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Caramelize the onions:
In a large skillet, heat 1 tablespoon of olive oil and the butter over medium-low heat.
Add sliced onions and a pinch of salt.
Cook slowly for 25–30 minutes, stirring occasionally, until deeply golden and sweet. Don't rush this step—it’s key to the flavor.
Cook the pasta:
While the onions are caramelizing, bring a large pot of salted water to a boil.
Cook farfalle according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
Sauté the mushrooms and garlic:
In another pan, heat 1 tablespoon of olive oil over medium-high heat.
Add mushrooms, a pinch of salt, and cook until browned and moisture is released, about 6–8 minutes.
Add minced garlic and thyme, sauté for 1 minute until fragrant.
Combine everything:
Once onions are caramelized, add sautéed mushrooms and garlic to the pan.
Add spinach and stir until wilted (about 2–3 minutes).
Add cooked farfalle to the pan, toss everything together.
Loosen the sauce with reserved pasta water as needed.
Season with salt, pepper, and red pepper flakes to taste.
Serve:
Plate and top with grated Parmesan if desired.
Serve warm, optionally with crusty bread or a green salad.
Tips
For extra richness, add a splash of cream or a dollop of ricotta when mixing everything together.
Want it vegan? Skip the butter and Parmesan or use plant-based alternatives.
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