Creamy Tuscan Mushroom Pasta (Printable View)

A rich pasta dish with mushrooms, sun-dried tomatoes, spinach, and Parmesan sauce made effortlessly in one skillet.

# Ingredient List:

→ 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 for serving

# How to Make It:

01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the mushrooms and onion; sauté for 6-8 minutes until mushrooms are browned and onions softened.
03 - Stir in the garlic and sun-dried tomatoes. Cook for 1-2 minutes until fragrant.
04 - Pour in the heavy cream and vegetable broth. Stir in Italian herbs and red pepper flakes. Bring to a gentle simmer.
05 - Add the spinach and cook for 1-2 minutes until just wilted.
06 - Lower the heat and add the cooked pasta to the skillet. Toss to coat evenly in the sauce.
07 - Stir in the Parmesan cheese until melted and the sauce is creamy. Season with salt and black pepper to taste.
08 - Remove from heat. Garnish with fresh basil and extra Parmesan before serving.

# Expert Suggestions:

01 -
  • The creamy sauce comes together in minutes but tastes like it simmered all afternoon
  • Everything cooks in one pan so you can spend less time cleaning and more time eating
  • The combination of earthy mushrooms and bright sun-dried tomatoes feels like a restaurant meal
02 -
  • Mushrooms release a lot of water as they cook so do not crowd the pan or they will steam instead of brown
  • The sauce continues thickening off the heat so remove it slightly earlier than you think is necessary
  • Sun-dried tomatoes packed in oil add way more flavor than the dry kind and the oil helps emulsify the sauce
03 -
  • Grate your own Parmesan because pre-grated cheese will never give you that smooth restaurant texture
  • Reserve some pasta water before draining, it is liquid gold if your sauce gets too thick

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