# What You 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 red pepper flakes (optional)
→ Garnish
14 - Fresh basil leaves, torn
15 - Additional grated Parmesan cheese
# How To Make:
01 - Boil penne in salted water until al dente per package instructions. Reserve ½ cup pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook for 5 minutes until golden and tender.
03 - Add chopped onion and sauté 2 minutes, then stir in minced garlic and cook 30 seconds until fragrant.
04 - Incorporate sun-dried tomatoes and cook 2 minutes, stirring occasionally.
05 - Reduce heat to medium. Pour in heavy cream and vegetable broth, stir in Italian herbs, salt, pepper, and optional red pepper flakes. Simmer 2–3 minutes until slightly thickened.
06 - Stir in grated Parmesan cheese until sauce is creamy and smooth.
07 - Add cooked penne and spinach to skillet, tossing well to coat. Use reserved pasta water gradually to loosen sauce if needed.
08 - Remove from heat. Garnish with torn fresh basil and extra Parmesan before serving.
