Creamy Tuscan Mushroom Pasta (Printable)
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 for serving
# How To Make It:
01 - Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain thoroughly 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 are softened.
03 - Stir in the garlic and sun-dried tomatoes. Cook for 1–2 minutes until fragrant, stirring constantly to prevent burning.
04 - Pour in the heavy cream and vegetable broth. Add Italian herbs and red pepper flakes if using. Bring to a gentle simmer, stirring occasionally.
05 - Add the chopped spinach and cook for 1–2 minutes until just wilted. Avoid overcooking to maintain texture.
06 - Lower the heat and add the cooked pasta to the skillet. Toss thoroughly to coat evenly in the sauce.
07 - Stir in the Parmesan cheese until fully melted and the sauce becomes creamy. Season generously with salt and black pepper to taste.
08 - Remove from heat immediately. Garnish with fresh chopped basil and additional Parmesan cheese before serving.
# Expert Suggestions:
01 -
- Everything happens in one skillet so cleanup is practically nonexistent
- The sun-dried tomatoes add this incredible depth that makes it taste restaurant quality
02 -
- Reserve about ½ cup of pasta water before draining in case your sauce needs thinning
- The sauce will thicken as it stands so do not panic if it looks a bit loose at first
03 -
- Use freshly grated Parmesan not the pre grated stuff it melts completely differently
- Do not rush the mushroom browning step that is where all the deep flavor comes from