# What you'll need:
→ Pasta
01 - 12 oz penne pasta
→ Vegetables
02 - 2 tbsp olive oil
03 - 9 oz cremini or button mushrooms, sliced
04 - 3.5 oz sun-dried tomatoes in oil, drained and sliced
05 - 3 cloves garlic, minced
06 - 1 small yellow onion, finely chopped
07 - 2 cups fresh baby spinach
→ Sauce
08 - 1 cup heavy cream
09 - ½ cup vegetable broth
10 - ½ cup grated Parmesan cheese
11 - 1 tsp dried Italian herbs (basil, oregano, thyme)
12 - Salt and pepper, to taste
13 - Pinch of red pepper flakes (optional)
→ Garnish
14 - Fresh basil leaves, torn
15 - Additional grated Parmesan
# Method:
01 - Boil penne in salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Cook mushrooms for 5 minutes until golden.
03 - Add onion and cook for 2 minutes. Stir in garlic and sauté 30 seconds until fragrant.
04 - Mix in tomatoes and cook for 2 minutes, stirring occasionally.
05 - Reduce heat to medium. Pour in heavy cream and vegetable broth. Stir in Italian herbs, salt, pepper, and red pepper flakes if using. Simmer 2–3 minutes until slightly thickened.
06 - Stir Parmesan cheese into the sauce until melted and creamy.
07 - Add cooked penne and spinach to the skillet. Toss thoroughly, adding reserved pasta water gradually to loosen sauce as needed.
08 - Remove from heat. Top with torn basil leaves and extra Parmesan before serving.
