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Creamy Tuscan Mushroom Pasta Skillet

Creamy Tuscan mushroom pasta skillet with spinach and sun-dried tomatoes in a large pan
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A rich and flavorful one-pan meal with tender pasta, earthy mushrooms, sun-dried tomatoes, and fresh spinach in a luxurious Parmesan cream sauce.

Ingredients

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  • 1 tablespoon olive oil
  • 1 lb cremini mushrooms, sliced
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1/2 cup dry white wine or vegetable broth
  • 3 cups chicken or vegetable broth
  • 1 lb (16 oz) short pasta such as penne, rigatoni, or fusilli
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, freshly grated
  • 2 cups fresh spinach
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add sliced mushrooms in a single layer and cook, stirring occasionally, until browned and liquid has evaporated, about 5-7 minutes. Cook in batches if needed to avoid steaming.
  2. Add chopped onion and cook until softened and translucent, about 3-4 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
  3. Add chopped sun-dried tomatoes and stir for 1 minute. Pour in white wine or broth and scrape up any browned bits from the bottom of the pan.
  4. Add broth, uncooked pasta, Italian seasoning, salt, and pepper. Stir to combine and bring to a simmer. Reduce heat to medium-low, cover, and cook for 10-15 minutes, stirring every few minutes, until pasta is al dente. Add a splash of extra broth if the pan looks dry before pasta finishes cooking.
  5. Stir in heavy cream and freshly grated Parmesan until the sauce is smooth and creamy.
  6. Add fresh spinach and stir for 1-2 minutes until fully wilted.
  7. Remove from heat, fold in fresh parsley, and adjust seasoning with salt and pepper. Serve immediately.

Notes

  • If the sauce thickens too much, stir in a splash of extra broth or cream to reach your desired consistency.
  • Always use freshly grated Parmesan for the smoothest sauce. Pre-shredded varieties contain anti-caking agents that can cause graininess.
  • Do not crowd the mushrooms – cook in batches if needed so they brown properly instead of steaming.
  • Half-and-half can substitute for heavy cream but will produce a thinner sauce. Freezing is not recommended as the cream sauce may separate.

Nutrition

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