Creamy Tuscan Mushroom Pasta (Print View)
Tender mushrooms, sun-dried tomatoes, spinach in a creamy Parmesan sauce prepared in one skillet.
# 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 - 1/2 cup sun-dried tomatoes packed in oil, drained and sliced
07 - 3 cups baby spinach, roughly chopped
→ Sauce
08 - 1 cup heavy cream
09 - 1/2 cup vegetable broth
10 - 3/4 cup freshly grated Parmesan cheese
11 - 1 tsp dried Italian herbs
12 - 1/2 tsp red pepper flakes
13 - Salt and black pepper to taste
→ Garnish
14 - 2 tbsp fresh basil, chopped
15 - Extra Parmesan for serving
# How to Make:
01 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain thoroughly and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and diced onion. Sauté for 6–8 minutes until mushrooms are golden brown 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 in heavy cream and vegetable broth. Add Italian herbs and red pepper flakes. Bring mixture to a gentle simmer, stirring occasionally.
05 - Add chopped baby spinach to the simmering sauce. Cook for 1–2 minutes until just wilted but still vibrant green.
06 - Reduce heat to low. Add cooked pasta to the skillet. Toss thoroughly to coat pasta evenly with the creamy vegetable sauce.
07 - Sprinkle grated Parmesan over the pasta. Stir continuously until cheese melts completely and sauce becomes creamy. Season generously with salt and black pepper.
08 - Remove skillet from heat. Garnish with fresh chopped basil and additional Parmesan cheese. Serve immediately while hot.
# Expert Suggestions:
01 -
- Everything happens in one skillet which means youre not stuck at the sink afterward
- The sauce comes together so naturally youll feel like an Italian nonna in training
02 -
- I once skipped browning the mushrooms properly and the whole dish lacked that deep savory flavor
- Adding a splash of pasta water can save you if the sauce gets too thick
03 -
- Freshly grated Parmesan makes such a difference in how smoothly the sauce comes together
- Let the mushrooms get properly browned—thats where all the flavor lives