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creamy mushroom, sun-dried tomatoes, spinach pasta in a pan side view

Creamy Mushroom Spinach Sun-dried Tomato Pasta

Jen Sim
Kick-off Meatless Monday with this delicious, creamy mushroom spinach and sun-dried tomato pasta! This vegetarian-friendly pasta is filled with flavor that will leave you wanting more. Make in just 30 minutes for lunch or dinner.
5 from 10 votes
Print Pin
Course: Main Course
Cuisine: Italian
Keyword: Meatless Monday, mushroom pasta, Sun-dried tomato pasta, Vegetarian Pasta Salad
Prep Time: 5 minutes
Cook Time: 25 minutes
Author: Jen Sim

Equipment

  • Pan
  • Saucepan

Ingredients

  • 400 g Pasta
  • 2-3 Garlic cloves
  • 1 cup of double cream
  • 1.5 cup Spinach
  • 160 g Mushrooms
  • 2/3 cup Sun-dried tomatoes
  • 3-5 tbsp Lemon juice and zest
  • 2-4 tbsp White wine vinegar
  • Salt and pepper to taste
  • ¼ tsp Dried oregano
  • 1/2-1 cup of Grana Padano/Parmesan cheese
  • Olive oil

Instructions

  • Cook pasta: Add water and a pinch of salt to a saucepan. Bring to a boil then add pasta and cook for 8-10 minutes. The pasta should al dente.
  • Chop vegetables: Chop spinach, mushrooms, sun-dried tomatoes and garlic.
  • Cook vegetables: Heat a splash of olive oil in a pan. Add garlic and cook for a few minutes or until you smell the aroma. Then, add mushrooms, season with salt to taste and stir. Next add sun-dried tomatoes and cook for 2-3 minutes.
  • Cream Sauce: Pour double cream, lemon juice and white wine vinegar into the pan. Season the sauce with salt to taste, pepper to taste, dried oregano and stir well. Then, cook the sauce on low heat for 10 minutes or until it thickens.
  • Creamy pasta: Once the sauce thickens, add cheese, spaghetti, spinach and mix until well combined. Leave the spaghetti to simmer for 3-5 minutes or until done.

Notes

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: Double cream forms the base of this sauce. You can use single cream instead but, bear in mind 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.