A Creamy One-Pan Pasta Loaded with Mushrooms, Spinach & Sun-Dried Tomatoes
There’s just something about a creamy pasta that feels like a hug in a bowl. And when it comes together in one pan, with no separate boiling and barely any cleanup? That’s the kind of dinner magic we all need on busy weeknights.
This one pan mushroom pasta is cozy, rich, and packed with flavor thanks to mushrooms, garlic, sun dried tomatoes, and a creamy sauce that brings everything together. It’s the kind of dish that feels like comfort food, but still fresh and full of real ingredients. Best of all, it’s done in under 20 minutes.
Why you’ll want to make this on repeat
This pasta checks all the boxes. Here’s why:
- Everything cooks in one pan
No separate pot for boiling pasta. No sink full of dishes. Just one pan from start to finish. - Creamy and full of flavor
The sauce gets rich and glossy as it simmers, and the pasta soaks up all that goodness as it cooks. - Ready in 20 minutes
From chopping to serving, this is a quick, no-stress dinner. - Perfect for midweek cravings
It’s hearty, satisfying, and feels way fancier than the effort it takes.
Let’s talk about how it works
If you’ve never cooked pasta in the sauce before, this might sound a little unusual, but once you try it, you’ll wonder why you ever did it any other way.
Here’s the idea: instead of boiling the pasta separately, it goes into the pan dry, right alongside sliced mushrooms, onions, garlic, and a splash of stock and cream. As it simmers, the pasta softens and absorbs all the flavor in the pan, while the sauce thickens around it. It’s creamy, silky, and completely hands-off after the first few minutes.
How to Make this Creamy One Pan Mushroom Pasta with Spinach & Sun Dried Tomatoes (Quick Visual Guide)
(Full ingredient list and detailed instructions in the recipe card below)
Start by adding your pasta, sliced mushrooms, onion, garlic, spinach, and sun dried tomatoes right into a deep pan.
Pour in the cream and vegetable stock. Season everything well with Italian seasoning, paprika, salt, and pepper.
Put the lid on and let it cook over medium heat. The pasta will soften and soak up all the flavor as it simmers.
After a few minutes, remove the lid and stir. The sauce will start to thicken into a glossy, creamy coating.
Give everything a final toss. Finish with parmesan and chili oil if you like.
A few helpful tips
- Stir every couple of minutes
This keeps the pasta from sticking and ensures even cooking. You don’t need to hover, just check in every now and then. - Adjust the liquid if needed
Depending on your pasta and pan size, you might need to add a bit more broth or water as it cooks. Just keep an eye on it and trust your instincts. - Don’t skip the toppings
A sprinkle of grated cheese or chili oil right before serving takes this from really good to seriously crave-worthy.
Want to change it up?
- Use any pasta
Fettuccine, spaghetti, or short pasta like penne will all work. Just adjust the cook time and liquid slightly. - Try different greens
Kale, arugula, or even zucchini ribbons are great alternatives to spinach. - Switch the cream
Use whatever cream you’ve got. You can also blend soaked cashews or use milk with a spoon of flour or starch if needed. - Add some heat
Toss in a pinch of chili flakes or hot sauce while it cooks for an extra kick.
What to serve it with
This pasta is satisfying enough to stand alone, but here are a few simple pairings if you want to round out the meal:
- Fresh salad with lemony vinaigrette
- Crispy garlic bread
- Steamed broccoli or roasted veggies
FAQs about this Creamy One Pan Mushroom Pasta with Spinach & Sun Dried Tomatoes
Yes, just use your favorite gluten free pasta and adjust cook time as needed. Stir a little more often and watch the liquid levels.
Pop them in the fridge for up to 3 days. Reheat with a splash of water or stock to loosen the sauce again.
This is best served fresh, but you can slice the veggies and store them in the fridge to cut down prep time during the week.
Craving more one pan pasta recipes?
Try my other favorites:
🍃 One Pot Creamy Pesto Pasta
🍅 One Pan Creamy Tomato Spinach Pasta
And for more easy, cozy recipes like this, head over to the homepage and explore the full collection.
Creamy One-Pan Mushroom Pasta with Spinach & Sun-Dried Tomatoes
Equipment
- Deep sauté pan or wide pot
- Wooden spoon
- Measuring cups & spoons
- Knife
- Cutting board
Ingredients
- 200 g tagliatelle
- 150-200 g mushrooms sliced
- 1 medium red onion thinly sliced
- 3 cloves garlic sliced
- 60 g baby spinach
- 4-5 tbsp sun-dried tomatoes chopped
- 1 tsp Italian seasoning
- 1 tsp paprika
- 350 ml oat cream
- 200 ml vegetable stock
- Vegan Parmesan for serving
- Chili oil to finish
- Salt & pepper to taste
Instructions
- Add the pasta, mushrooms, onion, garlic, spinach, and sun-dried tomatoes into a deep sauté pan or pot.
- Season with Italian seasoning, paprika, salt, and pepper.
- Pour in the oat cream and vegetable stock. The liquid should nearly cover everything.
- Cover and cook over medium heat for about 10 minutes, stirring occasionally so the pasta cooks evenly and doesn’t stick. If it looks too dry during cooking, add a little more vegetable stock or water.
- Remove the lid and simmer for another 1–2 minutes, letting the sauce thicken into a glossy, creamy consistency.
- Serve with vegan Parmesan and a drizzle of chili oil.