Creamy Tuscan Mushroom Pasta (Printable version)
Rich pasta dish with 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 for serving
# How to Prepare:
01 - Bring a large pot of salted water to boil. Cook pasta 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 to 8 minutes until mushrooms are browned and onions are softened.
03 - Stir in minced garlic and sliced sun-dried tomatoes. Cook for 1 to 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 if using. Bring mixture to a gentle simmer while stirring occasionally.
05 - Add chopped spinach to the simmering sauce. Cook for 1 to 2 minutes just until spinach begins to wilt.
06 - Reduce heat to low. Add cooked pasta to the skillet. Toss thoroughly to coat pasta evenly with the creamy sauce.
07 - Stir in grated Parmesan cheese until completely melted and sauce is smooth and creamy. Season with salt and black pepper to taste.
08 - Remove from heat. Garnish with fresh chopped basil and additional Parmesan cheese. Serve immediately while hot.
# Expert advice:
01 -
- The creamy sauce hugs every noodle while the sun-dried tomatoes add little bursts of brightness
- Everything cooks in one skillet, meaning you spend less time cleaning and more time eating
02 -
- Reserve about ½ cup pasta water before draining in case your sauce needs thinning
- Sun-dried tomatoes packed in oil are worth every penny over the dry ones
03 -
- Dont rinse the pasta after draining or the sauce wont stick properly
- Grate your own Parmesan right before adding for the smoothest results