Creamy Tuscan Mushroom Pasta (Printable)
Rich Tuscan pasta featuring 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 cheese, for serving
# How to Make It:
01 - Boil pasta in salted water until al dente according to package directions. 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 until mushrooms are golden brown and onions are softened.
03 - Stir in minced garlic and sliced sun-dried tomatoes. Continue cooking for 1–2 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 using. Bring mixture to a gentle simmer, stirring occasionally.
05 - Add chopped baby spinach to the simmering sauce. Cook for 1–2 minutes just until spinach begins to wilt.
06 - Reduce heat to low. Add cooked pasta to the skillet and toss thoroughly to coat evenly with the sauce.
07 - Stir in grated Parmesan cheese until fully melted and sauce is creamy and smooth. Season with salt and black pepper to taste.
08 - Remove skillet from heat. Sprinkle with fresh chopped basil and additional Parmesan cheese. Serve immediately while hot.
# Expert Advice:
01 -
- The sauce comes together in the same pan as the vegetables, meaning all those mushroom juices and tomato oils get folded right into the cream instead of being left behind in a separate pot
- Its one of those rare pasta dishes that actually tastes better the next day, the sauce thickening up beautifully as it cools
02 -
- Reserve about 1/2 cup of pasta water before draining, because the starchy water helps bind the sauce to the pasta if it looks too thick
- The sauce will continue thickening off the heat, so pull it a tiny bit earlier than you think is perfect
03 -
- Dont crowd the mushrooms when cooking or they will steam instead of brown, work in batches if your skillet is on the smaller side
- Grate your Parmesan from a wedge if possible because pre grated cheese contains cellulose that prevents smooth melting