Creamy Tuscan Mushroom Pasta (Printable Version)

Tender mushrooms and sun-dried tomatoes in a creamy spinach and Parmesan sauce, all cooked 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

# Directions:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add mushrooms and onion; sauté 6–8 minutes until mushrooms are browned and onions softened.
03 - Stir in garlic and sun-dried tomatoes. Cook 1–2 minutes until fragrant.
04 - Pour in heavy cream and vegetable broth. Add Italian herbs and red pepper flakes. Bring to a gentle simmer.
05 - Add spinach and cook 1–2 minutes until just wilted.
06 - Lower heat and add cooked pasta to skillet. Toss to coat evenly in sauce.
07 - Stir in Parmesan cheese until melted and 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 entire dish comes together in one pan, which means you spend less time cleaning and more time eating
  • The sauce clings to every curve and crevice of the pasta, ensuring no forkful goes without flavor
  • It tastes like something from a cozy Italian trattorio but takes barely 35 minutes from start to finish
02 -
  • Reserve a splash of pasta water before draining, as the starchy liquid helps bind the sauce to the pasta
  • Do not rush the mushroom browning step, that deep color translates directly into deeper flavor
  • The sauce continues to thicken as it stands off the heat, so remove it from the stove while it still looks slightly looser than you want
03 -
  • Grate your own Parmesan from a wedge, pre-grated cheese contains anti-caking agents that prevent smooth melting
  • If the sauce breaks or looks oily, whisk in a splash of cold cream off the heat to bring it back together

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