Cook the farfalle pasta according to the package instructions. Clean the mushrooms and slice them. Chop the onion finely and peel the garlic. Cut the dried tomatoes into strips and grate the cheese. Heat 3 tablespoons of olive oil in a wok and sauté the onion and garlic for 2 minutes. Add the mushrooms and stir-fry for 4 minutes. Add the tomato and spinach and let it wilt for about 2 minutes, stirring constantly. Season with salt and pepper to taste. Drizzle the remaining oil over the drained farfalle. Divide the farfalle among 4 plates, spoon the mushroom mixture over them, and finally sprinkle the cheese over the farfalle.