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 this process with the remaining oil and mushrooms to ensure a golden sear.

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

Step 4: Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until reduced slightly.

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

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

Step 7: Add the cooked pasta to the skillet and toss to coat it thoroughly in the sauce. If the sauce seems too thick, add reserved pasta water a little at a time until desired consistency is reached. Season with salt and pepper to taste.

Step 8: Serve immediately, topped with extra freshly grated parmesan cheese.

Tips & Variations

For maximum flavor, cook the mushrooms in batches to achieve a proper golden-brown sear instead of steaming them.

Use freshly grated parmesan from a block to ensure a smooth, creamy sauce without graininess.

Try adding grilled chicken or crispy bacon for extra protein.

Substitute spinach with kale or arugula for a different leafy green twist.

FAQs

Can I use a different type of pasta?

Yes, short pasta like rigatoni or penne works best to hold the creamy sauce, but you can use fettuccine, farfalle, or even spaghetti if preferred.

Is it possible to make this dish vegan?

To make a vegan version, substitute the butter with a plant-based alternative, use coconut or cashew cream instead of heavy cream, and replace parmesan with nutritional yeast or a vegan cheese alternative.

Dinner

Creamy Tuscan Mushroom Pasta Recipe

Introduction