Creamy Tuscan Mushroom Pasta (Printer-friendly)
A comforting blend of mushrooms, sun-dried tomatoes, spinach, and creamy Parmesan sauce cooked 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 - 1/2 cup sun-dried tomatoes packed in oil, drained and sliced
07 - 3 cups baby spinach, roughly chopped
→ Sauce
08 - 1 cup heavy cream
09 - 1/2 cup vegetable broth
10 - 3/4 cup freshly grated Parmesan cheese
11 - 1 tsp dried Italian herbs
12 - 1/2 tsp red pepper flakes
13 - Salt and black pepper, to taste
→ Garnish
14 - 2 tbsp fresh basil, chopped
15 - Extra Parmesan cheese, 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 mushrooms and onion; cook for 6–8 minutes until mushrooms are browned and onions are softened.
03 - Stir in garlic and 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 Italian herbs and red pepper flakes. Bring mixture to a gentle simmer while stirring.
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 sauce.
07 - Stir in Parmesan cheese until completely melted and sauce is creamy. Season generously with salt and black pepper to taste.
08 - Remove from heat immediately. Garnish with fresh chopped basil and additional Parmesan cheese before serving.
# Expert Tips:
01 -
- The creamy sauce comes together in minutes but tastes like it simmered for hours
- Everything cooks in one pan, so you can spend more time eating and less time scrubbing
- Those sun-dried tomatoes add little bursts of bright tangy flavor that cut through all that richness
02 -
- Reserve some pasta water before draining, because that starchy liquid can save a sauce that feels too thick
- Sun-dried tomatoes packed in oil are worth every penny, so skip the dry ones unless you are willing to rehydrate them first
03 -
- Grate your Parmesan fresh from a wedge, because pre-grated cheese will never give you that smooth melty texture you want
- Do not rush the mushrooms, because that golden color and slight crispiness is what makes the dish taste deeply savory instead of just creamy