# Components:
→ 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 - Cook penne in a large pot of salted boiling water until al dente according to package directions. Reserve ½ cup pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and sauté for 5 minutes until golden and tender.
03 - Add chopped onion to the skillet and cook for 2 minutes. Incorporate minced garlic and sauté for 30 seconds until fragrant.
04 - Stir in sun-dried tomatoes and cook for an additional 2 minutes, stirring occasionally.
05 - Reduce heat to medium. Pour in heavy cream and vegetable broth, stirring to combine. Season with Italian herbs, salt, pepper, and optional red pepper flakes. Simmer for 2 to 3 minutes until slightly thickened.
06 - Stir grated Parmesan cheese into the sauce until fully melted and creamy.
07 - Add cooked penne and fresh spinach to the skillet. Toss thoroughly to coat, adding reserved pasta water incrementally if sauce needs loosening.
08 - Remove from heat. Garnish with torn fresh basil leaves and additional Parmesan before serving.
