Ingredients

8 oz short pasta (rigatoni, penne)

1 lb assorted mushrooms, sliced

2 tbsp olive oil, divided

1 tsp salt, divided

0.5 tsp black pepper

3 tbsp unsalted butter

1 large shallot, finely diced

4-5 cloves garlic, minced

0.5 cup dry white wine (like Sauvignon Blanc)

1 cup vegetable or chicken broth

1 cup heavy cream

0.5 cup parmesan cheese, freshly grated, plus more for serving

0.33 cup sun-dried tomatoes (oil-packed), chopped

1 tsp fresh thyme leaves (or ½ tsp dried)

1 tsp fresh rosemary, chopped (or ½ tsp dried)

0.5 tsp dried oregano

2 cups fresh baby spinach (optional)

Instructions

Step 1: Cook the pasta in salted boiling water until al dente. Drain the pasta, reserving 1 cup of the pasta water for later use.

Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the sliced mushrooms and cook until browned. Transfer them to a plate. Repeat with the remaining 1 tablespoon of oil and the rest of the mushrooms.

Step 3: In the same skillet over medium heat, melt the butter. Add the diced shallot and cook until soft, about 2-3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

Step 4: Pour in the white wine, scraping up any browned bits from the skillet. Simmer for 2-3 minutes until the wine has reduced slightly.

Step 5: Add the broth, heavy cream, fresh thyme, rosemary, and oregano. Let the sauce simmer gently for 3-4 minutes to blend the flavors.

Step 6: Reduce the heat to low, then whisk in the grated parmesan cheese until the sauce is smooth. Stir in the chopped sun-dried tomatoes and the cooked mushrooms. If using, add the baby spinach and stir until just wilted.

Step 7: Add the cooked pasta to the skillet and toss to coat evenly with the sauce. If the sauce seems too thick, add some of the reserved pasta water a little at a time until you reach your desired consistency. Season with the remaining salt and black pepper to taste.

Step 8: Serve the pasta hot with extra freshly grated parmesan cheese on top.

Tips & Variations

Cook the mushrooms in batches to ensure they brown properly instead of steaming, which enhances their flavor.

Use freshly grated parmesan cheese from a block for the best texture and smooth sauce.

Swap the dry white wine for extra broth if you prefer to omit alcohol.

Add cooked chicken or sausage for a non-vegetarian version.

For a lighter option, substitute half-and-half for heavy cream, though the sauce will be less rich.

FAQs

Can I use other types of pasta for this recipe?

Yes, any short pasta like penne, rigatoni, or fusilli works well because they hold the creamy sauce nicely.

What can I substitute for sun-dried tomatoes?

If you don’t have sun-dried tomatoes, you can use roasted red peppers or omit them altogether. They add a sweet, tangy flavor but the dish will still be delicious without.