Creamy Tuscan Mushroom Pasta (Printable View)
A comforting skillet dish with mushrooms, sun-dried tomatoes, spinach, and creamy Parmesan sauce.
# 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 - 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
# How-To Steps:
01 - Boil pasta in salted water until al dente according to package directions. Drain thoroughly and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and diced onion; cook for 6-8 minutes until mushrooms are browned and onions are softened.
03 - Stir in minced garlic and sliced sun-dried tomatoes. Continue cooking for 1-2 minutes until fragrant, being careful not to burn the garlic.
04 - Pour heavy cream and vegetable broth into the skillet. Add dried Italian herbs and red pepper flakes. Bring mixture to a gentle simmer while stirring.
05 - Add chopped baby spinach to the simmering sauce. Cook for 1-2 minutes just until spinach begins to wilt.
06 - Reduce heat to low. Add cooked pasta to the skillet and toss thoroughly to coat evenly with the creamy sauce.
07 - Stir in grated Parmesan cheese until completely melted and sauce is smooth and creamy. Season generously with salt and black pepper to taste.
08 - Remove skillet from heat. Garnish individual portions with chopped fresh basil and additional Parmesan cheese.
# Expert Advice:
01 -
- Everything cooks in one pan, leaving you with minimal cleanup and maximum flavor
- The combination of sun-dried tomatoes and cream creates an incredibly luscious sauce that coats every bite
- It comes together in under 40 minutes but tastes like it simmered all afternoon
02 -
- Reserve about ½ cup pasta water before draining, it's liquid gold if your sauce gets too thick
- The sauce continues thickening off heat, so don't panic if it looks slightly thinner than you want initially
03 -
- Don't crowd your mushrooms when sautéing, they'll steam instead of brown
- Grate your Parmesan from a wedge for the smoothest sauce texture