Description
Learn how to make delicious Creamy Tuscan Mushroom Pasta Skillet. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 12 ounces dried pasta (penne or rigatoni work great)
- 2 tablespoons olive oil
- 1 pound cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1/2 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
- 3 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half (for a lighter option)
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper, to taste
- Fresh spinach or baby kale, about 2 cups (optional but recommended)
- Fresh parsley, chopped, for garnish
If you want to make this recipe vegan, swap the heavy cream for coconut milk or cashew cream, and use nutritional yeast instead of Parmesan. For a gluten-free version, any gluten-free pasta will do just fine—just keep an eye on the cooking time.
Instructions
- Heat the olive oil in a large, deep skillet over medium heat. When shimmering, add the sliced mushrooms and cook for about 6–8 minutes, stirring occasionally, until they’re nicely browned and their moisture has mostly evaporated. This step builds the dish’s foundation of flavor—don’t rush it!
- Add the chopped onion and cook for another 3–4 minutes until softened and translucent. Then stir in the minced garlic, cooking for about 30 seconds until fragrant. I always smell the garlic at this point—it’s a sure sign the skillet is ready for the next ingredients.
- Stir in the sun-dried tomatoes, oregano, basil, and red pepper flakes if using. Cook for 1–2 minutes to toast the herbs and soften the tomatoes. This little step wakes up the Tuscan flavors and makes the whole dish sing.
- Add the dried pasta directly to the skillet, followed by the broth. Stir everything together, making sure the pasta is mostly submerged. Bring to a gentle boil, then reduce heat to a simmer. Cover partially and cook for about 12–14 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
- Once the pasta is cooked, stir in the heavy cream and Parmesan cheese. Mix until the sauce is creamy and coats the pasta evenly. If you’re adding fresh spinach or kale, fold it in now and cook just until wilted, about 2 minutes.
- Taste and season with salt and pepper as needed. Don’t be shy here—seasoning is key. I remember my early kitchen experiments, especially after that infamous oversalted chili, taught me how important balance is. Salt and pepper can transform a good meal into a great one.
- Remove from heat and let the skillet rest for a couple of minutes to thicken up. Garnish with fresh parsley and extra Parmesan if you like. Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Tuscan Mushroom Pasta Skillet, recipe, cooking, food
