A vibrant and flavorful dish that combines the rich taste of sun-dried tomatoes with the freshness of spinach and the earthiness of mushrooms. Perfect for a quick lunch or a satisfying dinner.
Ingredients
Scale:
12 ounces of your favorite pasta (fettuccine or penne)
1 cup sun-dried tomatoes, chopped
2 cups fresh spinach, roughly chopped
8 ounces mushrooms, sliced
2 cloves garlic, minced
1 cup vegetable broth
1 cup heavy cream
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon Italian seasoning
Fresh basil, for garnish
1/2 cup grated Parmesan cheese (optional)
Instructions
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
In the same pot, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for 4-5 minutes until they are golden brown.
Add the minced garlic and sun-dried tomatoes to the mushrooms, sautéing for an additional 1-2 minutes until fragrant.
Pour in the vegetable broth and bring to a simmer. Allow it to cook for about 3-4 minutes to reduce slightly.
Stir in the heavy cream and Italian seasoning, mixing well. Allow the sauce to simmer for another 2-3 minutes until it thickens slightly.
Add the chopped spinach and cooked pasta to the sauce, tossing everything together until the spinach wilts and the pasta is evenly coated.
Season with salt and pepper to taste. If using, stir in the grated Parmesan cheese until melted and creamy.
Serve immediately, garnished with fresh basil and additional cheese if desired.
