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Creamy Tuscan mushroom pasta skillet served in a bowl, garnished with parsley

Creamy Tuscan Mushroom Pasta Skillet

A comforting and creamy pasta dish packed with mushrooms, spinach, and sun-dried tomatoes, perfect for a cozy dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 ounces Pasta (any shape) Avoid bowtie pasta for this recipe.
  • 8 ounces Mushrooms (sliced) Use any mushrooms; feel free to mix it up.
  • 1/2 cup Sun-Dried Tomatoes (oil-packed or rehydrated) Check for non-pork oils.
  • 2 cups Spinach (fresh) Use fresh spinach for best results.
  • 1 medium Onion (chopped) Prepare for potential tears unless using tear-absorbing goggles.
  • 3 cloves Garlic (minced) Essential for flavor.
  • 1 cup Vegetable or Chicken Broth Use gluten-free if necessary.
  • 1 cup Heavy Cream Half-and-half can be used, but avoid skim milk.
  • 1/2 cup Parmesan Cheese (grated) Cheese adds richness.
  • 1/4 teaspoon Red Pepper Flakes Optional for a kick.

Method
 

Cooking the Pasta
  1. Cook the pasta in a large pot of salted water until al dente, then drain and set aside, keeping the pot nearby.
Sautéing the Ingredients
  1. In a skillet, heat a drizzle of olive oil over medium heat.
  2. Add the chopped onion and sauté until translucent.
  3. Stir in the minced garlic and cook for an additional minute.
  4. Add the sliced mushrooms and let them caramelize.
  5. Stir in the sun-dried tomatoes and fresh spinach.
  6. Pour in the vegetable or chicken broth and heavy cream.
  7. Add the cooked pasta back into the skillet, and toss everything together.
  8. Finally, stir in the grated Parmesan cheese and add red pepper flakes if using.

Notes

Leftover pasta can be stored in Tupperware in the fridge. To make it vegan, substitute heavy cream with coconut milk and use nutritional yeast instead of cheese.