Save A rich, velvety pasta dish featuring sautéed mushrooms and tangy sun-dried tomatoes in a luscious cream sauce, all tossed with penne for a comforting one-skillet meal.
This recipe quickly became a favorite in my home for busy weeknights when I want something hearty yet simple to prepare.
Ingredients
- Pasta: 340 g (12 oz) penne pasta
- Vegetables: 2 tbsp olive oil, 250 g (9 oz) cremini or button mushrooms sliced, 100 g (3.5 oz) sun-dried tomatoes in oil drained and sliced, 3 cloves garlic minced, 1 small yellow onion finely chopped, 60 g (2 cups) fresh baby spinach
- Sauce: 240 ml (1 cup) heavy cream, 120 ml (½ cup) vegetable broth, 60 g (½ cup) grated Parmesan cheese, 1 tsp dried Italian herbs (basil, oregano, thyme), Salt and pepper to taste, Pinch of red pepper flakes (optional)
- Garnish: Fresh basil leaves torn, Additional grated Parmesan
Instructions
- Step 1:
- Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 120 ml (½ cup) of cooking water then drain and set aside.
- Step 2:
- While the pasta cooks heat olive oil in a large skillet over medium-high heat. Add mushrooms and sauté for 5 minutes until golden and softened.
- Step 3:
- Add onion and cook for 2 minutes then stir in garlic and sauté for another 30 seconds until fragrant.
- Step 4:
- Add sun-dried tomatoes and cook for 2 minutes more stirring occasionally.
- Step 5:
- Lower the heat to medium. Pour in heavy cream and vegetable broth stirring to combine. Add Italian herbs salt pepper and red pepper flakes if using. Simmer for 2–3 minutes until slightly thickened.
- Step 6:
- Stir in the Parmesan cheese until melted and creamy.
- Step 7:
- Add the cooked penne and spinach to the skillet. Toss well to coat adding reserved pasta water a little at a time if needed to loosen the sauce.
- Step 8:
- Remove from heat. Garnish with fresh basil and extra Parmesan before serving.
Save This dish brings my family together especially when served alongside a fresh salad for weekend dinners.
Required Tools
Large pot, Large skillet, Colander, Wooden spoon or spatula, Chefs knife and cutting board
Allergen Information
Contains dairy (cream Parmesan) and gluten (pasta). For gluten-free or dairy-free needs use appropriate substitutes and check product labels.
Nutritional Information
Calories 520, Total Fat 24 g, Carbohydrates 60 g, Protein 17 g (per serving)
Save This creamy penne skillet is perfect for anyone craving a quick and satisfying vegetarian pasta dish.
Kitchen Guide
- → Can I use other pasta shapes?
Yes, penne works best as it holds the sauce well, but rigatoni or fusilli are great alternatives.
- → How do I prevent the sauce from becoming too thick?
Add reserved pasta water gradually to loosen the sauce and achieve a creamy consistency.
- → Can I substitute fresh spinach with other greens?
Absolutely, baby spinach can be swapped with arugula or kale for varied flavors and textures.
- → Is it necessary to use Parmesan cheese?
Parmesan adds depth and creaminess, but you can use a vegetarian hard cheese or nutritional yeast as a substitute.
- → What herbs complement this dish best?
Italian herbs like basil, oregano, and thyme enhance the creamy tomato-mushroom flavors beautifully.