Creamy Tuscan Mushroom Pasta

The smell of garlic hitting hot oil still transports me back to my tiny apartment kitchen, where I first discovered that Italian comfort food doesn't need hours of simmering. I'd been attempting to recreate a dish from a little trattoria in Florence, but my schedule was chaos back then. This skillet pasta became my weeknight salvation, rich enough to feel special but simple enough for a Tuesday evening.

I made this for my sister during a particularly rough winter, watching her face light up with the first creamy bite. The way the mushrooms soak up that sauce while still maintaining their texture is something special. She asked for thirds, which I took as the highest compliment.

Ingredients

• 12 oz penne or fettuccine pasta: The shapes hold onto sauce beautifully, and I've found penne's tubes catch those tasty bits of mushroom and tomato
• 1 tbsp olive oil: Just enough to get your vegetables going without overwhelming the cream sauce later
• 1 lb cremini or button mushrooms, sliced: Cremini adds a slightly earthier flavor, but whatever looks freshest at your store will work wonderfully
• 1 small yellow onion, finely diced: The foundation of flavor, so take your time dicing for even cooking
• 3 cloves garlic, minced: Don't be shy with fresh garlic, it pairs perfectly with the cream
• ½ cup sun-dried tomatoes, drained and sliced: These little gems pack an intense umami punch that makes the sauce sing
• 3 cups baby spinach, roughly chopped: Wilts down beautifully and adds a fresh contrast to the rich sauce
• 1 cup heavy cream: Creates that velvety restaurant-quality texture we all crave
• ½ cup vegetable broth: Helps thin the cream slightly while adding another layer of flavor
• ¾ cup freshly grated Parmesan cheese: Pre-grated has anti-caking agents that can make sauce grainy, so grate it yourself if possible
• 1 tsp dried Italian herbs: Dried oregano, basil, and thyme work beautifully here
• ½ tsp red pepper flakes: Optional, but I love the subtle warmth it brings
• Salt and black pepper, to taste: Remember your Parmesan is salty, so taste before adding too much salt
• 2 tbsp fresh basil, chopped: Adds a bright, fresh finish that cuts through the richness
• Extra Parmesan, for serving: Because there's no such thing as too much cheese

Instructions

Get your pasta going first:

Boil a large pot of salted water and cook pasta until just al dente, it'll finish cooking in the sauce later

Sauté your mushrooms and onions:

Heat olive oil in your largest skillet over medium heat and cook mushrooms about 6 to 8 minutes until they're golden and onions are soft

Add the aromatic players:

Stir in garlic and sun-dried tomatoes, cooking just 1 to 2 minutes until you can smell the garlic throughout your kitchen

Build that creamy sauce:

Pour in cream and broth, add Italian herbs and red pepper flakes, then bring everything to a gentle simmer

Wilt in the spinach:

Toss in chopped spinach and cook just 1 to 2 minutes until it's softened but still vibrant green

Bring it all together:

Lower heat, add your cooked pasta to the skillet, and toss until every piece is coated in that gorgeous sauce

Finish with cheese:

Stir in Parmesan until melted and season with salt and pepper to taste

Garnish and serve immediately:

Sprinkle fresh basil and extra Parmesan on top, right there in the skillet for a rustic presentation

Save

This recipe became my go-to for dinner parties after my friend Sarah literally licked her plate clean. Something about the combination of earthy mushrooms and bright sun-dried tomatoes makes people feel cared for.

Making It Your Own

I've experimented with adding roasted red peppers when sun-dried tomatoes aren't available, and while different, it's equally delicious. The cream sauce is incredibly forgiving.

Pairing Suggestions

A crisp Pinot Grigio cuts through the richness beautifully, and I always serve this with a simple arugula salad dressed in lemon vinaigrette. The freshness balances every creamy bite.

Storage and Reheating

This actually tastes better the next day as flavors meld together, though the sauce will thicken considerably in the fridge. When reheating, splash in a little cream or broth to bring it back to life.

• The pasta absorbs sauce overnight, so don't worry if it looks less creamy initially
• Gentle reheating prevents the cream from separating
• Fresh basil loses its punch, so add more before serving leftovers

Save

There's something deeply satisfying about a one-pan meal that tastes like it came from a restaurant kitchen. I hope this becomes a staple in your home like it has in mine.

Recipe FAQs

→ What pasta types work best for this dish?

Penne and fettuccine are ideal as they hold the creamy sauce well and complement the tender mushrooms.

→ Can I make this dish vegan-friendly?

Yes, substitute the heavy cream and Parmesan with plant-based alternatives to keep the same creamy texture and flavor.

→ How can I add protein to this dish?

Grilled chicken or shrimp make great additions for extra protein without overpowering the creamy sauce.

→ Is this dish gluten-free?

Use certified gluten-free pasta to adapt the dish for gluten sensitivities while maintaining flavor and texture.

→ What herbs enhance the flavor of this skillet?

Dried Italian herbs and fresh basil add aromatic depth, balancing creaminess with subtle, savory notes.