Creamy Tuscan Mushroom Pasta (Printable)
Rich Tuscan pasta with mushrooms, sun-dried tomatoes, spinach, and a 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 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 sliced mushrooms and diced onion, sautéing for 6 to 8 minutes until mushrooms are golden brown and onions are softened.
03 - Stir in minced garlic and sliced sun-dried tomatoes. Continue cooking for 1 to 2 minutes until fragrant, being careful not to burn the garlic.
04 - Pour in heavy cream and vegetable broth. Add dried Italian herbs and red pepper flakes if desired. Bring mixture to a gentle simmer, stirring occasionally.
05 - Add chopped baby spinach to the simmering sauce. Cook for 1 to 2 minutes until just wilted but still vibrant green.
06 - Reduce heat to low. Add cooked pasta to the skillet and toss thoroughly to coat evenly with the creamy sauce.
07 - Stir in grated Parmesan cheese until fully melted and sauce is smooth and creamy. Season generously with salt and black pepper to taste.
08 - Remove skillet from heat. Sprinkle with fresh chopped basil and additional Parmesan cheese before serving immediately.
# Expert Tips:
01 -
- Everything happens in one pan so cleanup is literally just wiping down the skillet
- The sauce clings to every pasta curve like it was made to be there
02 -
- The sauce thickens as it sits off heat so do not over-reduce while cooking
- Sun-dried tomatoes packed in oil are infinitely better than dry ones here
03 -
- Save ½ cup pasta water before draining to thin sauce if needed
- Room temperature cream prevents it from separating when added