Sun-Dried Tomato Mushroom Pasta

Description

This Sun-Dried Tomato Mushroom Pasta is a rich, creamy, and flavor-packed dinner featuring tender pasta tossed with golden mushrooms, tangy sun-dried tomatoes, garlic, Parmesan, spinach, and a silky cream sauce. The mushrooms bring deep savory flavor while the sun-dried tomatoes add a slightly sweet, tangy bite that balances the creamy sauce beautifully. Fresh herbs and Parmesan finish the dish with classic Italian-inspired flavor. It comes together quickly enough for a busy weeknight but looks and tastes special enough for a weekend dinner. Serve it immediately with garlic bread, a crisp green salad, or roasted vegetables for a satisfying meal.

Ingredients For the Pasta

• 12 oz (340g) penne pasta
• Water, for boiling
• 1 tsp salt

For the Mushroom & Sun-Dried Tomato Sauce

• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 8 oz (225g) cremini or button mushrooms, sliced
• ½ cup sun-dried tomatoes, drained and sliced
• 4 garlic cloves, minced
• 1 tsp dried Italian seasoning
• ½ tsp dried oregano
• ¼ tsp crushed red pepper flakes, optional
• ½ tsp freshly ground black pepper
• Salt, to taste

For the Creamy Sauce

• 1 cup heavy cream
• ½ cup freshly grated Parmesan cheese
• ½ cup reserved pasta water, as needed
• 2 cups fresh baby spinach

For Garnish

• Fresh basil or parsley, chopped
• Extra Parmesan cheese
• Freshly ground black pepper
• Red pepper flakes, optional

Step-by-Step Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook according to the package directions until al dente.
2. Before draining, reserve approximately ½ cup of pasta water. Drain the pasta and set it aside.
3. While the pasta cooks, heat the olive oil and butter in a large skillet over medium-high heat.
4. Add the sliced mushrooms in an even layer. Let them cook without stirring constantly so they have time to develop a golden-brown surface.
5. Cook the mushrooms for approximately 5–7 minutes, stirring occasionally, until browned and tender.
6. Reduce the heat to medium and add the minced garlic. Cook for approximately 30 seconds, stirring constantly so it doesn’t burn.
7. Add the sliced sun-dried tomatoes, Italian seasoning, oregano, crushed red pepper flakes, and black pepper.
8. Stir and cook for another 1–2 minutes to allow the tomatoes and seasonings to release their flavors.
9. Reduce the heat to medium-low and pour in the heavy cream.
10. Stir gently and bring the sauce to a light simmer. Avoid a rapid boil, which can cause a cream sauce to separate.
11. Add the freshly grated Parmesan gradually, stirring continuously until melted and the sauce becomes creamy and smooth.
12. Add the baby spinach and cook for 1–2 minutes, just until wilted.
13. Add the cooked pasta directly to the skillet and toss until every piece is evenly coated in the creamy mushroom sauce.
14. If the sauce is too thick, add reserved pasta water 1–2 tablespoons at a time until it reaches your preferred consistency.
15. Taste and adjust the salt, black pepper, Italian seasoning, or red pepper flakes as desired.
16. Continue tossing the pasta over low heat for approximately 1 minute so the sauce clings to the pasta.
17. Remove from the heat and allow it to rest for a minute before serving.
18. Garnish generously with freshly grated Parmesan, chopped basil or parsley, and freshly ground black pepper.
19. Serve immediately while the sauce is creamy and warm.

Tips

• Brown the mushrooms rather than crowding or constantly stirring them. This creates deeper flavor.
• Oil-packed sun-dried tomatoes work especially well because they’re tender and intensely flavorful. Drain off excess oil before chopping.
• Freshly grated Parmesan melts more smoothly than many pre-shredded varieties.
• Don’t rinse the cooked pasta. The surface starch helps the creamy sauce cling to it.
• Keep some pasta water before draining—it is one of the easiest ways to loosen an overly thick sauce.
• For additional protein, add sliced grilled chicken, shrimp, or white beans.
• Want more vegetables? Broccoli, kale, asparagus, or zucchini can be added.

Notes

This pasta is best served immediately because cream sauces naturally thicken as they cool. Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days. When reheating, add a small splash of milk, cream, or broth and warm gently over low heat. Avoid overheating, as this may cause the sauce to become oily or separate.

Q&A

Can I make this without heavy cream?
Yes. Half-and-half can be substituted for a lighter sauce, although the final texture won’t be quite as rich.
Which mushrooms work best?
Cremini mushrooms provide excellent savory flavor, but white button, baby bella, or a mixture of mushrooms will work.
Can I use another pasta shape?
Absolutely. Rigatoni, fusilli, farfalle, fettuccine, or spaghetti can all be used.
Can I make it vegetarian?
The basic recipe is meat-free. If strict vegetarian ingredients are required, choose a vegetarian hard cheese alternative instead of traditional Parmesan.
Can I make it spicy?
Yes. Increase the crushed red pepper flakes or finish each serving with additional flakes.

Servings

Makes approximately 4 servings

Nutrition (Approx. Per Serving)

• Calories: 610
• Protein: 19g
• Carbohydrates: 66g
• Fat: 31g
• Saturated Fat: 16g
• Fiber: 5g
• Sugar: 8g
• Sodium: 520mg
• Calcium: 22% DV
• Iron: 16% DV
  Nutritional values are estimates and may vary depending on pasta, cream, Parmesan, sun-dried tomatoes, and serving size.