Creamy Tuscan Mushroom Pasta

The first time I made this skillet pasta, my roommate walked in and immediately asked what restaurant I ordered from. The smell of garlic and sun-dried tomatoes caramelizing together fills the whole apartment with that cozy Italian kitchen vibe that makes everyone gravitate toward the stove.

I started making this during those hectic weeknights when takeout feels like the only option. Now it is my go-to for unexpected dinner guests because it looks impressive but comes together faster than delivery would arrive.

Ingredients

• 12 oz penne or fettuccine: Pick pasta with lots of ridges or twists to grab onto that gorgeous sauce
• 1 tbsp olive oil: Just enough to get those mushrooms golden and fragrant
• 1 lb cremini or button mushrooms: They shrink down beautifully and develop such a meaty, savory depth
• 1 small yellow onion: Finely diced so it melts into the sauce instead of staying chunky
• 3 cloves garlic: Do not skimp here since garlic is the backbone of the whole flavor profile
• ½ cup sun-dried tomatoes: These pack such an intense punch of sweet-tart flavor that fresh tomatoes just cannot match
• 3 cups baby spinach: It wilts down to almost nothing but adds such a lovely fresh contrast
• 1 cup heavy cream: Creates that luxurious restaurant-style texture we all crave
• ½ cup vegetable broth: Thins the cream just enough so it coats rather than drowns the pasta
• ¾ cup freshly grated Parmesan: Pre-grated cheese will not melt the same way, so grab a wedge and grate it yourself
• 1 tsp dried Italian herbs: Dried oregano and basil work perfectly here since they bloom in the hot cream
• ½ tsp red pepper flakes: Just a whisper of heat that makes everything else pop
• Salt and black pepper: Taste as you go since the Parmesan and sun-dried tomatoes are already quite salty
• 2 tbsp fresh basil: Scatter this on top right before serving for that burst of fresh aroma

Instructions

Get your pasta going first:

Drop it into salted boiling water and cook until al dente, then drain but do not rinse that precious starch right down the drain

Sauté the mushrooms and onions:

Let them sizzle in olive oil until the mushrooms turn golden brown and the onions turn translucent, about 8 minutes

Build your flavor base:

Toss in the garlic and sun-dried tomatoes and cook just until you can smell the garlic becoming fragrant, maybe 2 minutes tops

Start the sauce:

Pour in the cream and broth, add your herbs and pepper flakes, and let everything come to a gentle bubble

Add the spinach:

Throw it in and watch it collapse into the sauce within a minute or two

Bring it all together:

Toss in your cooked pasta and stir until every piece is coated in that creamy goodness

Finish with cheese:

Stir in the Parmesan until melted, season to taste, then serve immediately with fresh basil on top

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This pasta became my secret weapon during a particularly stressful month at work. Something about stirring that creamy sauce and watching the spinach wilt felt almost therapeutic, and my coworkers started begging me to bring leftovers for lunch.

Making It Ahead

The sauce actually develops even more flavor after sitting in the fridge overnight. I always make extra sauce on purpose because the leftovers taste even better the next day when all those Italian herbs have had time to mingle.

Choosing Your Mushrooms

Cremini mushrooms have that slightly deeper, earthier flavor compared to white button mushrooms, but honestly either works beautifully here. Just do not slice them too thin or they will disappear completely into the sauce.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts right through the richness of the cream sauce. Keep the sides simple since this pasta is definitely the star of the show.

• Crusty bread is practically mandatory for mopping up any sauce left in the bowl
• A chilled glass of Pinot Grigio balances the richness perfectly
• Keep red pepper flakes on the table so guests can adjust the heat

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There is something so satisfying about a one-skillet meal that tastes like it came from a restaurant kitchen. This pasta has saved more weeknight dinners than I can count.

Recipe FAQs

→ What pasta types work best for this dish?

Penne or fettuccine hold the creamy sauce well and complement the mushroom and spinach flavors.

→ Can I use a plant-based cream substitute?

Yes, using vegan cream and cheese alternatives creates a delicious dairy-free version without losing creaminess.

→ How do I prevent the mushrooms from becoming soggy?

Sauté mushrooms over medium heat until browned to ensure they stay tender yet not waterlogged.

→ Is it possible to add protein to this pasta?

Grilled chicken or shrimp can be added for extra protein and balanced flavors.

→ How can I make this gluten-free?

Substitute regular pasta with certified gluten-free pasta varieties to keep it suitable for gluten-sensitive diets.

→ What wine pairs well with this dish?

A crisp white wine like Pinot Grigio complements the creaminess and the Italian herb notes.