Description
This Creamy Tuscan Mushroom Pasta is a rich and comforting one-pan meal featuring perfectly sautéed mushrooms simmered in a luscious cream sauce with sun-dried tomatoes, fresh herbs, and parmesan cheese. Tossed with al dente rigatoni or penne, it’s an easy Italian-inspired vegetarian dinner that comes together in about 30 minutes, ideal for a quick yet indulgent weeknight meal.
Ingredients
Scale
Pasta
- 8 oz short pasta (rigatoni, penne)
Mushroom and Sauce
- 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 0.5 tsp dried)
- 1 tsp fresh rosemary, chopped (or 0.5 tsp dried)
- 0.5 tsp dried oregano
- 2 cups fresh baby spinach (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta, reserving 1 cup of the pasta cooking water, and set aside.
- Sauté the Mushrooms: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the sliced mushrooms and a pinch of salt, cooking them until they are nicely browned and have released their moisture, about 4-5 minutes. Transfer the browned mushrooms to a plate. Repeat with the remaining olive oil, mushrooms, and salt to avoid steaming them and ensure a golden-brown sear.
- Sauté Shallots and Garlic: In the same skillet, reduce heat to medium and melt the butter. Add the finely diced shallot and cook until softened, about 2-3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
- Deglaze with Wine: Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until the wine has reduced slightly.
- Add Broth and Cream: Stir in the vegetable or chicken broth, heavy cream, fresh thyme, rosemary, and dried oregano. Allow the mixture to simmer gently for 3-4 minutes, blending the flavors.
- Add Cheese and Tomatoes: Lower the heat to low and whisk in the freshly grated parmesan cheese until the sauce is smooth and creamy. Stir in the chopped sun-dried tomatoes and the cooked mushrooms to combine.
- Add Spinach (Optional): If using, add the fresh baby spinach to the skillet and stir gently until the leaves are wilted.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss everything together to coat the pasta evenly with the creamy sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
- Season and Serve: Adjust salt and black pepper to taste. Serve the pasta hot, garnished with extra freshly grated parmesan cheese.
Notes
- Cook mushrooms in batches to ensure they brown properly and do not steam.
- Use freshly grated parmesan cheese for the creamiest sauce and best flavor.
- Have all ingredients prepped and ready as the sauce comes together quickly.
- For a vegetarian version, use vegetable broth; for non-vegetarian, chicken broth works well.
- The optional spinach can be omitted or substituted with kale or arugula.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Creamy Tuscan Mushroom Pasta, easy pasta, Italian vegetarian dinner, mushroom recipes, one pan meal, comfort food, 30 minute meals, tuscan pasta
