Creamy Tuscan Mushroom Pasta (Printable version)
Rich pasta with mushrooms, sun-dried tomatoes, spinach, and creamy Parmesan sauce made in one skillet.
# What You’ll Need:
→ Pasta
01 - 12 oz penne or fettuccine pasta
02 - 1 tbsp olive oil
→ Vegetables
03 - 1 lb cremini or button mushrooms, sliced
04 - 1 small yellow onion, finely diced
05 - 3 cloves garlic, minced
06 - ½ cup sun-dried tomatoes packed in oil, drained and sliced
07 - 3 cups baby spinach, roughly chopped
→ Sauce
08 - 1 cup heavy cream
09 - ½ cup vegetable broth
10 - ¾ cup freshly grated Parmesan cheese
11 - 1 tsp dried Italian herbs
12 - ½ tsp red pepper flakes
13 - Salt and black pepper to taste
→ Garnish
14 - 2 tbsp fresh basil, chopped
15 - Extra Parmesan for serving
# How to Make It:
01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain thoroughly and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and diced onion; sauté for 6-8 minutes until mushrooms are golden brown and onions are softened.
03 - Stir in minced garlic and sliced sun-dried tomatoes. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
04 - Pour in heavy cream and vegetable broth. Add dried Italian herbs and red pepper flakes. Bring mixture to a gentle simmer, stirring occasionally.
05 - Add chopped spinach to the simmering sauce. Cook for 1-2 minutes until just wilted but still vibrant green.
06 - Reduce heat to low. Add cooked pasta to the skillet and toss thoroughly to coat evenly with the creamy sauce.
07 - Stir in grated Parmesan cheese until fully melted and sauce is smooth and creamy. Season generously with salt and black pepper to taste.
08 - Remove skillet from heat. Sprinkle with fresh chopped basil and additional Parmesan cheese. Serve immediately while hot.
# Expert tips:
01 -
- Everything happens in one pan, which means dinner is ready faster and cleanup is almost nonexistent
- The combination of sun-dried tomatoes and fresh spinach creates this gorgeous contrast of sweet and bright flavors that feels like something you would order at a restaurant
02 -
- Reserve about ½ cup of pasta water before draining, which you can add if the sauce becomes too thick
- The pasta continues absorbing sauce even after serving, so I always keep the skillet on the lowest heat until everyone is ready to eat
03 -
- Pat your mushrooms dry before cooking so they actually brown instead of steam
- Grate your Parmesan from a wedge rather than using pre grated cheese for the smoothest melting