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, 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 mushrooms and cook until browned. Transfer to a plate and repeat with the remaining oil and mushrooms.

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

Step 4: Pour in the white wine and scrape up any browned bits from the skillet. Let it simmer for 2-3 minutes until the wine has reduced.

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

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

Step 7: Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce is 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 parmesan cheese.

Tips & Variations

Cook the mushrooms in batches to get a nice golden-brown sear instead of steaming for deeper flavor.

Use freshly grated parmesan cheese from a block for a smooth, creamy sauce without graininess.

Swap regular cream for half-and-half for a lighter version, but expect a slightly thinner sauce.

Add grilled chicken or sautéed sausage for added protein if you want a heartier meal.

For extra freshness, finish with a squeeze of lemon juice or a sprinkle of fresh parsley before serving.

FAQs

Can I use other types of mushrooms?

Yes, feel free to use a mix like cremini, button, shiitake, or portobello to create complex flavors and textures.

Is this dish vegetarian?

This recipe is vegetarian if you use vegetable broth and omit any meat additions. The sauce is rich and flavorful without meat.

Dinner

Creamy Tuscan Mushroom Pasta Recipe

Introduction