This delicious creamy sun-dried tomato pasta is perfect for a quick lunch or dinner and is packed full of delicious ingredients!
Course Main Dish
Cuisine American
Keyword pasta
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 4people
Calories 666kcal
Author Nicole Johnson
Ingredients
4tablespoonsbutter
6 mediumcrimini mushrooms
1tablespoongarlicminced
1handfullbaby spinach
1/2cupsun-dried tomatoesdiced
1cupwhite winelike Sauvignon Blanc
1/2cuppasta water
1/4cupheavy cream
1poundpasta
Instructions
Put a pot of well-staled water on to boil. Cook the pasta al dente when it comes to a boil. Drain well, reserving 1/2 cup of pasta water, and keep the pasta covered until ready to use.
Melt the butter in a large sauté pan. Add the mushrooms and cook until they are lightly browned and the water has released and cooked off.
Add the garlic, baby spinach, and sun-dried tomatoes to the pan. Sautè until the spinach is wilted.
Add the wine to the pan and let it cook down for about 5 minutes.
Add the pasta water, pasta, and cream to the pan. Mix it in until everything is well coated. Let simmer for 3-4 minutes while simmering, stirring frequently.