# What You Need:
→ Pasta
01 - 12 oz penne pasta
→ Vegetables
02 - 2 tbsp olive oil
03 - 9 oz cremini or button mushrooms, sliced
04 - 3.5 oz sun-dried tomatoes in oil, drained and sliced
05 - 3 cloves garlic, minced
06 - 1 small yellow onion, finely chopped
07 - 2 cups fresh baby spinach
→ Sauce
08 - 1 cup heavy cream
09 - ½ cup vegetable broth
10 - ½ cup grated Parmesan cheese
11 - 1 tsp dried Italian herbs (basil, oregano, thyme)
12 - Salt and pepper, to taste
13 - Pinch of red pepper flakes (optional)
→ Garnish
14 - Fresh basil leaves, torn
15 - Additional grated Parmesan cheese
# Steps:
01 - Boil penne in salted water until al dente, reserving ½ cup pasta water. Drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook 5 minutes until golden and tender.
03 - Incorporate onion and cook 2 minutes. Stir in garlic and sauté 30 seconds until fragrant.
04 - Add sun-dried tomatoes and cook for 2 minutes, stirring occasionally.
05 - Reduce heat to medium. Stir in heavy cream, vegetable broth, Italian herbs, salt, pepper, and red pepper flakes if using. Simmer 2–3 minutes until slightly thickened.
06 - Mix in Parmesan cheese until fully melted and sauce is creamy.
07 - Add cooked penne and spinach to the skillet. Toss thoroughly, adding reserved pasta water gradually to achieve desired sauce consistency.
08 - Remove from heat. Top with torn fresh basil and extra Parmesan before plating.
