Description
Creamy Tuscan Mushroom Pasta is a rich and flavorful dish featuring al dente rigatoni or penne tossed in a luscious sauce made with sautéed assorted mushrooms, sun-dried tomatoes, fresh herbs, and a creamy parmesan blend. This comforting pasta recipe combines the earthiness of mushrooms with the aromatic notes of garlic, shallots, and thyme, finished off with vibrant spinach for a pop of color and nutrition. Ideal for a satisfying weeknight dinner or a special occasion meal.
Ingredients
Scale
Pasta
- 8 oz short pasta (rigatoni or penne)
- 1 tsp salt (for pasta water)
Mushrooms and Sauce
- 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 (Sauvignon Blanc recommended)
- 1 cup vegetable or chicken broth
- 1 cup heavy cream
- 0.5 cup freshly grated parmesan cheese, 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: Bring a large pot of salted water to a boil and cook the short pasta until al dente according to package instructions, usually about 9-11 minutes. Drain the pasta, reserving 1 cup of the pasta cooking water for later use.
- Sear Mushrooms: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half the sliced mushrooms along with ½ teaspoon salt and cook until they are golden brown and browned on all sides, about 5-7 minutes. Transfer cooked mushrooms to a plate and repeat the process with the remaining olive oil and mushrooms.
- Sauté Aromatics: Reduce heat to medium and melt the unsalted butter in the same skillet. Add the finely diced shallot and cook until it becomes soft and translucent, about 2-3 minutes. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
- Deglaze and Simmer: Pour in the dry white wine, scraping the bottom of the skillet to loosen any browned bits for added flavor. Let the wine simmer and reduce for 2-3 minutes. Then add the vegetable or chicken broth, heavy cream, fresh thyme, rosemary, and dried oregano. Allow the mixture to simmer gently for 3-4 minutes so the flavors meld.
- Add Cheese and Tomatoes: Reduce heat to low and whisk in the freshly grated parmesan cheese until the sauce is smooth and creamy. Stir in the chopped sun-dried tomatoes and cooked mushrooms. If using spinach, add it now and stir until it wilts, about 1-2 minutes.
- Toss Pasta and Serve: Add the cooked pasta to the skillet and gently toss to coat with the creamy mushroom sauce. If the sauce is too thick, add reserved pasta water a little at a time to loosen it to desired consistency. Season to taste with additional salt and pepper if needed. Serve hot with extra parmesan cheese sprinkled on top.
Notes
- Cook mushrooms in batches to ensure a golden-brown sear and avoid steaming them.
- Use freshly grated parmesan cheese from a block to achieve a smooth, non-grainy sauce texture.
- Have all ingredients prepped and ready before starting as the sauce comes together quickly.
- Sun-dried tomatoes add a tangy sweetness that balances the richness of the cream.
- Spinach is optional but adds a fresh green element and nutrients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Creamy Tuscan Mushroom Pasta, mushroom pasta recipe, Italian pasta, vegetarian pasta, creamy pasta sauce, sun-dried tomatoes, parmesan pasta
