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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
