Creamy Tuscan Mushroom Pasta (Printer-friendly)

One-pan creamy Tuscan pasta with mushrooms, spinach, sun-dried tomatoes, and Parmesan for easy flavorful meals.

# 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 - Boil pasta in a large pot of salted water until al dente. Drain thoroughly and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add mushrooms and onion, cooking 6–8 minutes until mushrooms brown and onions soften.
03 - Stir in garlic and sun-dried tomatoes. Cook 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 to a gentle simmer while stirring.
05 - Add spinach to the simmering sauce. Cook 1–2 minutes until just wilted but still vibrant.
06 - Lower heat and add cooked pasta to the skillet. Toss thoroughly to coat evenly in the creamy sauce.
07 - Stir in Parmesan cheese until melted and sauce reaches desired consistency. Season with salt and pepper to taste.
08 - Remove from heat. Sprinkle with fresh basil and additional Parmesan. Serve immediately.

# Expert Advice:

01 -
  • The sauce comes together in the same pan as the vegetables so every drop of flavor stays right where it belongs
  • Mushrooms get properly browned and nutty before the cream hits them
  • Sun dried tomatoes add little bursts of sweet tangy brightness that cuts through all that rich cream
  • Spinach wilts into the sauce like it was always meant to be there
02 -
  • Reserve about a half cup of pasta water before draining because you might need it to loosen the sauce
  • Mushrooms release a lot of liquid as they cook so do not rush the browning step
  • The sauce will thicken quickly as it cools so serve it immediately or keep it warm over the lowest heat setting
03 -
  • Grate your own Parmesan because pre grated cheese often contains anti caking agents that prevent smooth melting
  • Do not crowd the mushrooms when sautéing or they will steam instead of brown
  • Add the spinach at the very end so it keeps its vibrant green color instead of turning brownish

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