Description
A creamy Tuscan mushroom pasta skillet that evokes warmth and joy, transforming any meal into a shared experience.
Ingredients
- 8 ounces Pasta (any shape)
- 8 ounces Mushrooms (sliced)
- 1/2 cup Sun-Dried Tomatoes (oil-packed or rehydrated)
- 2 cups Spinach (fresh)
- 1 medium Onion (chopped)
- 3 cloves Garlic (minced)
- 1 cup Vegetable or Chicken Broth (ensure gluten-free if required)
- 1 cup Heavy Cream (or half-and-half)
- 1/2 cup Parmesan Cheese (grated)
- 1/4 teaspoon Red Pepper Flakes (optional)
Instructions
- Cook your pasta according to the package instructions. Drain and set aside, reserving about 1/2 cup of the pasta water for later.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 2-3 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 5 minutes or until the mushrooms are tender.
- Stir in the sun-dried tomatoes, spinach, and red pepper flakes (if using). Cook until the spinach wilts, about 2 minutes.
- Pour in the vegetable or chicken broth, followed by the heavy cream. Bring to a simmer, whisking to combine.
- Gradually add the grated Parmesan cheese, stirring until it melts and the sauce thickens. Season with salt and pepper to taste.
- Incorporate the cooked pasta, adding reserved pasta water as needed to reach your desired consistency.
- Serve immediately, garnished with extra Parmesan and a sprinkle of red pepper flakes.
Notes
For extra flavor, consider adding herbs such as basil or oregano. Pair with fresh garlic bread to soak up the creamy sauce.
