Creamy Tuscan Mushroom Pasta
This Creamy Tuscan Mushroom Pasta is an elegant yet easy one-pan dinner! Savory mushrooms, sun-dried tomatoes, and herbs in a luxurious white wine cream sauce. It's a rich, satisfying vegetarian meal ready in 30 minutes. For more one-pan wonders, try our Garlic Chicken Gnocchi Skillet or our Creamy Chicken and Rice Skillet.
Servings: 4 servings
Calories: 590kcal
Equipment
- Large Deep Skillet or Dutch Oven
- Tongs For easily tossing the pasta.
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
- Cook pasta in salted boiling water until al dente. Drain, reserving 1 cup pasta water.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Cook half the mushrooms until browned. Transfer to plate. Repeat with remaining oil and mushrooms.
- In same skillet over medium heat, melt butter. Add shallot and cook until soft. Add garlic and cook for 30 seconds until fragrant.
- Pour in wine, scrape up browned bits, and simmer 2-3 mins until reduced. Add broth, cream, thyme, rosemary, and oregano. Simmer 3-4 mins.
- Reduce heat to low. Whisk in parmesan until smooth. Stir in sun-dried tomatoes and cooked mushrooms. Add spinach if using and stir until wilted.
- Add cooked pasta to skillet. Toss to coat, adding reserved pasta water if sauce is too thick. Season to taste. Serve with extra parmesan.
Notes
Pro Tips: For maximum flavor, cook the mushrooms in batches to get a proper golden-brown sear instead of steaming them. Always use freshly grated parmesan cheese from a block for a smooth, non-grainy sauce. Have all ingredients prepped before starting, as the sauce comes together quickly.