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 creamy sun-dried tomato mushroom penne skillet quickly became a favorite in my household for its rich flavors and minimal cleanup.
Ingredients
- Penne pasta: 340 g (12 oz)
- Olive oil: 2 tbsp
- Cremini or button mushrooms: 250 g (9 oz), sliced
- Sun-dried tomatoes in oil: 100 g (3.5 oz), drained and sliced
- Garlic: 3 cloves, minced
- Yellow onion: 1 small, finely chopped
- Fresh baby spinach: 60 g (2 cups)
- Heavy cream: 240 ml (1 cup)
- Vegetable broth: 120 ml (½ cup)
- Grated Parmesan cheese: 60 g (½ cup)
- Dried Italian herbs: 1 tsp (basil, oregano, thyme)
- Salt and pepper: to taste
- Red pepper flakes: pinch (optional)
- Fresh basil leaves: torn, for garnish
- Additional grated Parmesan: for garnish
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:
- 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.
- 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:
- Add sun-dried tomatoes and cook for 2 minutes more, stirring occasionally.
- Make cream sauce:
- 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.
- Stir in cheese:
- Stir in the Parmesan cheese until melted and creamy.
- Add pasta and spinach:
- 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.
- Serve:
- Remove from heat. Garnish with fresh basil and extra Parmesan before serving.
Pin This recipe always brings my family together around the dinner table for a cozy, flavorful meal.
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 Enjoy this delicious, creamy skillet pasta that’s perfect for weeknight dinners or special occasions.
Recipe FAQ
- → Can I use another type of pasta?
Yes, penne works well here, but other short pasta like rigatoni or fusilli can be used for a similar texture and sauce hold.
- → How can I make this dish dairy-free?
Substitute heavy cream with coconut cream or cashew cream and use a dairy-free cheese alternative to maintain the creamy texture.
- → What is the best way to cook the mushrooms?
Sauté sliced mushrooms in olive oil over medium-high heat until golden and tender to develop rich, earthy flavors.
- → Can I prepare this dish ahead of time?
It is best enjoyed fresh, but the components can be prepared in advance and combined just before serving to preserve texture and flavor.
- → What wine pairs well with this meal?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy sauce and sun-dried tomato tanginess beautifully.