Pin This 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 favorite in my household for busy weeknights when I want something delicious with minimal cleanup.
Ingredients
- Pasta: 340 g (12 oz) penne pasta
- Vegetables: 2 tbsp olive oil, 250 g (9 oz) cremini or button mushrooms sliced, 100 g (3.5 oz) sun-dried tomatoes in oil drained and sliced, 3 cloves garlic minced, 1 small yellow onion finely chopped, 60 g (2 cups) fresh baby spinach
- Sauce: 240 ml (1 cup) heavy cream, 120 ml (½ cup) vegetable broth, 60 g (½ cup) grated Parmesan cheese, 1 tsp dried Italian herbs (basil oregano thyme), Salt and pepper to taste, Pinch of red pepper flakes (optional)
- Garnish: Fresh basil leaves torn, Additional grated Parmesan
Instructions
- Step 1:
- 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.
- Step 2:
- 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.
- Step 3:
- Add onion and cook for 2 minutes then stir in garlic and sauté for another 30 seconds until fragrant.
- Step 4:
- Add sun-dried tomatoes and cook for 2 minutes more stirring occasionally.
- Step 5:
- 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.
- Step 6:
- Stir in the Parmesan cheese until melted and creamy.
- Step 7:
- 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.
- Step 8:
- Remove from heat. Garnish with fresh basil and extra Parmesan before serving.
Pin This This pasta dish often brings my family together around the dinner table sharing stories and laughter after a long day.
Notes
Add grilled chicken or shrimp for a non-vegetarian option and pair with a crisp Pinot Grigio or Sauvignon Blanc.
Required Tools
Large pot, Large skillet, Colander, Wooden spoon or spatula, Chef's 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 This recipe is perfect for comforting weeknight dinners and leftovers taste even better the next day.
Recipe FAQ
- → What type of pasta works best in this dish?
Penne is ideal as it holds the creamy sauce well. You can substitute with rigatoni or fusilli for a similar texture.
- → Can I use fresh tomatoes instead of sun-dried?
Fresh tomatoes will alter the concentrated flavor. If using fresh, roast or sauté them to intensify their taste before adding.
- → How can I make this dish gluten-free?
Simply replace the penne with gluten-free pasta varieties, ensuring cooking times are adjusted accordingly.
- → Is it possible to make this vegan?
Use plant-based cream alternatives and vegan parmesan substitutes to maintain creaminess and flavor without dairy.
- → What wines pair well with this penne skillet?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy and tangy components beautifully.
- → Can I add protein to this dish?
Grilled chicken or shrimp can be added to enhance protein content and create a heartier skillet meal.