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

Step 1: Cook pasta in salted boiling water until al dente. Drain, reserving 1 cup of the pasta water.

Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook half the mushrooms until browned. Transfer to a plate and repeat with remaining oil and mushrooms.

Step 3: In the same skillet over medium heat, melt butter. Add the diced shallot and cook until soft, about 2-3 minutes. Add minced garlic and cook for 30 seconds until fragrant.

Step 4: Pour in the white wine, scraping up any browned bits from the skillet. Simmer for 2-3 minutes until reduced slightly.

Step 5: Add broth, heavy cream, thyme, rosemary, and oregano. Simmer for 3-4 minutes to blend the flavors.

Step 6: Reduce heat to low and whisk in freshly grated Parmesan cheese until the sauce is smooth. Stir in sun-dried tomatoes and the cooked mushrooms. If using, add spinach and cook until wilted.

Step 7: Add the cooked pasta to the skillet and toss to coat evenly with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Season with salt and pepper to taste.

Step 8: Serve immediately with extra Parmesan cheese sprinkled on top.

Tips & Variations

Cook mushrooms in batches to achieve a golden-brown sear instead of steaming them for deeper flavor.

Use freshly grated Parmesan cheese from a block to ensure a smooth, creamy sauce without graininess.

Try substituting fresh kale or arugula for spinach if you prefer a different leafy green.

For a vegan version, swap butter and cream with plant-based alternatives and use nutritional yeast instead of Parmesan.

FAQs

Can I use other types of pasta for this recipe?

Yes, any short pasta like penne, rigatoni, or farfalle works well because they hold the creamy sauce nicely.

What if I don’t have white wine?

You can substitute with an equal amount of broth or add a splash of white wine vinegar diluted with water to mimic the acidity and depth that wine provides.