Creamy Tuscan Mushroom Pasta

My roommate Lisa stumbled into our apartment carrying a bag of sun-dried tomatoes and announced she was craving something creamy and Italian after watching an old cooking show. We raided the pantry and ended up throwing together what would become this ridiculous skillet pasta that neither of us could stop eating. Now it is the thing I make when I want comfort but also want to feel like I cooked something impressive without actually trying that hard.

Last winter I made this for my sister during one of those weeks that feels endless and she literally put her fork down and asked if I had secretly taken cooking classes. The mushrooms get these crispy edges and the spinach wilts into the cream in the most perfect way. It has become my go-to when someone needs a hug in food form.

Ingredients

• 12 oz penne or fettuccine pasta: Pick whatever shape catches your eye but something with ridges grabs sauce better
• 1 tbsp olive oil: Just enough to get those mushrooms started on their browning journey
• 1 lb cremini or button mushrooms sliced: They shrink so do not be shy with the amount
• 1 small yellow onion finely diced: The base that makes everything else taste better
• 3 cloves garlic minced: Fresh is non negotiable here for that aromatic hit
• ½ cup sun-dried tomatoes drained and sliced: These little pockets of umami make the whole dish sing
• 3 cups baby spinach roughly chopped: It looks like a lot but it melts down into almost nothing
• 1 cup heavy cream: The foundation of all things good and rich
• ½ cup vegetable broth: Adds depth without overwhelming the delicate cream
• ¾ cup freshly grated Parmesan cheese: Buy the wedge and grate it yourself please
• 1 tsp dried Italian herbs: Oregano basil and thyme usually work beautifully
• ½ tsp red pepper flakes optional: For when you want a little warmth in the background
• Salt and black pepper to taste: Taste as you go because the Parmesan brings salt too
• 2 tbsp fresh basil chopped: Bright pop of color and freshness on top
• Extra Parmesan for serving: Because more cheese is always the right answer

Instructions

Get the pasta going:

Cook pasta in salted boiling water until al dente then drain but do not rinse

Sauté the mushrooms and onion:

Heat olive oil in a large skillet over medium heat then add mushrooms and onion for about 8 minutes until everything is golden and smelling amazing

Build the flavor base:

Stir in garlic and sun-dried tomatoes and let them cook for just 2 minutes until you can smell the garlic everywhere

Create the creamy sauce:

Pour in heavy cream and vegetable broth then add Italian herbs and red pepper flakes and bring it all to a gentle bubble

Add the spinach:

Throw in the spinach and stir for about 2 minutes until it just collapses into the sauce

Bring it all together:

Toss in the cooked pasta and stir until every piece is coated in that glorious sauce

Finish with cheese:

Turn down the heat and stir in Parmesan until melted then season with salt and pepper

Garnish and serve:

Sprinkle with fresh basil and extra Parmesan right before you dig in

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This pasta has become the meal I make when friends surprise me with visits or when I just need something that feels like a warm blanket. There is something about how the sun-dried tomatoes burst in your mouth that keeps everyone coming back for seconds.

Make It Yours

Sometimes I throw in artichoke hearts or swap the spinach for kale when that is what I have in the fridge. The recipe is forgiving that way.

Perfect Pasta Every Time

Reserve a splash of pasta water before draining because that starchy liquid can save a sauce that is too thick. I learned this trick after one too many clunky disasters.

Serve It Like A Pro

A crisp white wine cuts through the richness beautifully and some crusty bread for sopping up extra sauce is never a bad idea.

• Grate extra Parmesan at the table so people can control their own cheese destiny
• Red pepper flakes on the side let heat seekers customize their bowl
• Leftovers reheat surprisingly well with a splash of cream or broth

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Hope this brings as much comfort to your table as it has to mine over the years.

Recipe Q&A

→ Can I use other pasta types?

Yes, penne or fettuccine are recommended, but any pasta holding sauce well can be used.

→ How do I make this dairy-free?

Substitute heavy cream with plant-based cream and use vegan Parmesan alternatives to keep it creamy and flavorful.

→ Can I add protein to this dish?

Grilled chicken or shrimp can be added for extra protein without altering the core flavors.

→ What is the best way to wilt spinach here?

Stir the chopped spinach into the warm sauce for 1–2 minutes until just wilted to retain freshness and texture.

→ How should I season for balanced flavor?

Use Italian herbs, red pepper flakes (optional), salt, and black pepper to enhance the sauce without overpowering the ingredients.