Description
Creamy Tuscan Mushroom Pasta is a rich and flavorful dish featuring perfectly cooked short pasta tossed in a luxurious, creamy sauce loaded with sautéed assorted mushrooms, sun-dried tomatoes, fresh herbs, and parmesan cheese. This comforting, easy-to-make pasta combines the earthy flavors of mushrooms with the freshness of spinach and the subtle acidity of white wine, making it a perfect dinner option that delights the senses.
Ingredients
Scale
Pasta
- 8 oz short pasta (rigatoni, penne)
Mushrooms and Aromatics
- 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
Liquids and Dairy
- 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
Herbs and Vegetables
- 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 the pasta: Bring a large pot of salted water to a boil and add the short pasta. Cook until al dente according to package instructions. Drain the pasta, reserving 1 cup of the pasta cooking water, and set aside.
- Sauté the mushrooms in batches: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half the sliced mushrooms, sprinkle with half the salt and some black pepper, and cook until golden brown and browned, about 4-5 minutes. Remove and transfer to a plate. Repeat this process with the remaining tablespoon of olive oil and the rest of the mushrooms to avoid steaming and ensure a nice sear.
- Cook the aromatics: In the same skillet over medium heat, melt the butter. Add the finely diced shallot and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant, stirring constantly to prevent burning.
- Deglaze and simmer: Pour in the dry white wine, scraping the bottom of the skillet to loosen browned bits. Let it simmer for 2-3 minutes until the wine reduces slightly. Then add the vegetable or chicken broth, heavy cream, thyme leaves, chopped rosemary, and dried oregano. Stir well and simmer for another 3-4 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Add cheese and mix-ins: Reduce the 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 the sautéed mushrooms. If using, add the fresh baby spinach and stir until just wilted, about 1-2 minutes.
- Toss pasta with sauce: Add the cooked pasta to the skillet and gently toss to coat the pasta evenly with the sauce. If the sauce is too thick, add some of the reserved pasta water a little at a time until the desired consistency is reached. Adjust seasoning with additional salt and pepper to taste.
- Serve: Serve the creamy Tuscan mushroom pasta hot with extra freshly grated parmesan cheese on top for garnish and added flavor.
Notes
- Cook the mushrooms in batches to achieve a golden-brown sear rather than steaming for optimal flavor and texture.
- Use freshly grated parmesan cheese from a block for a smooth, rich, and non-grainy sauce texture.
- Prepare all ingredients before starting the sauce, as the cooking process moves quickly.
- To make this dish vegetarian, ensure vegetable broth is used instead of chicken broth.
- This dish pairs well with a fresh green salad and crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Tuscan mushroom pasta, creamy mushroom pasta, vegetarian pasta recipe, easy pasta dinner, Italian pasta dish, sun-dried tomatoes pasta, rigatoni with mushrooms
