Description
Whip Up a Creamy Tuscan Mushroom Pasta Skillet in 30 Minutes! This delightful dish combines the earthy flavors of sautéed mushrooms and sun-dried tomatoes with a rich, creamy sauce, all tossed with your choice of pasta. Perfect for busy weeknights or cozy gatherings, this one-pan wonder promises minimal cleanup and maximum flavor. You can easily customize it by adding your favorite vegetables or proteins, making it versatile for any palate. In just 30 minutes, you’ll serve up an impressive meal that will have everyone asking for seconds. Get ready to elevate your dinner game!
Ingredients
Scale
- 12 ounces pasta (penne, rigatoni, or fettuccine)
- 2 tablespoons olive oil
- 1 pound sliced mushrooms
- 1 small onion, diced
- 4 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ cup chopped sun-dried tomatoes
- ½ cup vegetable or chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups baby spinach
Instructions
- Cook pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
- In a large skillet over medium-high heat, heat olive oil and sauté sliced mushrooms for about 6 to 8 minutes until browned.
- Add diced onion; cook for another 2 to 3 minutes until softened. Stir in minced garlic, salt, pepper, and Italian seasoning; cook for an additional 30 seconds.
- Mix in sun-dried tomatoes and broth; simmer for about 2 minutes. Reduce heat and stir in heavy cream; let it simmer until slightly thickened (2 to 3 minutes).
- Add Parmesan cheese and spinach; stir until cheese melts and spinach wilts. Toss in the cooked pasta with reserved water as needed to coat evenly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 465
- Sugar: 4g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg