Description
A single-skillet wonder: deeply browned cremini and tangy sun-dried tomatoes enveloped in rich cream and pasta. Quick comfort food. Full instructions & nutrition included. (165 characters)
Ingredients
Scale
- 8 ounces short-cut pasta (e.g., penne, rotini)
- 1 pound cremini mushrooms, sliced
- 2 cups vegetable broth (low sodium)
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, drained and roughly chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach, loosely packed
- 1/2 cup grated Parmesan cheese
Instructions
- Step 1: Heat a large, deep skillet over medium-high heat. Add 2 tablespoons of olive oil, then add the sliced mushrooms. Sauté for 5-7 minutes until the mushrooms are deeply browned and have released their liquid.
- Step 2: Stir in the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant.
- Step 3: Pour the vegetable broth into the skillet and scrape up any browned bits from the bottom. Add the dry pasta and bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
- Step 4: Remove the skillet from the heat. Stir in the heavy cream and the fresh spinach. Continue stirring gently until the spinach has fully wilted into the sauce.
- Step 5: Incorporate the grated Parmesan cheese until the sauce is creamy and thick. Taste and season generously with salt and black pepper before serving immediately.
Notes
- If you have leftovers, refrigerate them promptly in an airtight container for up to 3 days, keeping in mind the pasta will continue to drink up some of the sauce as it rests.
- Bring the dish back to life on the stovetop over low heat, stirring in a splash of vegetable broth to rehydrate the sauce and prevent it from becoming too thick or grainy.
- Serve this comforting skillet pasta alongside a simple, crisp green salad dressed with a bright lemon vinaigrette to cut through the richness of the creamy sauce.
- The secret to deep, savory flavor is letting the mushrooms deeply brown and nearly crisp in Step 1; don't overcrowd the pan, as this step builds the necessary umami base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: Approximately 1.5 cups (1/4 of the skillet)
- Calories: 463
- Sodium: 284mg
- Fat: 26g
- Saturated Fat: 11g
- Trans Fat: 0.1g
- Protein: 5g