This recipe is cozy, creamy, and packed with flavor, and it comes together fast enough for a weeknight dinner.
WHY YOU'LL LOVE THIS RECIPE
Marinara keeps the dish bright , heavy cream makes it silky and rich, and the mushrooms and garlic make it taste like a real “made in a pan” pasta.
INGREDIENTS
Here is everything you need: Penne pasta, Olive oil, Mushrooms, Garlic, Marinara sauce, Crushed pepper flakes, Roma tomatoes, Spinach, Heavy cream, Salt, Pepper, and Parmesan cheese
Bring a large pot of salted water to a boil. Cook penne until al dente, then drain and set aside.
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STEP 1: COOK THE PASTA
STEP 2: SAUTÉ THE MUSHROOMS
Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook 3 to 4 minutes until softened and lightly browned.
STEP 3: ADD GARLIC
Stir in minced garlic and cook about 1 minute, stirring constantly so it doesn’t burn.
STEP 4: ADD PASTA, MARINARA, AND SPICE
Add cooked pasta to the skillet along with marinara sauce and red pepper flakes. Stir and cook 2 to 3 minutes until heated through.
STEP 5: ADD TOMATOES AND SPINACH
Stir in diced Roma tomatoes and baby spinach. Cook about 2 minutes, stirring, until spinach wilts.
STEP 6: FINISH WITH CREAM AND SEASON
Pour in heavy cream and stir until creamy and fully combined. Season with salt and black pepper to taste.
STORAGE TIPS
The pasta can be refrigerated in an airtight container for up to 3 days. You can reheat on the stovetop or microwave in short bursts.
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