Save 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 sun-dried tomato mushroom penne skillet quickly became a family favorite after the first time I made it, perfect for busy weeknights or cozy dinners.
Ingredients
- Penne pasta: 340 g (12 oz)
- Olive oil: 2 tbsp
- Cremini or button mushrooms: 250 g (9 oz) sliced
- Sun-dried tomatoes in oil: 100 g (3.5 oz) drained and sliced
- Garlic: 3 cloves minced
- Yellow onion: 1 small finely chopped
- Fresh baby spinach: 60 g (2 cups)
- Heavy cream: 240 ml (1 cup)
- Vegetable broth: 120 ml (½ cup)
- Grated Parmesan cheese: 60 g (½ cup)
- Dried Italian herbs (basil oregano thyme): 1 tsp
- Salt and pepper: to taste
- Red pepper flakes: Pinch optional
- Fresh basil leaves: torn for garnish
- Additional grated Parmesan: for garnish
Instructions
- Cook pasta:
- 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
- Sauté mushrooms:
- Heat olive oil in a large skillet over medium high heat Add mushrooms and sauté for 5 minutes until golden and softened
- Add onion and garlic:
- Add onion and cook for 2 minutes then stir in garlic and sauté for another 30 seconds until fragrant
- Add sun-dried tomatoes:
- Add sun-dried tomatoes and cook for 2 minutes more stirring occasionally
- Add cream and broth:
- 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
- Stir in cheese:
- Stir in the Parmesan cheese until melted and creamy
- Combine pasta and spinach:
- 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
- Garnish and serve:
- Remove from heat Garnish with fresh basil and extra Parmesan before serving
Save Our family gathers every Sunday to enjoy this comforting penne dish which brings joy and warmth to our table.
Notes
Swap spinach for arugula or kale if desired Pair with a crisp Pinot Grigio or Sauvignon Blanc
Required Tools
Large pot Large skillet Colander Wooden spoon or spatula Chefs 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
Save This creamy penne skillet is a quick yet indulgent meal that will satisfy your taste buds anytime.
Recipe Questions & Answers
- → Can I use gluten-free pasta?
Yes, substituting regular penne with gluten-free pasta works well to accommodate dietary preferences.
- → What can I add for extra protein?
Grilled chicken or shrimp can be incorporated to boost protein content and add variety to the dish.
- → How do I prevent the sauce from becoming too thick?
Reserve some pasta cooking water and add it gradually to the skillet when mixing to achieve a smooth, creamy texture.
- → Can other greens be used instead of spinach?
Yes, arugula or kale are tasty alternatives that complement the creamy sauce and vegetables.
- → What wine pairs best with this dish?
A crisp Pinot Grigio or Sauvignon Blanc balances the rich creamy sauce and savory mushrooms nicely.