Creamy Tuscan Mushroom Pasta (Printable)

Rich pasta with mushrooms, sun-dried tomatoes, spinach, and creamy Parmesan sauce in one skillet.

# 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 - 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 Cook:

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 mushrooms and onion, sautéing for 6–8 minutes until mushrooms are browned and onions are softened.
03 - Stir in garlic and 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 Italian herbs and red pepper flakes. Bring mixture to a gentle simmer while stirring constantly.
05 - Add chopped spinach to the simmering sauce. Cook for 1–2 minutes until just wilted but still vibrant green.
06 - Reduce heat to low. Add cooked pasta to the skillet, tossing thoroughly to coat evenly with the creamy vegetable sauce.
07 - Stir in Parmesan cheese until fully melted and sauce reaches desired creamy consistency. Season generously 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 Tips:

01 -
  • The cleanup is almost non-existent since everything happens in a single skillet
  • That creamy sauce clings to every curve of pasta like a warm hug
  • It tastes like you spent hours simmering sauce but comes together in under 40 minutes
02 -
  • Reserve some pasta water before draining, it can save a too thick sauce
  • Let the mushrooms get properly browned, that is where all the umami lives
  • The sauce continues thickening off the heat, so do not reduce it too much
03 -
  • Use a wide skillet so the pasta can really mingle with the sauce
  • Grate your own Parmesan for better melting

Go Back