Save 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 because of its rich flavors and ease of preparation.
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
- 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:
- Add sun-dried tomatoes and cook for 2 minutes more stirring occasionally
- Make 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
- Add Cheese:
- Stir in the Parmesan cheese until melted and creamy
- Combine 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
- Garnish and Serve:
- Remove from heat Garnish with fresh basil and extra Parmesan before serving
Save This recipe always brings the family together, making dinner time special and cozy.
Notes
Substitute gluten-free pasta for a gluten-free version Add grilled chicken or shrimp for a non-vegetarian option 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
Save This creamy penne skillet is perfect for a quick weeknight meal yet impressive enough for guests.
Recipe Q&A
- → What type of pasta is best for this dish?
Penne works best as it holds the creamy sauce well and cooks evenly in the skillet.
- → Can I substitute the mushrooms?
Yes, cremini or button mushrooms are suggested, but you can use portobello or shiitake for a deeper flavor.
- → How can I make the sauce thicker?
Simmer the cream and broth mixture a bit longer before adding Parmesan to reduce and thicken the sauce naturally.
- → Is there a way to make this dish spicier?
Adding red pepper flakes during cooking provides a gentle heat without overpowering the creaminess.
- → What greens can replace spinach in this dish?
Arugula or kale make excellent substitutes, adding a different texture and slight bitterness.