasta
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30g freshly grated Parmesan
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Salt and freshly ground black pepper
Instructions for Farfalle with Mushrooms & Spinach
- Bring a large pan of salted water (about 4 litres with 1 tablespoon salt) to the boil.
- Meanwhile, heat the olive oil, butter, and thyme in a large frying pan over a high heat. Add the mushrooms, season, and fry for about 5 minutes, stirring occasionally.
- Add the garlic and cook for another 8 minutes, then pour in the white wine. Allow it to bubble for 2 minutes. Reduce the heat to medium, stir in the cream and spinach, and cook for about 5 minutes until the spinach wilts and the sauce slightly thickens.
- Cook the farfalle in the boiling water until just al dente (about 1 minute less than packet instructions). Drain, then toss the pasta with the sauce off the heat, along with half the Parmesan, mixing well to coat.
- Serve immediately in warm bowls, topped with the remaining Parmesan.
Enjoy Gino D’Acampo’s Farfalle with Mushrooms & Spinach, a creamy Italian pasta classic!
Hungry for more recipes? Check out Gino’s Italian Express!