Creamy Tuscan Mushroom Pasta (Print Version)
A comforting blend of mushrooms, sun-dried tomatoes, spinach, and creamy Parmesan in one skillet.
# What You 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 cheese, 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 Hints:
01 -
- Everything cooks in one pan, so you spend less time cleaning and more time eating
- The sun-dried tomatoes add an intense savory depth that makes every bite feel special
02 -
- Do not rinse your pasta after draining, the starch on the noodles helps the sauce cling to every piece
- The sauce continues to thicken as it sits off the heat, so do not reduce it too much in the pan
03 -
- Work in batches when cooking mushrooms if your skillet is crowded, otherwise they steam instead of brown
- Grate your Parmesan from a wedge, the anti-caking agents in pre-grated cheese prevent smooth melting