Creamy Tuscan Mushroom Pasta Skillet
Make this satisfying, one-pot creamy Tuscan mushroom pasta skillet for a quick weeknight dinner. It features rich garlic cream sauce, spinach, and sun-dried tomatoes.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian Inspired
- Diet: Vegetarian
Ingredients
Scale
- 12 ounces pasta (penne or rotini)
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cups fresh spinach
Instructions
- Cook the pasta according to package directions until al dente. Drain the pasta, reserving about 1 cup of the starchy cooking water. Set the cooked pasta aside.
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the sliced mushrooms and cook for 5 to 7 minutes until they release their moisture and brown slightly.
- Add the minced garlic, chopped sun-dried tomatoes, Italian seasoning, salt, and pepper to the skillet. Cook for 1 minute until the garlic is fragrant.
- Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 2 minutes, scraping up any browned bits from the bottom of the pan.
- Reduce the heat to medium-low. Stir in the heavy cream and bring the sauce back to a gentle simmer. Do not boil rapidly.
- Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Add the fresh spinach to the skillet. Stir until the spinach wilts completely, which takes about 1 to 2 minutes.
- Add the cooked and drained pasta to the skillet. Toss everything together to coat the pasta evenly in the creamy sauce. If the sauce seems too thick, add a splash or two of the reserved pasta water until you reach your desired consistency.
- Serve immediately for a delicious one pot creamy pasta experience.
Notes
- For a richer flavor, use chicken broth instead of vegetable broth.
- You can substitute fresh basil for the Italian seasoning if you prefer a brighter flavor.
- If you do not have heavy cream, you can use half-and-half, but the sauce will be slightly thinner.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5
- Sodium: 550
- Fat: 38
- Saturated Fat: 21
- Unsaturated Fat: 17
- Trans Fat: 1
- Carbohydrates: 58
- Fiber: 4
- Protein: 22
- Cholesterol: 105