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 creamy penne skillet quickly became my go-to weeknight dinner for its ease and flavor.
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
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 This recipe has brought many cozy family dinners filled with laughter and sharing.
Serving Suggestions
Pair this pasta with a crisp Pinot Grigio or Sauvignon Blanc and a fresh green salad for a complete meal.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or broth.
Variations
Swap fresh baby spinach with arugula or kale for a different flavor and texture. Add crushed red pepper for heat.
Save to Pinterest Enjoy this rich creamy penne as a comforting treat any night of the week.
Recipe FAQs
- → Can I use gluten-free pasta?
Yes, gluten-free pasta can be substituted without altering the dish's creamy texture and flavor.
- → What mushrooms work best here?
Cremini or button mushrooms are ideal for their mild flavor and tender texture when sautéed.
- → How can I make the sauce thicker?
Simmer the cream and broth mixture a bit longer before adding cheese to help it thicken naturally.
- → Is it possible to add protein to this dish?
Adding grilled chicken or shrimp complements the flavors without overpowering the creamy sauce.
- → What herbs enhance the flavor?
Dried basil, oregano, and thyme bring a classic Italian aroma that perfectly balances the richness.
- → Can I replace spinach with another green?
Arugula or kale can be used for a different texture and flavor while maintaining freshness.