Creamy Tuscan Mushroom Pasta (Printable Version)
Rich Tuscan dish with mushrooms, sun-dried tomatoes, spinach, and creamy Parmesan sauce for easy skillet cooking.
# 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
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain thoroughly and set aside, reserving a splash of pasta water if needed.
02 - Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and diced onion. Sauté for 6–8 minutes, stirring occasionally, until mushrooms are golden brown and onions are translucent.
03 - Stir in minced garlic and sliced sun-dried tomatoes. Cook for 1–2 minutes, stirring constantly, until fragrant but not browned.
04 - Pour in heavy cream and vegetable broth. Add dried Italian herbs and red pepper flakes. Stir well to combine and bring the mixture to a gentle simmer, reducing heat if necessary to prevent boiling.
05 - Add chopped spinach to the simmering sauce. Cook for 1–2 minutes, stirring occasionally, just until leaves are wilted but still vibrant green.
06 - Reduce heat to low. Add the cooked pasta to the skillet. Using a wooden spoon or spatula, toss gently to coat every piece evenly with the creamy sauce.
07 - Sprinkle grated Parmesan cheese over the pasta. Stir continuously until cheese is completely melted and incorporated, creating a velvety coating. Season generously with salt and black pepper.
08 - Remove skillet from heat. Transfer to serving plates and sprinkle generously with fresh chopped basil and additional Parmesan cheese. Serve immediately while hot.
# Expert Tips:
01 -
- Everything happens in one pan so you spend more time eating and less time scrubbing dishes
- The sauce comes together while the pasta cooks making it faster than delivery
02 -
- Mushrooms need space in the pan or they'll steam instead of brown so work in batches if your skillet is crowded
- The sauce will thicken quickly off the heat so pull it a minute before you think it's perfect
03 -
- Grate your own Parmesan because pre shredded cheese has anti caking agents that prevent smooth melting
- Save some pasta water before draining in case your sauce needs thinning later