Creamy Tuscan Mushroom Pasta Recipe

Introduction

This Creamy Tuscan Mushroom Pasta is a comforting and flavorful dish perfect for weeknight dinners or special occasions. Loaded with sautéed mushrooms, sun-dried tomatoes, and a rich parmesan cream sauce, it pairs beautifully with any short pasta like rigatoni or penne.

Ingredients

• 8 oz short pasta (rigatoni, penne)
• 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 (like Sauvignon Blanc)
• 1 cup vegetable or chicken broth
• 1 cup heavy cream
• 0.5 cup parmesan cheese, freshly grated, 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

1. Step 1: Cook pasta in salted boiling water until al dente. Drain, reserving 1 cup of the pasta water.
2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook half of the mushrooms until browned, about 4-5 minutes. Transfer to a plate and repeat with remaining oil and mushrooms.
3. Step 3: In the same skillet over medium heat, melt the butter. Add the shallot and cook until soft, about 2-3 minutes. Stir in garlic and cook for 30 seconds until fragrant.
4. Step 4: Pour in the white wine, scraping up browned bits from the pan. Let it simmer for 2-3 minutes until slightly reduced.
5. Step 5: Add broth, heavy cream, thyme, rosemary, and oregano. Simmer the sauce gently for 3-4 minutes, stirring occasionally.
6. Step 6: Reduce heat to low and whisk in the grated parmesan cheese until smooth. Stir in the sun-dried tomatoes and cooked mushrooms. If using, add baby spinach and stir until wilted.
7. Step 7: Add the cooked pasta to the skillet and toss to coat evenly. If the sauce is too thick, add some reserved pasta water a little at a time until desired consistency is reached. Season with salt and pepper to taste.
8. Step 8: Serve immediately with extra parmesan cheese sprinkled on top.

Tips & Variations

• Cook mushrooms in batches to ensure a golden-brown sear instead of steaming, which enhances their flavor.
• Use freshly grated parmesan cheese from a block for the smoothest, creamiest sauce.
• Substitute sun-dried tomatoes with roasted red peppers for a milder, sweeter touch.
• Add protein like grilled chicken or shrimp to make it a heartier meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, any short pasta such as penne, rigatoni, or farfalle works well. You can even use fettuccine or linguine for a slightly different texture.

Is it necessary to use white wine in the sauce?

While white wine adds depth and brightness to the sauce, you can substitute it with extra broth or a splash of lemon juice if you prefer to avoid alcohol.

Creamy Tuscan Mushroom Pasta Recipe

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★★★★★

4.5 from 57 reviews

• Author: Ella
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Creamy Tuscan Mushroom Pasta combines sautéed mixed mushrooms, sun-dried tomatoes, and fresh herbs in a luscious parmesan cream sauce tossed with al dente short pasta. A comforting yet elegant dish that brings the vibrant flavors of Tuscany to your table with simple ingredients and easy steps.

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Ingredients

Scale 1x2x3x

Pasta

• 8 oz short pasta (rigatoni or penne)

Mushroom Mixture

• 1 lb assorted mushrooms, sliced
• 2 tbsp olive oil, divided
• 1 tsp salt, divided
• 0.5 tsp black pepper

Sauce

• 3 tbsp unsalted butter
• 1 large shallot, finely diced
• 4–5 cloves garlic, minced
• 0.5 cup dry white wine (e.g., Sauvignon Blanc)
• 1 cup vegetable or chicken broth
• 1 cup heavy cream
• 0.5 cup parmesan cheese, freshly grated, 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)

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Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Add the short pasta and cook until al dente, about 9-11 minutes depending on pasta type. Drain, reserving 1 cup of the pasta cooking water and set aside.
2. Brown Mushrooms in Batches: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the sliced mushrooms, season with half the salt and a pinch of black pepper, and cook without stirring until golden brown on one side, about 3-4 minutes. Flip and cook another 2-3 minutes until browned. Transfer cooked mushrooms to a plate. Repeat with remaining oil and mushrooms.
3. Sauté Shallots and Garlic: In the same skillet over medium heat, melt the butter. Add the finely diced shallot and cook until translucent and soft, about 3-4 minutes. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
4. Deglaze with Wine and Simmer: Pour in the dry white wine, scraping the bottom of the skillet to release browned bits. Let it simmer for 2-3 minutes until the wine reduces slightly and the alcohol cooks off.
5. Add Broth, Cream, and Herbs: Stir in the vegetable or chicken broth, heavy cream, fresh thyme, rosemary, and dried oregano. Bring the mixture to a gentle simmer and cook for 3-4 minutes until the sauce starts to thicken slightly.
6. Incorporate Parmesan and Sun-Dried Tomatoes: Lower the heat to low and whisk in the freshly grated parmesan cheese until melted and smoothly integrated into the sauce. Stir in the chopped sun-dried tomatoes and the browned mushrooms. If using, add the fresh baby spinach and cook until just wilted, about 1-2 minutes.
7. Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss well to coat in the creamy sauce. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until desired consistency is reached. Taste and adjust seasoning with salt and pepper as needed.
8. Serve: Dish out the pasta onto plates and garnish with additional freshly grated parmesan cheese. Serve immediately for best flavor and texture.

Notes

• Cook mushrooms in batches to ensure a golden-brown sear and avoid steaming for maximum flavor.
• Always use freshly grated parmesan cheese from a block for a smoother, creamier sauce.
• Prep all ingredients ahead of cooking as the sauce comes together quickly.
• If you prefer a vegetarian version, use vegetable broth instead of chicken broth.
• For an extra touch of richness, drizzle a little truffle oil over the finished dish before serving.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Tuscan mushroom pasta, creamy mushroom pasta, Italian pasta recipe, vegetarian pasta, sun-dried tomato pasta, parmesan cream sauce