Creamy Tuscan Mushroom Pasta (Printable version)
Tender mushrooms, sun-dried tomatoes, spinach, and creamy Parmesan blend in a flavorful Italian pasta 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 - 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 (optional)
13 - Salt and black pepper, to taste
→ Garnish
14 - 2 tbsp fresh basil, chopped
15 - Extra Parmesan, for serving
# Directions:
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 (if using). 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 Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Everything happens in one pan so you can maximize eating time and minimize cleanup drama
02 -
- Drying your mushrooms with a paper towel before cooking helps them actually brown instead of steam
- The sauce thickens as it sits off heat so do not panic if it looks slightly thin at first
03 -
- Use a wide skillet so the mushrooms have room to brown instead of crowding each other
- Let the sauce rest for 5 minutes before serving so it thickens up perfectly