Description
This Creamy Tuscan Mushroom Pasta is a rich and flavorful vegetarian dish that combines sautéed mushrooms, sun-dried tomatoes, fresh herbs, and a luscious Parmesan cream sauce tossed with tender pasta. Perfect for a comforting weeknight dinner, it offers an elegant Italian-inspired taste with minimal effort.
Ingredients
Scale
Pasta
- 8 oz short pasta (rigatoni, penne)
Mushrooms & Vegetables
- 1 lb assorted mushrooms, sliced
- 2 cups fresh baby spinach (optional)
- 0.33 cup sun-dried tomatoes (oil-packed), chopped
Fats & Oils
- 2 tbsp olive oil, divided
- 3 tbsp unsalted butter
Flavors & Aromatics
- 1 large shallot, finely diced
- 4–5 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 tsp fresh rosemary, chopped (or ½ tsp dried)
- 0.5 tsp dried oregano
- 0.5 tsp black pepper
- 1 tsp salt, divided
Liquids & Dairy
- 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
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes. Drain, reserving 1 cup of pasta cooking water for later use.
- Sauté Mushrooms: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half the sliced mushrooms and cook, stirring occasionally, until golden brown on both sides, about 5-7 minutes. Remove and transfer to a plate. Repeat the process with the remaining olive oil and mushrooms to ensure they brown properly instead of steaming.
- Cook Aromatics: Reduce heat to medium and melt the unsalted butter in the same skillet. Add the shallots and cook until soft and translucent, about 3 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant, stirring constantly to avoid burning.
- Deglaze and Simmer: Pour in the dry white wine and scrape the pan to loosen the browned bits from the bottom. Let the wine simmer for 2-3 minutes until it reduces slightly. Then add the vegetable or chicken broth, heavy cream, fresh thyme, rosemary, and dried oregano. Stir and let the mixture simmer gently for 3-4 minutes to meld the flavors and slightly thicken the sauce.
- Finish Sauce: Lower the heat to low and whisk in the freshly grated Parmesan cheese until the sauce becomes smooth and creamy. Stir in the sun-dried tomatoes and cooked mushrooms. If using, add fresh baby spinach and stir it in until wilted, about 1-2 minutes.
- Toss Pasta and Serve: Add the drained pasta directly into the skillet and toss well to coat the pasta evenly with the creamy sauce. Use some of the reserved pasta cooking water, a little at a time, if the sauce is too thick to achieve desired consistency. Adjust salt and pepper to taste. Serve immediately topped with extra Parmesan cheese for garnish.
Notes
- For best flavor, cook mushrooms in batches to get a nice golden-brown sear rather than steaming them.
- Use freshly grated Parmesan cheese from a block for a smooth, non-grainy sauce.
- Have all ingredients prepped and ready before starting the sauce since it comes together quickly.
- You can substitute vegetable broth for chicken broth to keep the recipe vegetarian.
- Optional spinach adds color and nutrients but can be omitted if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: Creamy Tuscan Mushroom Pasta, vegetarian pasta recipe, mushroom pasta, Tuscan pasta, easy pasta dinner, one pan meal, Italian comfort food, creamy mushroom sauce
