Description
Creamy Tuscan Mushroom Pasta is a rich and comforting dish featuring al dente short pasta tossed in a luscious sauce made with sautéed assorted mushrooms, sun-dried tomatoes, garlic, fresh herbs, and freshly grated parmesan cheese. This flavorful recipe balances creamy textures with aromatic herbs and the brightness of white wine, making it a perfect vegetarian indulgence for any occasion.
Ingredients
Scale
Pasta
- 8 oz short pasta (rigatoni, penne)
Mushrooms & Vegetables
- 1 lb assorted mushrooms, sliced
- 1 large shallot, finely diced
- 4–5 cloves garlic, minced
- 0.33 cup sun-dried tomatoes (oil-packed), chopped
- 2 cups fresh baby spinach (optional)
Liquids & Dairy
- 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
Oils & Fats
- 2 tbsp olive oil, divided
- 3 tbsp unsalted butter
Herbs & Spices
- 1 tsp salt, divided
- 0.5 tsp black pepper
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 tsp fresh rosemary, chopped (or ½ tsp dried)
- 0.5 tsp dried oregano
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the short pasta until it is al dente, usually around 9-11 minutes. Drain the pasta, reserving 1 cup of the pasta cooking water, and set aside.
- Sear Mushrooms: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the sliced mushrooms and sauté until they develop a golden-brown sear, about 4-5 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon of olive oil and mushrooms, cooking until browned.
- Sauté Aromatics: Reduce heat to medium. In the same skillet, melt 3 tablespoons of unsalted butter. Add the finely diced shallot and cook until softened and translucent, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant, stirring constantly to prevent burning.
- Deglaze with Wine: Pour in 0.5 cup of dry white wine, scraping up any browned bits from the pan with a wooden spoon. Let the wine simmer for 2-3 minutes until it reduces slightly and most of the alcohol evaporates.
- Add Broth and Cream: Stir in 1 cup of vegetable or chicken broth, 1 cup of heavy cream, fresh thyme, rosemary, and dried oregano. Allow the sauce to simmer gently for 3-4 minutes to meld the flavors and slightly thicken.
- Incorporate Cheese and Mushrooms: Lower the heat to low and whisk in 0.5 cup freshly grated parmesan cheese until the sauce is smooth. Stir in the chopped sun-dried tomatoes and the browned mushrooms. If using, add 2 cups of fresh baby spinach and stir until the spinach wilts, about 1-2 minutes.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Toss to coat evenly, adding reserved pasta water a little at a time if the sauce is too thick or needs loosening. Adjust seasoning with remaining salt and black pepper to taste.
- Serve: Plate the pasta and serve immediately, topped with extra freshly grated parmesan cheese as desired for an extra creamy and flavorful finish.
Notes
- Cook the mushrooms in batches to ensure they get a proper golden-brown sear instead of steaming, which enhances their umami flavor.
- Use freshly grated parmesan cheese from a block for the smoothest, non-grainy sauce texture.
- Prepare and measure all ingredients before starting as the sauce comes together quickly and requires prompt addition of ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Tuscan mushroom pasta, creamy mushroom pasta, vegetarian pasta, Italian pasta recipe, sun-dried tomato pasta
