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One-Pan Creamy Tuscan Mushroom Pasta Skillet

Close-up of creamy Tuscan Mushroom Pasta Skillet featuring penne, mushrooms, spinach, and sun-dried tomatoes in a stainless steel pan.
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Make this rich, flavorful Tuscan pasta dish entirely in one skillet. It features mushrooms, spinach, and sun-dried tomatoes in a creamy garlic sauce.

Ingredients

Scale
  • 12 oz pasta (penne or rotini)
  • 1 tablespoon olive oil
  • 1 pound mixed mushrooms, sliced
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach

Instructions

  1. Heat the olive oil in a large, deep skillet over medium-high heat. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 6 to 8 minutes.
  2. Add the minced garlic, chopped sun-dried tomatoes, Italian seasoning, salt, and pepper to the skillet. Cook for 1 minute until the garlic is fragrant.
  3. Pour in the vegetable broth and bring the mixture to a simmer. Add the dry pasta directly to the skillet.
  4. Reduce the heat to medium-low, cover the skillet, and cook for 12 to 15 minutes, stirring occasionally, until the pasta is cooked through and most of the liquid is absorbed.
  5. Stir in the heavy cream and Parmesan cheese until the sauce thickens slightly.
  6. Add the fresh spinach and stir until it wilts completely, about 1 minute.
  7. Remove from heat and serve immediately from the skillet.

Notes

  • For a tangier flavor, add 1 tablespoon of balsamic vinegar with the broth.
  • If you prefer a lighter sauce, substitute half-and-half for the heavy cream.
  • Use cremini or button mushrooms, or a mix of both, for the best texture.

Nutrition

Find it online: https://savorsensations.com/tuscan-mushroom-pasta-skillet/