Pin 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 family favorite with its effortless preparation and comforting taste.
Ingredients
- Penne pasta: 340 g (12 oz) penne pasta
- Olive oil: 2 tbsp
- Mushrooms: 250 g (9 oz) cremini or button mushrooms, sliced
- Sun-dried tomatoes: 100 g (3.5 oz) sun-dried tomatoes in oil, drained and sliced
- Garlic: 3 cloves, minced
- Yellow onion: 1 small, finely chopped
- Baby spinach: 60 g (2 cups) fresh
- Heavy cream: 240 ml (1 cup)
- Vegetable broth: 120 ml (½ cup)
- Parmesan cheese: 60 g (½ cup) grated
- Dried Italian herbs: 1 tsp (basil, oregano, thyme)
- Salt and pepper: to taste
- Red pepper flakes: pinch (optional)
- Garnish: Fresh basil leaves, torn, additional grated Parmesan
Instructions
- Cook pasta:
- 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
- Sauté mushrooms:
- Heat olive oil in a large skillet over medium-high heat Add mushrooms and sauté for 5 minutes until golden and softened
- Cook onion and garlic:
- Add onion and cook for 2 minutes then stir in garlic and sauté for another 30 seconds until fragrant
- Add sun-dried tomatoes:
- Cook for 2 minutes more stirring occasionally
- Make sauce:
- Lower 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 23 minutes until slightly thickened
- Add cheese:
- Stir in the Parmesan cheese until melted and creamy
- Combine pasta and spinach:
- Add 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
- Garnish:
- Remove from heat Garnish with fresh basil and extra Parmesan before serving
Pin Sharing this meal has brought many cozy family dinners and happy moments around the table.
Notes
Swap spinach for arugula or kale if desired Pair with a crisp Pinot Grigio or Sauvignon Blanc
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
Pin This creamy penne skillet offers a perfect balance of flavors and is ready in just over half an hour.
Recipe Q&A
- → Can I use gluten-free pasta substitutes?
Yes, gluten-free pasta works well in this dish without altering the flavor or texture significantly.
- → What can I use instead of fresh spinach?
Arugula or kale are excellent alternatives that add a different but complementary leafy green flavor.
- → Is it possible to make this dish vegan?
To create a vegan version, replace heavy cream and Parmesan with plant-based alternatives like coconut cream and nutritional yeast.
- → How do I prevent the sauce from becoming too thick?
Adding reserved pasta cooking water gradually helps loosen the sauce to the desired consistency.
- → Can I add protein like chicken or shrimp?
Grilled chicken or shrimp can be incorporated for added protein, converting this into a non-vegetarian option.