In a large skillet melt butter over medium-high heat. Add onion and mushrooms and sauté for 5-6 minutes or until they’re softened. Add garlic and thyme and cook for an additional 30 seconds. Add farfalle, broth and milk and bring mixture to a simmer. Cook over medium heat, stirring every 2 minutes, for about 15 minutes or until all of the liquid has been absorbed and the pasta is cooked through. Stir in spinach and peas and cook for another 2 minutes. Season with salt and pepper to taste.
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