Spinach Farfalle with Mushroom, Sundried Tomatoes & Toasted Pine Nuts

Farfalle pasta is otherwise known as bow-tie pasta or butterfly pasta. The farfalle pasta I have used in this recipe is made from durum wheat semolina and spinach powder which is why it is green in colour. It’s the first time I have used this type of farfalle and I have to say that I will definitely be using it again. I made this recipe up using the ingredients I had to hand and must admit that it was thoroughly enjoyed by all. The delicious combination of flavours from the spinach, mushrooms, sun dried tomatoes and pine nuts are delicate but delightful. The pine nuts gave the dish a slightly nutty taste and added a bit of texture. It makes a speedy vegetarian mid-week meal and can be made as vegan too.

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Total Time: 30 minutes

Serves 6

Ingredients

• Spinach farfalle 500g
• 2 tbsp. light olive oil
• 15g butter (leave out if vegan)
• 1 scallion finely chopped
• 300g chestnut mushrooms, sliced
• 5 cloves of garlic, crushed
• Large handful of spinach, chopped
• 2 tsp marmite (can use vegan/vegetarian)
• 1 tsp black pepper
• 1 tsp dried parsley
• 1 ½ tsp cayenne pepper
• ½ vegetarian/vegan stock cube dissolved in ½ mug of pasta water
• 2-3 tbsp. cream
• Salt to taste
• Chopped sundried tomatoes & toasted pine nuts to sprinkle on top
• Grated parmesan (or use vegan cheese)

Instructions

Add the pasta to a large pan of boiling water with a pinch of salt and 1 tsp. of oil, stir and boil for 10-12 minute.

Drain and reserve ½ cup of pasta water, dissolve stock cube in it and keep aside.

While pasta is cooking, heat oil and butter in a large frying pan and add the scallion and cook for 1 minute.

Then, add the mushrooms and garlic and sauté until mushrooms are soft.

Add spinach to the pan and cook until wilted.

Next, add the marmite, parsley, black pepper and cayenne pepper and mix well.

Stir in the cream and stock as needed.

Leave to simmer for a couple of minutes.

Taste and adjust as necessary e.g. more salt etc.

Add the cooked farfalle pasta, combine well and cook for couple more minutes.

Serve garnished with chopped sundried tomatoes, toasted pine nuts and a generous amount of grated parmesan or grana padano cheese.

Enjoy!