Description
Creamy, comforting shellbow pasta tossed with sautéed mushrooms, sun-dried tomatoes, and a velvety Parmesan cream sauce—perfect for cozy nights and special dinners alike.
Ingredients
Scale
- 12 ounces Shellbow Pasta
- 2 tablespoons Olive Oil
- 4 Garlic Cloves, minced
- 1 small Yellow Onion, diced
- 12 ounces Mushrooms (cremini or baby bella), sliced
- ½ cup Sun-Dried Tomatoes, finely chopped
- 1 cup Heavy Cream
- ¾ cup Parmesan Cheese, grated
- 2 cups Fresh Spinach
- ¼ teaspoon Red Pepper Flakes
- 1 teaspoon Salt
- ½ teaspoon Black Pepper, freshly ground
- ½ cup Reserved Pasta Water
- 1 tablespoon Butter
Instructions
- Bring a large pot of salted water to a boil. Cook shellbow pasta until just al dente. Reserve ½ cup of the pasta water and drain the pasta.
- In a large skillet over medium heat, heat olive oil. Sauté onions and garlic until fragrant.
- Add mushrooms and cook until browned and tender. Stir in sun-dried tomatoes.
- Reduce heat and pour in the heavy cream. Stir, then mix in Parmesan cheese until melted and smooth.
- Add cooked pasta to the sauce along with spinach, red pepper flakes, salt, and black pepper.
- Pour in reserved pasta water gradually until sauce reaches desired consistency. Simmer for 2–3 minutes.
- Stir in butter for extra richness. Adjust seasoning as needed. Serve hot.
Notes
- Use a mix of mushrooms for added depth of flavor.
- Don’t skip the reserved pasta water—it helps emulsify the sauce.
- Top with extra Parmesan and fresh herbs for garnish.
Nutrition
- Serving Size: 1 plate
- Calories: 590
- Sugar: 5g
- Sodium: 640mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg
Keywords: mushroom pasta, creamy shellbows, vegetarian dinner, comfort food, quick pasta recipes