Marry Me Pasta
This creamy, flavorful Marry Me Pasta is rich with sun-dried tomatoes, mushrooms, and spinach—rumored to be so good, it could inspire a proposal. A perfect dish for cozy nights or romantic dinners.
Equipment
- Large Skillet
- Pot for Boiling Pasta
- Strainer
Ingredients
Main Ingredients
- 1.5 tablespoons sun-dried tomato oil
- 8 oz Baby Bella mushrooms sliced
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 1.5 teaspoons Italian seasoning
- 0.25 teaspoon black pepper
- 12 oz gluten-free penne pasta
- 1 tablespoon basil olive oil
- 0.5 teaspoon dry basil
- 0.33 teaspoon smoked paprika
- 1 tablespoon Italian seasoning
- 0.5 teaspoon salt
- 2 tablespoons shallots diced
- 1 tablespoon minced onion
- 2.5 tablespoons tomato paste
- 0.5 cup sun-dried tomatoes diced
- 2 cups spinach diced
- 2 tablespoons butter
- 2 tablespoons minced garlic
- 1.5 cups vegetable broth
- 1 cup heavy cream
- 1 cup parmesan cheese shredded
- 2 tablespoons gluten-free flour
- chopped basil for garnish
Instructions
- Heat sun-dried tomato oil in a skillet. Add mushrooms, paprika, salt, Italian seasoning, and black pepper. Cook 4–5 minutes.
- Meanwhile, cook gluten-free penne in boiling water until al dente. Drain and set aside.
- Push mushrooms to the side of the skillet. Add basil oil, butter, garlic, shallots, sun-dried tomatoes, and tomato paste to the center. Stir in Italian seasoning, smoked paprika, dry basil, and salt. Cook 2 minutes.
- Sprinkle in gluten-free flour and mix well to combine.
- Pour in vegetable broth and heavy cream. Stir in spinach. Simmer for 5 minutes until sauce thickens and spinach wilts.
- Add shredded parmesan cheese and stir until melted and creamy.
- Fold cooked penne into the sauce until fully coated.
- Serve hot, garnished with chopped basil.
Notes
To reheat, add a splash of cream or broth and warm gently in a skillet. This dish can be made ahead by prepping the sauce in advance.