Ingredients
Scale
- 1 tablespoon Olive Oil
- 8 oz short-cut pasta (like penne or rotini)
- 8 oz sliced Cremini Mushrooms
- 4 cloves Garlic, minced
- 1/2 cup Sun-Dried Tomatoes, drained and chopped
- 3 cups Chicken or Vegetable Broth
- 1/2 cup Heavy Cream
- 3 cups Fresh Spinach
Instructions
- Step 1: Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the sliced mushrooms and sauté for 5-7 minutes until they are browned and tender. Add the minced garlic and cook for 1 minute until fragrant.
- Step 2: Stir in the chopped sun-dried tomatoes, the measured broth, and the uncooked pasta. Bring the mixture to a rolling boil, then reduce the heat to medium-low.
- Step 3: Cover the skillet and simmer for 12-15 minutes, or until the pasta is cooked al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
- Step 4: Remove the lid and stir in the heavy cream and fresh spinach. Continue to cook for 2-3 minutes, stirring constantly, until the spinach has wilted completely and the sauce has thickened slightly to a creamy consistency.
- Step 5: Taste the pasta and sauce, then season generously with salt and black pepper as needed. Serve immediately, optionally garnished with grated Parmesan cheese.
Notes
- Store leftovers tightly sealed in the refrigerator for up to 3 days, but be aware the pasta will absorb much of the sauce during cooling.
- When reheating, use a saucepan over low heat and splash in a tablespoon or two of milk or broth to restore the creamy texture without breaking the sauce.
- For a complete meal, serve alongside crusty Italian bread to soak up the remaining sauce and a simple side salad dressed with vinaigrette to cut the richness.
- Don't crowd the mushrooms in Step 1; cooking them until deeply browned without stirring too often is the secret to maximizing their savory, earthy flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American