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

Step 1: Cook the pasta in salted boiling water until al dente. Drain, reserving 1 cup of the pasta water for later.

Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half the mushrooms and cook until browned. Transfer them to a plate. Repeat with the remaining oil and mushrooms.

Step 3: In the same skillet, reduce heat to medium and melt the butter. Add the diced shallot and cook until soft, about 2-3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 4: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.

Step 5: Add the broth, heavy cream, thyme, rosemary, and oregano to the skillet. Simmer the sauce for 3-4 minutes to allow the flavors to meld.

Step 6: Reduce heat to low and whisk in the grated parmesan cheese until the sauce is smooth. Stir in the sun-dried tomatoes and cooked mushrooms. If using, add the spinach and stir until wilted.

Step 7: Add the cooked pasta to the skillet. Toss everything together to coat the pasta evenly with the sauce. If the sauce is too thick, add some reserved pasta water to reach your preferred consistency. Season with the remaining salt and pepper to taste. Serve with extra parmesan cheese on top.

Tips & Variations

For maximum flavor, cook mushrooms in batches to get a golden-brown sear instead of steaming them.

Always use freshly grated parmesan cheese from a block for a smooth, creamy sauce.

You can substitute short pasta with fettuccine or farfalle if you prefer.

For a vegan version, replace butter with plant-based margarine, use coconut cream instead of heavy cream, and omit parmesan or use a vegan alternative.

Add a pinch of red pepper flakes for a subtle spicy kick.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm it on the stove over low heat, adding a splash of broth or pasta water to loosen the sauce and prevent it from drying out. Avoid microwaving without stirring to maintain the creamy texture.

FAQs

Can I use other types of mushrooms for this recipe?

Yes, feel free to mix different mushrooms like cremini, shiitake, or portobello to add more depth and texture to the dish.

What can I substitute for white wine in the sauce?

If you prefer not to use wine, you can substitute it with an equal amount of additional broth combined with a splash of lemon juice or white wine vinegar to maintain acidity.

Dinner

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Introduction