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Home creamy tomato and cremini mushroom pasta Curated Farm Bags

creamy tomato and cremini mushroom pasta

Curated Farm Bags include the main ingredients in this recipe!

Fill yourself up with a solid pasta dish! It's creamy and vibrant flavors will have you scooping up your second serving in no time. Using all local ingredients!


1/2 pound (8 ounces) uncooked penne pasta
1 tablespoon olive oil
1/2 cup chopped white or yellow onion
1 large garlic clove, minced
4 large cremini mushrooms, sliced
2 tablespoons tomato paste
1/2 cup vegetable or chicken stock/broth
2 medium tomatoes, seeded and chopped
1 tablespoon dried basil
1 teaspoon dried oregano
1/3 teaspoon salt plus more to taste, preferably kosher
crushed red pepper flakes, to taste (optional)
2 ounces cream cheese, softened and cut into 8 pieces
1/4 grated parmesan cheese
3 cups fresh spinach leaves
1 teaspoon granulated sugar (optional)

Recipe Instructions - filling

Step 1: Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add penne. Cook as directed on the package until al dente, about 11-12 minutes. Drain into a colander
Step 2: Meanwhile, make the sauce: In a large skillet over medium heat, heat the olive oil until hot. Add the onion, mushrooms, and a big pinch of salt. Cook until softened, about 5 minutes. Add the garlic and cook 1 minute.
Step 3: Stir in the tomato paste and cook 30 seconds. Stir in the broth, tomatoes, basil, oregano, 1/4 teaspoon salt, and red pepper flakes (if using). Bring to a boil.
Step 4: Once boiling, turn the heat down to low then stir in the cream cheese and Parmesan cheese until melted.
Step 5: Add the spinach leaves and wait 30 seconds before stirring (as the spinach cooks, it'll shrink and be easier to stir). Cook for another 2-3 minutes or until wilted and bright green.
Step 6: Taste and adjust for seasoning. If the sauce is too acidic, add 1 teaspoon sugar. If it needs more salt, add more Parmesan cheese and/or salt.
Step 7: Add the cooked penne to the sauce and stir until coated.

The recipe and photo are courtesy of Chocolate Moosey

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