Introduction
This Vegetarian Spinach and Mushroom Pasta with Sun-Dried Tomatoes is a flavor-packed, restaurant-worthy dish that comes together in just 25 minutes! Imagine al dente pasta tossed with garlicky mushrooms, vibrant spinach, and sweet-tangy sun-dried tomatoes in a luxuriously creamy sauce. It’s the perfect meatless meal that satisfies even the most devoted carnivores at your table.
Why You’ll Love This Recipe
25-minute one-pot wonder (minimal cleanup!)
Packed with umami flavors from mushrooms and sun-dried tomatoes
Creamy without heavy cream (thanks to a smart sauce trick)
Meal-prep friendly – tastes great reheated
The combination of earthy mushrooms, fresh spinach, and intensely flavorful sun-dried tomatoes creates layers of taste that will have everyone asking for seconds. Plus, the creamy sauce clings perfectly to every noodle without being overly rich.
Ingredients You’ll Need
Main Components
- 12 oz pasta (penne, fettuccine, or rigatoni work best)
- 8 oz cremini mushrooms (sliced)
- 3 cups fresh spinach
- 1/2 cup sun-dried tomatoes (oil-packed, julienned)
- 3 garlic cloves (minced)
Creamy Sauce
- 2 tbsp sun-dried tomato oil (from the jar)
- 1/2 cup vegetable broth
- 1/2 cup milk (or plant-based alternative)
- 1/4 cup Parmesan (plus more for serving)
- 1 tsp Italian seasoning
- Red pepper flakes (to taste)
Pro Tip: Reserve 1 cup pasta water before draining – it’s gold for sauces!
Step-by-Step Instructions
1. Cook the Pasta (10 minutes)
- Boil pasta in salted water until al dente
- Reserve 1 cup starchy pasta water, then drain
2. Sauté the Vegetables (8 minutes)
- Heat sun-dried tomato oil in same pot
- Add mushrooms, cook until golden (5 minutes)
- Stir in garlic and sun-dried tomatoes (1 minute)
- Wilt spinach in batches (2 minutes)
3. Make the Sauce (5 minutes)
- Pour in broth and milk, simmer 2 minutes
- Stir in Parmesan until melted
- Add Italian seasoning and red pepper flakes
4. Combine & Finish (2 minutes)
- Return pasta to pot with vegetables
- Toss with sauce, adding pasta water as needed
- Season with salt and pepper to taste
Chef’s Secrets for Best Results
Use a mix of mushrooms (shiitake + cremini = umami bomb)
Don’t skip the sun-dried tomato oil – it’s flavor gold
Freshly grate your Parmesan – it melts better
Add fresh basil at the end for brightness
Serving Suggestions
Perfect Pairings:
- Garlic bread for sauce mopping
- Crispy white wine (Pinot Grigio)
- Simple arugula salad with lemon vinaigrette
Meal-Prep Tip:
- Stores well for 3 days – add splash of milk when reheating
Common Mistakes to Avoid
Overcooking the pasta (aim for al dente)
Using dried sun-dried tomatoes (oil-packed have better flavor)
Skipping pasta water (essential for sauce consistency)
Adding spinach too early (it wilts fast!)
FAQs
Q: Can I make this vegan?
A: Yes! Use nutritional yeast instead of Parmesan and plant-based milk.
Q: What if I don’t have sun-dried tomatoes?
A: Substitute with roasted red peppers, but add 1 tbsp tomato paste for depth.
Q: Can I add protein?
A: White beans or chickpeas would be delicious additions.
Q: How to make it gluten-free?
A: Use your favorite GF pasta – the sauce works with any type.
Conclusion
This Vegetarian Spinach and Mushroom Pasta with Sun-Dried Tomatoes proves meatless meals can be just as satisfying and flavorful as their meaty counterparts. With its creamy texture, vibrant colors, and layers of umami flavor, it’s a weeknight dinner that feels special enough for company.
Print
Creamy Vegetarian Spinach and Mushroom Pasta with Sun-Dried Tomatoes
- Total Time: 30 mins
Description
Indulge in a flavorful and hearty dish with this Vegetarian Spinach and Mushroom Pasta with Sun-Dried Tomatoes. Perfect for a quick weeknight meal, this pasta combines earthy mushrooms, vibrant spinach, and tangy sun-dried tomatoes in a deliciously creamy sauce.
Ingredients
12 oz pasta (your choice)
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, diced
8 oz mushrooms, sliced
1 cup sun-dried tomatoes, chopped
4 cups fresh spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil, chopped (for garnish)
Instructions
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced onion, and sauté until the onion is translucent, about 5 minutes.
Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
Stir in the chopped sun-dried tomatoes and cook for another 2-3 minutes.
Add the fresh spinach to the skillet and cook until wilted, about 2 minutes.
Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese, dried basil, and dried oregano. Season with salt and pepper to taste.
Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Cook for another 2-3 minutes to heat through.
Serve the pasta hot, garnished with chopped fresh basil.
