Creamy Tuscan Mushroom Pasta

The kitchen still smelled like mushrooms and garlic hours after I made this skillet for the first time. I had craving for something creamy but was too lazy to wash multiple pans, so I threw everything into one skillet and hoped for the best. That night my roommate walked in, asked what I was making, and then stood there waiting by the stove until it was ready. Now it is the most requested dinner when friends come over.

I made this for my sister last winter when she was recovering from surgery and needed something comforting but not too heavy. She took one bite and actually stopped talking for a full minute which never happens. Now whenever she visits she asks if the mushroom pasta is happening before she even takes her coat off.

Ingredients

• 12 oz penne or fettuccine: Pick something with ridges or texture because the sauce needs something to grab onto
• 1 tbsp olive oil: Just enough to get the mushrooms going without making them greasy
• 1 lb cremini or button mushrooms: Slice them thin so they cook down and get all caramelized and brown
• 1 small yellow onion: Finely diced so it practically disappears into the sauce
• 3 cloves garlic: Minced fresh because this dish needs that sharp aromatic punch
• ½ cup sun dried tomatoes: Get the ones packed in oil and slice them into strips
• 3 cups baby spinach: Rough chop it so it wilts evenly throughout the sauce
• 1 cup heavy cream: This creates that velvety restaurant style texture you cannot fake
• ½ cup vegetable broth: Thins the cream just enough without watering down the flavor
• ¾ cup freshly grated Parmesan: Buy a wedge and grate it yourself because pre grated refuses to melt properly
• 1 tsp dried Italian herbs: Oregano basil and thyme work beautifully here
• ½ tsp red pepper flakes: Optional but that little heat makes the cream sing
• Salt and black pepper: Taste as you go because the Parmesan adds salt on its own
• 2 tbsp fresh basil: Scatter it on right before serving so it stays bright and fresh

Instructions

Get the pasta going first:

Boil a big pot of salted water and cook the pasta until it is just shy of al dente because it will finish in the sauce later

Brown the mushrooms properly:

Heat olive oil in a large skillet over medium heat and add the mushrooms and onions then let them cook undisturbed for a few minutes so they get deeply browned and smell nutty

Build the flavor base:

Stir in the garlic and sun dried tomatoes and cook just until the garlic becomes fragrant about a minute or two

Create the creamy sauce:

Pour in the heavy cream and vegetable broth then add the Italian herbs and red pepper flakes and bring everything to a gentle bubble

Wilt in the spinach:

Add the chopped spinach and stir for just a minute or two until it collapses into the sauce

Bring it all together:

Lower the heat and toss in the cooked pasta then stir until every piece is coated in that velvety sauce

Finish with cheese:

Stir in the Parmesan until it melts completely and the sauce thickens then taste and add salt and pepper if needed

Serve it up:

Top with fresh basil and extra Parmesan right at the table while everything is still steaming hot

Save

This pasta turned a random Tuesday into one of those nights where everyone just sat around the table longer than usual talking and reaching for seconds. There is something about that combination of earthy mushrooms and bright sun dried tomatoes that makes people feel at home.

Choosing The Right Mushrooms

Cremini mushrooms have a deeper flavor than white button mushrooms but either works beautifully here. I have also used baby bella mushrooms when I wanted something meatier and more substantial. Just avoid wild mushrooms for this recipe because their delicate texture gets lost in the heavy cream sauce.

Making It Your Own

Sometimes I add a splash of white wine to the skillet after the mushrooms brown which adds a bright acidic note that cuts through the cream. Grilled chicken strips work wonderfully if you want more protein or shrimp tossed in during the last minute of cooking. My vegetarian friend loves it with chickpeas stirred in for extra heartiness.

Serving Suggestions

A crisp green salad with lemon vinaigrette balances all that richness perfectly on the plate. Crusty bread is non negotiable because you will want to scoop up every last drop of that sauce. A glass of Pinot Grigio or even a light red wine pairs beautifully.

• Let the pasta rest for a few minutes before serving so the sauce clings to every piece
• Extra red pepper flakes on the table lets heat lovers adjust their own bowls
• This reheats surprisingly well but add a splash of cream when warming up leftovers

Save

Comfort food does not always need to take hours or leave you with a sink full of dishes. Sometimes one skillet and thirty five minutes is all you need to make something people will remember.

Recipe Questions & Answers

→ Can I use different pasta shapes?

Yes, penne or fettuccine work well, but feel free to use any pasta that holds sauce nicely.

→ How do I make this dairy-free?

Swap heavy cream and Parmesan with plant-based alternatives for a vegan-friendly version.

→ What mushrooms are best for this dish?

Cremini or button mushrooms bring a mild, earthy flavor and tender texture when sautéed.

→ Can I add protein to this meal?

Yes, grilled chicken or shrimp are excellent additions for extra protein and flavor.

→ How do I avoid the sauce being too watery?

Cook the sauce on medium heat until it thickens, and ensure pasta is drained well before combining.

→ Is sun-dried tomato oil necessary?

Draining sun-dried tomatoes prevents excess oil, but their preserved flavor is key to the dish’s depth.