Description
Creamy Tuscan Mushroom Pasta is a comforting and flavorful vegetarian dish featuring al dente short pasta tossed in a rich, creamy sauce loaded with sautéed mushrooms, sun-dried tomatoes, fresh herbs, and parmesan cheese. This easy-to-make skillet meal brings the rustic flavors of Tuscany to your dinner table in under 30 minutes, perfect for weeknights or when you crave a satisfying, hearty pasta recipe.
Ingredients
Scale
Pasta
- 8 oz short pasta (rigatoni, penne)
Mushrooms and 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 and Fats
- 2 tbsp olive oil, divided
- 3 tbsp unsalted butter
- 0.5 cup dry white wine (like Sauvignon Blanc)
- 1 cup vegetable or chicken broth
- 1 cup heavy cream
Cheese and Herbs
- 0.5 cup parmesan cheese, freshly grated, plus more for serving
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 tsp fresh rosemary, chopped (or ½ tsp dried)
- 0.5 tsp dried oregano
Seasonings
- 1 tsp salt, divided
- 0.5 tsp black pepper
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the short pasta and cook until al dente according to package instructions. Drain the pasta, reserving 1 cup of the pasta cooking water for later use.
- Sauté the mushrooms: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the sliced mushrooms and cook until they are nicely browned, about 4-5 minutes. Transfer the mushrooms to a plate. Repeat the process with the remaining olive oil and mushrooms to ensure a proper golden sear without steaming.
- Prepare the aromatics: In the same skillet over medium heat, melt the butter. Add the finely diced shallot and cook until softened and translucent, about 2-3 minutes. Then add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Deglaze and simmer the sauce: Pour in the white wine and use a wooden spoon to scrape up any browned bits from the skillet. Let the wine simmer for 2-3 minutes until reduced by half. Add the vegetable or chicken broth, heavy cream, fresh thyme, rosemary, and dried oregano. Stir and simmer gently for 3-4 minutes, allowing the flavors to meld.
- Finish the sauce: Reduce the heat to low and whisk in the freshly grated parmesan cheese until smooth. Stir in the sun-dried tomatoes and the browned mushrooms. If using, add the fresh baby spinach and cook, stirring, until the spinach wilts.
- Combine pasta and sauce: Add the cooked pasta to the skillet and toss gently to coat in the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached. Taste and season with additional salt and black pepper as needed.
- Serve: Serve the creamy Tuscan mushroom pasta hot, garnished with extra freshly grated parmesan cheese if desired.
Notes
- For maximum flavor, cook the mushrooms in batches to get a proper golden-brown sear instead of steaming them.
- Use freshly grated parmesan cheese from a block for a smooth, non-grainy sauce.
- Have all ingredients prepared before starting, as the sauce comes together quickly.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Creamy Tuscan Pasta, Mushroom Pasta, Vegetarian Pasta, Italian Pasta Recipe, Easy Dinner, One Pan Meal, Comfort Food
