We're all about narrowing the gulf between you and a delicious homemade dinner, and we've outdone ourselves with this pasta. There's no giant pot of boiling water to deal with and no colander to dig out of your cupboard. One pan and a trusty wooden spoon are all you need to put this dinner on the table. Meaty cremini mushrooms in a creamy mixture of tangy sun-dried tomatoes and fresh spinach make for a meal that's all comfort and no hassle.
Cut mushrooms into ¼" slices.
Peel and mince shallot.
Cook the Vegetables
Heat a large pan over medium-high heat with 2 tsp. olive oil. Add mushrooms and shallot to hot pan and stir often until browned and tender, 3-4 minutes.
Stir in garlic and red pepper flakes (to taste) and cook 1 minute.
Transfer vegetables to a plate and season with ¼ tsp. salt and a pinch of pepper.
Reserve pan; no need to wipe clean.
Start the Pasta
Return pan used to cook mushrooms to high heat.
Add 3½ cups water, pasta, sun-dried tomatoes, tomato paste, and vegetable base to hot pan and stir to combine. Pasta should be covered by liquid. Add more water if needed.
Bring to a simmer, then reduce heat to medium to maintain simmer. Stir often until pasta is al dente, 12-15 minutes. There should be about 1 cup of liquid remaining in pan.
Finish the Pasta
Once pasta is tender, add cream and increase heat to medium-high.
Bring to a simmer and reduce heat to medium. Do not boil, as cream sauces can break during boiling. Simmer until slightly thickened, 3 minutes.
Season with ½ tsp. salt.
Add the Spinach and Parmesan
Return mushrooms and shallots to pan and add spinach and Parmesan (reserve a pinch for garnish).
Season with a pinch of salt and pepper, and stir gently until spinach just begins to wilt, 1 minute.
Plate dish as pictured on front of card, garnishing with remaining Parmesan. Bon appétit!