Ingredients
Scale
- 2 tablespoons olive oil
- 10 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and sliced
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 8 ounces dry penne pasta
- 2 cups fresh spinach
Instructions
- Step 1: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they are softened and have released their liquid. Stir in the minced garlic and sauté for 1 minute until fragrant.
- Step 2: Add the sliced sun-dried tomatoes to the skillet along with the broth, heavy cream, and about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the mixture to a gentle simmer.
- Step 3: Add the dry penne pasta directly to the skillet and stir well. Cover the skillet and reduce the heat to medium-low. Cook for 15-20 minutes, stirring occasionally to prevent sticking, until the pasta is cooked through and most of the liquid has been absorbed, creating a creamy sauce.
- Step 4: Once the pasta is al dente, stir in the fresh spinach. Continue cooking for 2-3 minutes, or until the spinach has fully wilted into the sauce.
- Step 5: Remove the skillet from the heat. Taste the sauce and adjust seasonings (salt, pepper, or Italian herbs) as needed. Stir in 1/4 cup of grated Parmesan cheese (optional) before serving immediately.
Notes
- Store leftovers tightly sealed in the refrigerator for up to 3 days, adding a splash of broth or cream to the container before sealing to prevent the pasta from drying out.
- For best results, gently reheat individual portions in a saucepan over low heat, stirring in 1-2 tablespoons of liquid (water, milk, or broth) per serving to revive the creamy sauce texture.
- Enhance the Tuscan experience by serving this rich skillet pasta alongside crusty Italian bread for dipping and a simple green salad dressed lightly with lemon vinaigrette to cut the creaminess.
- Chef's Tip: For maximum umami flavor, avoid stirring the mushrooms too much in Step 1; let them sit undisturbed for 2-3 minutes at a time so they properly brown and caramelize before adding the garlic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American