Creamy Mushroom Spinach and Sun-dried Tomato Pasta

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• Creamy Mushroom Spinach and Sun-dried Tomato Pasta Ingredients
• How to Make Creamy Mushroom Spinach Sun-dried Tomato Pasta
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• Creamy Mushroom Spinach Sun-dried Tomato Pasta

I LOVE pasta! It is super versatile, easy to cook and serve. Recently, I shared this cooling vegetarian pasta salad recipe but today, I'm sharing a hot and creamy mushroom sun-dried tomato pasta - Yum! 

This recipe is inspired by a wonderful virtual cheese event that I attended to celebrate Festa della Repubblica or Italian national day. I was sent lots of authentic Italian goodies and made gnocchi (from scratch) with sun-dried tomatoes and asparagus! After enjoying this delicious meal, I had lots of leftover ingredients so I got creative, did some testing and this easy, mouth-watering mushroom, spinach and sun-dried tomato pasta was born.

Cream and cheese are a classic delicious combo that never fails to impress when cooked correctly. This dish is also easy to customize to your taste. Feel free to add your favorite veggies or omit the mushrooms to make sun-dried tomato and spinach pasta instead.

You can also try this, Easy Creamy Tomato Mushroom Pasta, Best Chicken and Mushroom Pie and Quick Margherita Pizza.

Creamy Mushroom Spinach and Sun-dried Tomato Pasta Ingredients

The ingredients are fairly easy to find and you'll probably have a few things in your cupboard already! You will need the following:

• Pasta:  Spaghetti is a great option for this dish. It soaks up the creamy sauce and is very filling. If you don't have spaghetti, you can use linguine, rigatoni or tagliatelle instead.
• Garlic: Fresh garlic is vital to enhance the flavors in this dish. You can use store-bought crushed garlic or garlic powder if you don't have fresh garlic.
• Double cream: Try single cream as an alternative 
• Spinach: Add fresh spinach to this pasta. Make sure you wash and roughly chop the spinach before adding it to this dish.
• Mushrooms: I used chestnut mushrooms for this recipe. Some good alternatives include
• Lemon juice and zest: Use fresh, unwaxed lemons for this recipe. Look for lemons that have some give when you squeeze them. This a sign of ripeness. Also, avoid any citrus with scars, bruises, or discoloration. The skin should be vibrant and not dried out.
• White wine vinegar: Adds a delicious tart flavor to the creamy sauce. If you don't have white wine vinegar, you can use balsamic, red wine or white vinegar instead. Be aware that red and balsamic vinegar may alter the color of the dish.
• Sun-dried tomatoes: You can either use sun-dried tomatoes that have been packed on their own or sun-dried tomatoes that have been preserved in oil. Either will work fine with this recipe.
• Salt, pepper, dried oregano: It is really important that you taste the sauce as you go along and adjust the seasoning to your taste.
• Cheese: You can use either Grana Padano or Parmesan cheese.
• Olive oil: As always, quality Olive oil is the best option.

How to Make Creamy Mushroom Spinach Sun-dried Tomato Pasta

1. Start by chopping mushrooms, spinach, garlic and sun-dried tomatoes.
2. Next, you will need to boil water in a medium-sized saucepan and add a pinch of salt. Add the spaghetti and cook for 8-10 minutes. Your pasta should be al dente (almost done).
3. While the spaghetti cooks, add a splash of olive oil to a large pan. Then add the chopped garlic and cook until fragrant. Add the chopped mushrooms, a pinch of salt and cook for a couple of minutes. Next, add sun-dried tomatoes, stir and cook for 2-3 minutes.
4. Pour in the double cream, lemon juice, vinegar, add grated lemon zest and salt and pepper to taste. Stir the mixture and adjust the seasoning if necessary. Cook on low heat for about 10 minutes or until the sauce thickens.
5. By this time the spaghetti should be done. Drain out the water and reserve at least 2 cups for later.
6. After the sauce thickens, add the cheese, spaghetti, spinach and mix well until combined. Finally, leave the spaghetti to simmer for 3-5 minutes or until done.

Top Tips

• Pasta: The great thing about this dish is that it can be customized very easily. I went for spaghetti as it soaks up cheesy, creamy sauces quite well but feel free to use rigatoni, penne, linguine or tagliatelle instead. These pasta types are great because they hold sauces very well due to their texture.
• Olive oil: The quality of olive oil makes a really big difference. Use the best olive oil you can find to get the best out of this dish.
• Cream: To make this sun-dried tomato creamy, add the double cream. You can use single cream instead but remember that the consistency might not be as thick.
• Creamy sauce: If the sauce is too thick, then add some reserved pasta water to loosen the sauce. You may need to add more salt at this stage, as adding more water can dilute the flavors in the creamy sauce.
• Spinach: Make sure you add the spinach when you add the spaghetti. If you add the spinach too early, it will become too soft.

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