Creamy Mushroom & Sun-Dried Tomato Pasta with Spinach
Creamy Mushroom & Sun-Dried Tomato Pasta with Spinach
Ingredients
For the Pasta
- 12 ounces shell-shaped pasta, such as cavatappi or campanelle
- 1 tablespoon salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 8 ounces cremini mushrooms, sliced
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 1 tablespoon double concentrated tomato paste, from a tube
- 1/2 cup julienned sun-dried tomatoes in oil, drained, oil reserved
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon dried oregano
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/4 cup fresh basil, chopped, for garnish
- 1 teaspoon olive oil, for drizzling
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the shell-shaped pasta and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped shallot and sauté for 3-4 minutes, or until softened and translucent.
⏱️ 4 min
- 3
Add the sliced cremini mushrooms and 1 tablespoon of butter to the skillet. Increase heat to medium-high and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
⏱️ 7 min
- 4
Stir in the minced garlic and cook for 1 minute more, until fragrant.
⏱️ 1 min
- 5
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2-3 minutes, allowing the alcohol to cook off.
⏱️ 3 min
- 6
Squeeze in the double concentrated tomato paste and add the drained julienned sun-dried tomatoes. Stir well to combine and cook for 1 minute.
⏱️ 1 min
- 7
Pour in the heavy cream and stir to combine. Bring the sauce to a gentle simmer.
⏱️ 2 min
- 8
Season the sauce with 1/2 teaspoon of salt, 1/4 teaspoon of freshly ground black pepper, 1/2 teaspoon of red pepper flakes, and 1/2 teaspoon of dried oregano. Stir thoroughly.
⏱️ 1 min
- 9
Add the cooked pasta directly to the sauce in the skillet. Add 1/2 cup of the reserved pasta water and 1/2 cup of grated Parmesan cheese. Stir well to coat the pasta, adding more pasta water 1/4 cup at a time if needed to achieve a creamy consistency.
⏱️ 2 min
- 10
Add the fresh spinach to the pan and stir until it wilts into the sauce, about 1-2 minutes.
⏱️ 2 min
- 11
Taste and adjust seasonings as needed. Serve immediately in bowls, garnished with additional grated Parmesan cheese, a grind of black pepper, a sprinkle of red pepper flakes, a drizzle of olive oil, and fresh chopped basil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mushroom & Sun-Dried Tomato Pasta with Spinach
Ingredients
For the Pasta
- 12 ounces shell-shaped pasta, such as cavatappi or campanelle
- 1 tablespoon salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 8 ounces cremini mushrooms, sliced
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 1 tablespoon double concentrated tomato paste, from a tube
- 1/2 cup julienned sun-dried tomatoes in oil, drained, oil reserved
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon dried oregano
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/4 cup fresh basil, chopped, for garnish
- 1 teaspoon olive oil, for drizzling
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the shell-shaped pasta and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped shallot and sauté for 3-4 minutes, or until softened and translucent.
⏱️ 4 min - 3
Add the sliced cremini mushrooms and 1 tablespoon of butter to the skillet. Increase heat to medium-high and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
⏱️ 7 min - 4
Stir in the minced garlic and cook for 1 minute more, until fragrant.
⏱️ 1 min - 5
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2-3 minutes, allowing the alcohol to cook off.
⏱️ 3 min - 6
Squeeze in the double concentrated tomato paste and add the drained julienned sun-dried tomatoes. Stir well to combine and cook for 1 minute.
⏱️ 1 min - 7
Pour in the heavy cream and stir to combine. Bring the sauce to a gentle simmer.
⏱️ 2 min - 8
Season the sauce with 1/2 teaspoon of salt, 1/4 teaspoon of freshly ground black pepper, 1/2 teaspoon of red pepper flakes, and 1/2 teaspoon of dried oregano. Stir thoroughly.
⏱️ 1 min - 9
Add the cooked pasta directly to the sauce in the skillet. Add 1/2 cup of the reserved pasta water and 1/2 cup of grated Parmesan cheese. Stir well to coat the pasta, adding more pasta water 1/4 cup at a time if needed to achieve a creamy consistency.
⏱️ 2 min - 10
Add the fresh spinach to the pan and stir until it wilts into the sauce, about 1-2 minutes.
⏱️ 2 min - 11
Taste and adjust seasonings as needed. Serve immediately in bowls, garnished with additional grated Parmesan cheese, a grind of black pepper, a sprinkle of red pepper flakes, a drizzle of olive oil, and fresh chopped basil.
⏱️ 1 min