Creamy Tuscan Mushroom Pasta (Print Version)
Tender mushrooms, sun-dried tomatoes, spinach, and Parmesan blend in a creamy Tuscan pasta dish.
# What You 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:
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. Cook for 6-8 minutes, stirring occasionally, until mushrooms are browned and onions are translucent.
03 - Stir in minced garlic and sliced sun-dried tomatoes. Continue cooking for 1-2 minutes until garlic becomes fragrant, being careful not to burn it.
04 - Pour in heavy cream and vegetable broth. Add dried Italian herbs and red pepper flakes. Bring mixture to a gentle simmer, stirring constantly to combine.
05 - Add chopped baby spinach to the simmering sauce. Cook for 1-2 minutes just until spinach begins to wilt but still retains vibrant color.
06 - Reduce heat to low. Add cooked pasta to the skillet. Toss thoroughly using tongs or a wooden spoon until pasta is evenly coated with the creamy sauce.
07 - Sprinkle grated Parmesan cheese over the pasta. Stir continuously until cheese melts completely and sauce reaches desired creamy consistency. Season generously with salt and black pepper.
08 - Remove skillet from heat. Scatter fresh chopped basil over the top. Add additional Parmesan if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The creamy sauce comes together in minutes but tastes like it simmered all afternoon
- Everything happens in one skillet so you spend less time washing dishes and more time eating
02 -
- Salt your pasta water generously since the pasta itself seasons the final dish
- Reserve about a half cup of pasta water before draining to loosen the sauce if needed
03 -
- Pat your mushrooms dry before cooking so they actually brown instead of steam
- Grate your Parmesan from a wedge instead of using pre shredded for the smoothest sauce