Tuscan Mushroom Pasta
A creamy, hearty Tuscan Mushroom Pasta made with golden sautéed mushrooms, sun-dried tomatoes, spinach, and a rich garlic cream sauce. Ready in 30 minutes and completely vegetarian.
Equipment
- Large skillet
- Large pot
- Colander
Ingredients
- 300 g pasta (pappardelle, rigatoni, or fettuccine)
- 400 g cremini or mixed mushrooms, sliced
- 3 cloves garlic, minced
- 80 g sun-dried tomatoes in oil, roughly chopped
- 2 handfuls fresh spinach
- 240 ml heavy cream
- 60 ml pasta cooking water, reserved
- 40 g parmesan, grated
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp chili flakes optional
- salt and black pepper to taste
Instructions
- Boil pasta in a large pot of well-salted water according to package directions. Before draining, reserve 60ml (1/4 cup) of pasta cooking water, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer and cook undisturbed for 2 to 3 minutes until golden. Stir and cook another 2 minutes. Season with salt.
- Reduce heat to medium. Add garlic and cook for 60 seconds until fragrant. Stir in sun-dried tomatoes and Italian seasoning.
- Pour in the heavy cream and simmer gently for 3 to 4 minutes until slightly thickened.
- Add the spinach and stir until wilted, about 1 minute.
- Toss in the drained pasta with a splash of reserved pasta water. Mix well until the sauce coats every piece. Stir in parmesan, taste for seasoning, and serve immediately.
Notes
- Do not crowd mushrooms in the pan - cook in batches if needed for proper browning.
- Always reserve pasta water before draining; it helps the sauce cling to the pasta.
- For a dairy-free version, use full-fat coconut cream and nutritional yeast instead of parmesan.
- Leftovers keep in the fridge for up to 3 days. Reheat with a splash of water or milk.