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One-Pan Creamy Tuscan Mushroom Pasta

A vegetarian one-pan pasta with deeply browned cremini mushrooms, sun-dried tomatoes, and wilted spinach in a velvety Parmesan cream sauce ready in just 30 minutes.
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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-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta penne, fettuccine, or linguine; reserve 1/2 cup pasta water before draining
  • 1 lb baby bella (cremini) mushrooms sliced; wiped clean with a damp paper towel, not rinsed
  • 2 cups fresh baby spinach
  • 0.33 cup oil-packed sun-dried tomatoes thinly sliced; reserve the jar oil for cooking
  • 1 small yellow onion diced
  • 4 cloves garlic minced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil from the sun-dried tomato jar recommended
  • 1 cup heavy cream
  • 0.5 cup vegetable broth or dry white wine
  • 0.5 cup Parmesan cheese freshly grated from a block
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes optional
  • salt and black pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • large skillet
  • Large pot for pasta
  • wooden spoon or spatula

Method
 

  1. Cook the pasta in generously salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.
  2. Heat the butter and sun-dried tomato jar oil in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer and cook for 5 to 7 minutes, stirring only two or three times, until deeply browned.
  3. Add the diced onion and sauté for 3 minutes until translucent. Stir in the garlic and sliced sun-dried tomatoes and cook for 1 minute until fragrant.
  4. Pour in the vegetable broth or white wine. Scrape the bottom of the pan to dissolve the fond. Simmer and reduce by half, about 2 minutes.
  5. Reduce heat to medium-low. Add the heavy cream, Italian seasoning, red pepper flakes, salt, and pepper. Simmer for 2 to 3 minutes until the sauce begins to thicken.
  6. Stir in the baby spinach and cook for 1 to 2 minutes until just wilted.
  7. Add the drained pasta and freshly grated Parmesan. Toss until thoroughly coated. Add reserved pasta water a tablespoon at a time if the sauce is too thick.
  8. Remove from heat. Garnish with fresh parsley and extra Parmesan and serve immediately.

Notes

Mushroom Tip: Never rinse mushrooms under water. Wipe clean with a damp paper towel. Wet mushrooms steam instead of brown. Sun-Dried Tomato Oil: Use the oil from the jar as the cooking fat for a built-in flavor base. Broken Sauce Fix: Reduce heat to low, add a splash of pasta water, and whisk gently to re-emulsify. Vegan Version: Replace heavy cream with full-fat coconut cream and Parmesan with 1/4 cup nutritional yeast. Swap butter for olive oil. Mushroom Varieties: Oyster or shiitake mushrooms work as substitutes for a more complex, textured result. Storage: Refrigerate for up to 3 days. Add a tablespoon of milk or water before reheating to restore the sauce consistency. Does not freeze well.