Save A rich, velvety pasta dish featuring sautéed mushrooms and tangy sun-dried tomatoes in a luscious cream sauce, all tossed with penne for a comforting one-skillet meal.
This recipe quickly became my go-to for a cozy weeknight dinner. The blend of sun-dried tomatoes and mushrooms in the creamy sauce is simply irresistible.
Ingredients
- Pasta: 340 g (12 oz) penne pasta
- Vegetables: 2 tbsp olive oil, 250 g (9 oz) cremini or button mushrooms sliced, 100 g (3.5 oz) sun-dried tomatoes in oil drained and sliced, 3 cloves garlic minced, 1 small yellow onion finely chopped, 60 g (2 cups) fresh baby spinach
- Sauce: 240 ml (1 cup) heavy cream, 120 ml (½ cup) vegetable broth, 60 g (½ cup) grated Parmesan cheese, 1 tsp dried Italian herbs (basil, oregano, thyme), Salt and pepper to taste, Pinch of red pepper flakes (optional)
- Garnish: Fresh basil leaves torn, Additional grated Parmesan
Instructions
- Step 1:
- Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 120 ml (½ cup) of cooking water then drain and set aside.
- Step 2:
- While the pasta cooks heat olive oil in a large skillet over medium-high heat. Add mushrooms and sauté for 5 minutes until golden and softened.
- Step 3:
- Add onion and cook for 2 minutes then stir in garlic and sauté for another 30 seconds until fragrant.
- Step 4:
- Add sun-dried tomatoes and cook for 2 minutes more stirring occasionally.
- Step 5:
- Lower the heat to medium. Pour in heavy cream and vegetable broth stirring to combine. Add Italian herbs salt pepper and red pepper flakes if using. Simmer for 23 minutes until slightly thickened.
- Step 6:
- Stir in the Parmesan cheese until melted and creamy.
- Step 7:
- Add the cooked penne and spinach to the skillet. Toss well to coat adding reserved pasta water a little at a time if needed to loosen the sauce.
- Step 8:
- Remove from heat. Garnish with fresh basil and extra Parmesan before serving.
Save Preparing this dish has always brought my family together around the dinner table for a cozy and satisfying meal.
Notes
Substitute gluten-free pasta for a gluten-free version. Add grilled chicken or shrimp for a non-vegetarian option. Swap spinach for arugula or kale if desired. Pair with a crisp Pinot Grigio or Sauvignon Blanc.
Required Tools
Large pot, Large skillet, Colander, Wooden spoon or spatula, Chefs knife and cutting board
Allergen Information
Contains dairy (cream Parmesan) and gluten (pasta). For gluten-free or dairy-free needs use appropriate substitutes and check product labels.
Save Enjoy this creamy skillet meal any night of the week for a delicious and easy dinner that everyone will love.
Recipe FAQ
- → Can I use gluten-free pasta in this dish?
Yes, gluten-free pasta works well as a substitute without altering the creamy texture or flavor balance.
- → What mushrooms are best for this dish?
Cremini or button mushrooms are ideal due to their texture and flavor, but other varieties like shiitake can also be used.
- → How can I make the sauce thicker if needed?
Simmer the sauce slightly longer after adding cream and broth, or add reserved pasta water gradually to adjust consistency.
- → Can fresh herbs be used instead of dried Italian herbs?
Yes, fresh basil, oregano, and thyme can be added toward the end of cooking for a brighter herbal note.
- → Is there a way to add protein to this meal?
Grilled chicken or shrimp can be incorporated for extra protein, enhancing heartiness without overpowering the dish.