Creamy Tuscan Mushroom Pasta Made in One Skillet
A one-pan creamy Tuscan pasta skillet featuring sautéed mushrooms, sun-dried tomatoes, and spinach in a rich garlic-Parmesan cream sauce. Comforting, meatless, and ready in 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
10 oz sliced mushrooms (cremini or baby bella)
1 tbsp olive oil
1 tbsp butter
1 small onion, diced
3 cloves garlic, minced
1/3 cup sun-dried tomatoes, chopped
1 tsp Italian seasoning
Pinch red pepper flakes (optional)
2 1/2 cups vegetable broth
8 oz short pasta (penne, fusilli, etc.)
3/4 cup heavy cream
2 cups baby spinach
1/2 cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh basil or parsley, for garnish (optional)
Instructions
- Heat oil and butter in skillet over medium-high. Add mushrooms and cook 5–7 minutes until browned.
- Stir in onion and garlic. Sauté 2–3 minutes.
- Add sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook 1 minute.
- Pour in broth and pasta. Bring to boil, then reduce to simmer. Cover and cook 10–12 minutes, stirring occasionally.
- Stir in cream and spinach. Simmer 2–3 minutes.
- Add Parmesan, season to taste. Let rest 1–2 minutes before serving.
- Garnish with herbs and serve hot.
Notes
Use half-and-half for a lighter version. Add grilled chicken or shrimp for extra protein. Reheats well with a splash of broth.