Creamy Tuscan Mushroom Pasta (Printable)
Rich Tuscan pasta with mushrooms, tomatoes, spinach, and creamy Parmesan sauce cooked all 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 Steps:
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; cook 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, 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 and toss gently to coat evenly with the creamy sauce.
07 - Stir in grated Parmesan cheese until fully melted and sauce becomes rich and creamy. Season generously with salt and black pepper to taste.
08 - Remove from heat immediately. Sprinkle with fresh chopped basil and additional Parmesan cheese. Serve while hot and creamy.
# Expert Tips:
01 -
- Everything happens in one pan, so you get maximum flavor with minimum cleanup
- The sauce clings to every bite of pasta, coating it in velvety richness
- It comes together faster than delivery, but tastes like something from a trattoria
02 -
- Overcrowding your skillet with mushrooms will steam them instead of browning, so work in batches if needed
- The sauce thickens as it stands, so don't panic if it looks slightly thin at first
03 -
- Save some pasta water before draining to adjust sauce consistency if needed
- Grate your Parmesan from a wedge for the smoothest melt possible