Save to Pinterest 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 dish has become a favorite in our house because it comes together quickly and satisfies everyone with its rich flavors and simple preparation.
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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
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Instructions
- Step 1:
- 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.
- Step 2:
- While the pasta cooks heat olive oil in a large skillet over medium-high heat. Add mushrooms and sauté for 5 minutes until golden and softened.
- Step 3:
- Add onion and cook for 2 minutes then stir in garlic and sauté for another 30 seconds until fragrant.
- Step 4:
- Add sun-dried tomatoes and cook for 2 minutes more stirring occasionally.
- Step 5:
- 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.
- Step 6:
- Stir in the Parmesan cheese until melted and creamy.
- Step 7:
- 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.
- Step 8:
- Remove from heat. Garnish with fresh basil and extra Parmesan before serving.
Save to Pinterest Our family loves gathering around this dish during weeknights because it's quick yet feels special enough for weekends.
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Required Tools
Large pot, large skillet, colander, wooden spoon or spatula, chef's 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.
Nutritional Information
Calories 520, Total Fat 24 g, Carbohydrates 60 g, Protein 17 g per serving
Save to Pinterest 
This penne skillet is perfect for any day you want a delicious creamy pasta without complicated steps.
Recipe FAQs
- → What type of mushrooms works best?
Cremini or button mushrooms provide a mild, earthy flavor and hold up well when sautéed for this dish.
- → Can I use fresh tomatoes instead of sun-dried?
Fresh tomatoes can be used but will yield a less concentrated tangy flavor. Slow-roasting fresh tomatoes before adding helps mimic sun-dried taste.
- → How to prevent the sauce from separating?
Simmer the cream and broth gently without boiling vigorously, and stir constantly when adding Parmesan to maintain a smooth sauce.
- → Is it possible to make this dairy-free?
Use dairy-free cream alternatives and omit Parmesan or replace with a suitable vegan cheese to keep creamy texture without dairy.
- → What herbs complement the flavors best?
Italian herbs like basil, oregano, and thyme enhance the richness and blend well with sun-dried tomatoes and mushrooms.
- → Can I prepare this in advance?
It’s best enjoyed fresh, but you can prepare components ahead and reheat gently, adding fresh spinach last to maintain texture.
