Creamy Tuscan Mushroom Pasta Skillet
This Creamy Tuscan Mushroom Pasta Skillet features tender mushrooms, spinach, and pasta tossed in a rich Parmesan cream sauce for a comforting Italian-inspired vegetarian dinner.
Equipment
- large pot
- large skillet
- colander
- wooden spoon or tongs
- grater
Ingredients
- 8 oz pasta (penne, fettuccine, or linguine)
- 2 tbsp olive oil
- 1.5 cups fresh mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup fresh spinach
- 1 cup heavy cream
- 0.5 cup freshly grated Parmesan cheese
- salt, to taste
- black pepper, to taste
- fresh basil, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add mushrooms and cook for 5–7 minutes until golden and tender.
- Stir in minced garlic and cook for 30–60 seconds until fragrant. Add spinach and cook just until wilted.
- Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth.
- Add cooked pasta to the skillet and toss until evenly coated. Season with salt and black pepper to taste.
- Remove from heat, garnish with fresh basil and extra Parmesan if desired, and serve immediately.
Notes
Brown mushrooms well for deeper flavor and use freshly grated Parmesan for the smoothest sauce. The sauce thickens as it cools, so serve immediately for best texture.