Directions

1. Prepare the Pasta:

   Cook the farfalle pasta in a pot of boiling salted water until al dente according to the package instructions. Remember to reserve a cup of pasta cooking water before draining.

2. Cook Onion:

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and sauté for 2-3 minutes or until they turn translucent and slightly brown. Transfer the onions to a plate.

3. Cook Mushrooms:

   In the same skillet, add the sliced Chestnut Mushrooms and sauté for about 3 minutes, or until browned. If necessary, add a bit more oil. Transfer mushrooms to the plate with onions.

4. Wilt the Spinach:

   In the skillet, heat a little more oil and add minced garlic. Sauté for about 30 seconds, then deglaze the skillet with vegetable broth.
   

   Stir in the heavy whipping cream, grated parmesan, chili pepper flakes (if using), and Italian seasoning. Allow to simmer for 2 minutes, stirring until the ingredients combine, and the cream takes on some color.
   

5. Combine Ingredients:

   Once the pasta is ready and drained, return the cooked onions, mushrooms, and wilted spinach to the skillet. Add the cooked pasta to the mixture. Toss everything together, adding some of the reserved pasta water if needed to loosen things up.

6. Final Seasoning:

   Add more grated parmesan and Italian seasoning to taste, giving the mixture a quick stir to combine all flavors evenly.

7. Serve:

   Serve your creamy garlic parmesan pasta with spinach and chestnut mushrooms in individual bowls. Garnish with additional red chili pepper flakes and more grated parmesan if desired. Enjoy your delicious and hearty meal!