# What you'll need:
→ 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 cheese
# Directions:
01 - Cook penne in a large pot of salted boiling water until al dente. Reserve ½ cup of pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook for 5 minutes until golden and softened.
03 - Stir in chopped onion and cook for 2 minutes. Add minced garlic and sauté for an additional 30 seconds until fragrant.
04 - Add sun-dried tomatoes to the skillet and cook for 2 minutes, stirring occasionally.
05 - Reduce heat to medium. Pour in heavy cream and vegetable broth, stirring to combine. Season with dried Italian herbs, salt, pepper, and optional red pepper flakes. Simmer for 2–3 minutes until slightly thickened.
06 - Stir in grated Parmesan cheese until the sauce becomes creamy and smooth.
07 - Add cooked penne and fresh spinach to the skillet. Toss thoroughly to coat evenly, adding reserved pasta water gradually if needed to loosen the sauce.
08 - Remove from heat and garnish with torn fresh basil leaves and extra grated Parmesan before serving.
