≡ Menu

Sun dried tomato and mushroom pasta in a garlic and basil sauce

Sun-dried tomato and mushroom pasta, sun-dried tomatoes, mushrooms, pasta recipes, Italian recipes

If you’re looking for a delicious and easy-to-make pasta recipe to add to your weekly/monthly recipe rotation, try this sun-dried tomato and mushroom pasta in a garlic and basil creamy sauce. The combination of flavors in this dish is SO GOOD, it’s a pure comfort food that you will be tempted to eat right out of the pan:

Sun-dried tomato and mushroom pasta, sun-dried tomatoes, mushrooms, pasta recipes, Italian recipes

The fettuccine pasta is tossed with sun-dried tomatoes, garlic, mushrooms, and basil in a very tasty, creamy and velvety sauce.

Sun-dried tomato and mushroom pasta, sun-dried tomatoes, mushrooms, pasta recipes, Italian recipes

This Italian-inspired dish is great served with a garlic bread on the side.  And a big fresh salad.  And please, don’t forget about a glass of wine.

Sun-dried tomato and mushroom pasta, sun-dried tomatoes, mushrooms, pasta recipes, Italian recipes

I’ve been eating the leftovers for 3 days now, and the pasta + the sauce still taste just great!  The pasta is best reheated in a pan, on medium heat, with a little bit of milk added gradually to thin the sauce as it gets reheated.

Sun-dried tomato and mushroom pasta, sun-dried tomatoes, mushrooms, pasta recipes, Italian recipes

This delicious vegetarian pasta dish is TOTALLY WORTH making it!

Sun dried tomato and mushroom pasta in a garlic and basil sauce

Total Time: 40 minutes

Yield: 4 servings

Sun dried tomato and mushroom pasta in a garlic and basil sauce

Ingredients

  • 2 tablespoons olive oil
  • 8 oz mushrooms, sliced
  • 3 garlic cloves, minced
  • 3.5 oz sun-dried tomatoes, diced
  • 2 cubes chicken bullion (use Vegetarian "Chicken" Bouillon for vegetarian version)
  • 2 cups boiling water
  • 1/2 cup half and half (may need to add another 1/2 cup)
  • 1/2 cup heavy cream
  • 1/2 cup shredded Parmesan cheese
  • 1 tablespoon dried basil (or up to 2 tablespoons minced fresh basil)
  • 1/2 pound fettuccine pasta

Instructions

  1. Heat olive oil on medium-high heat, add sliced mushrooms and garlic - and cook the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
  2. Dissolve 2 cubes of chicken bullion in 2 cups of boiling water. Carefully add the broth to the skillet - continue to cook the vegetables in a chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the basil.
  3. If your sauce is too thick at this point - add another 1/2 cup half and half. If your sauce looks thin to you - do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) - and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta.
  4. Cook fettuccine al dente according to the package instruction. Drain and rinse in cold water (this will stop the cooking). Add the fettuccine into the sauce and continue cooking the sauce with the pasta in it, on medium heat, for a couple of minutes (or more - to achieve the desired thickness) stirring constantly to coat well.
  5. Note: do not add salt to the creamy sauce because it should already be salty enough from the dissolved chicken cubes. Only in the very end when the sauce is done, you may add some salt if needed
http://juliasalbum.com/2014/02/sun-dried-tomato-and-mushroom-pasta/

{ 88 comments… add one }

  • ela@GrayApron February 28, 2014, 4:15 am

    My Goodness…I believe You. The combination of flavors is very appealing! :) ela

  • Angie (@angiesrecipess) February 28, 2014, 5:41 am

    This looks utterly delicious and comforting!

  • Allison February 28, 2014, 12:41 pm

    This looks AMAZING! Will definitely try this out over the next couple of weeks! Did you use fresh or dried basil? Two tbs of dried seems like a lot. My stomach is growling just at the thought of eating this. :) Thanks for sharing!

    • Julia March 3, 2014, 2:39 pm

      Hi Allison, thank you! I did use dried basil – I guess I like a lot of basil in my recipes! I will adjust the recipe though as, you’re right, it could be a lot for most people! :)

      • Allison March 4, 2014, 7:11 pm

        Thanks for the response! I actually happen to have fresh basil on hand now for another recipe (eggplant parm, yum!), so I might try this with fresh. I cannot wait!

  • Lindsey @ American Heritage Cooking February 28, 2014, 1:28 pm

    I am ALWAYS looking for a new addition to the monthly dinner rotation!! I can’t wait to try this! Hubs is gunna love it. I can just *feel* it!

  • Stacy | Wicked Good Kitchen February 28, 2014, 1:40 pm

    Gorgeous pasta, my friend! We just love sun-dried tomatoes in our pasta. By the way, because of you (ha!) I gained 3 lbs. because I just had to make your bacon and jalapeño popper mac and cheese the other night. I only had linguine in the house (and, I’m allergic to dairy so I made it low-dairy and used almond milk), but that didn’t stop me! ;) Thanks for sharing. Pinned!

    • Julia March 3, 2014, 2:43 pm

      Stacy, you’re so funny! :) Glad to hear you made the jalapeno popper mac and cheese – I love it! I’ve eaten too much of it lately, though, so now I am on a break from any mac and cheese! :)

  • Kayle (The Cooking Actress) February 28, 2014, 4:19 pm

    mmmmm that sauce looks and sounds FABULOUS!

  • Michelle March 1, 2014, 3:29 pm

    Only vegetarian if you don’t use chicken bullion. Aside from that it does look like a great recipe to try!

  • Deb March 1, 2014, 7:46 pm

    I adore the robust flavor of sun dried tomatoes in the winter! There is nothing else that recalls the heat drenched days of summer. An enticing dinner recipe!

  • rika@vm March 2, 2014, 12:45 am

    I had something similar to that last week – a friend made a really yummy pasta with just olive oil and garlic, all sautéed in the same pan and with fresh parsley and mushrooms/tomatoes. I love fettuccine pasta especially good fresh pasta!

    • Julia March 3, 2014, 2:45 pm

      I love good fresh pasta! I also love those simple recipes when you just combine mushrooms, tomatoes, garlic and olive oil with the fettuccine pasta – high quality ingredients stand out in recipes like that!

  • Beth March 2, 2014, 7:54 am

    I love every single flavour in this recipe. Can’t wait to try it!

  • Chris @ The Café Sucré Farine March 2, 2014, 11:51 am

    You’ve got all of my favorite ingredients in the fabulous looking pasta dish Julia. It looks just wonderful! Would anyone notice if I snitched a mushroom off of that middle picture?

    • Julia March 3, 2014, 2:46 pm

      Chris, you’re so funny! :)

  • Consuelo @ Honey & Figs March 2, 2014, 12:22 pm

    What a gorgeous combo of flavors – this dish looks perfect! That creamy sauce sounds unbelievably good, and it is making me wish this was my dinner today : )

    • Julia March 3, 2014, 2:46 pm

      Thank you, Consuelo! It’s a great and simple dinner!

  • John@Kitchen Riffs March 2, 2014, 12:44 pm

    What a nice combination of ingredients! Simple but so, so tasty. This is wonderful — thanks.

  • whatjessicabakednext March 2, 2014, 12:58 pm

    This looks delicious, Julia! Love pasta dishes like this- the sauce also sounds absolutely divine! :)

  • Ari @ Ari's Menu March 2, 2014, 1:08 pm

    This looks like my kinda dinner! I love when you get excited to keep eating the leftovers. Those mushrooms and sun dried tomatoes are totallllly calling my name!

  • Linda March 2, 2014, 1:11 pm

    I made this last night and it is truly delicious!!! I didn’t have fresh basil so I added dry basil (I know not the same), but looking forward to making it again soon with fresh basil. I also used fresh Rosemary fettuccine that I picked up at Pike Place market earlier in the day! I will definitely be adding this to my favorite recipes!

    • Julia March 3, 2014, 2:48 pm

      Linda, thank you! So glad you liked this pasta! It’s so simple but the flavors go really well together here! Yes, flavored pasta would be so good in this recipe!

  • Monica March 2, 2014, 5:48 pm

    Wow, I’m literally in love with this recipe. It has all of my favorite ingredients in a pasta. I’m going to have to try this out soon!! Have a great day (:

    • Julia March 3, 2014, 2:49 pm

      Thanks, Monica! :)

  • Suzanne Perazzini March 3, 2014, 3:08 am

    That pasta looks absolutely delicious and worth trying. We eat pasta often and it’s nice to try a new sauce.

  • Monica March 3, 2014, 5:08 pm

    I’m having a moment with pasta and sun-dried tomatoes right now too! Needless to say, your pasta dish here looks plate-licking good! : )

    • Julia March 4, 2014, 2:44 pm

      Thanks, Monica! I love sun-dried tomatoes and pasta!

  • Alex March 11, 2014, 4:37 am

    What kind of mushrooms did you use?

    • Julia March 19, 2014, 3:08 pm

      Alex, I used just regular white button mushrooms found in most grocery stores.

  • Pat March 11, 2014, 11:26 pm

    I just made this.. it’s amazing. Great combination of flavours. Thank you!!!

    • Julia March 19, 2014, 3:09 pm

      Pat, thank you! I am glad you liked it! :)

  • Sarah March 12, 2014, 4:30 am

    Looks good, but chicken bullion is not vegetarian.

    • Julia March 19, 2014, 3:11 pm

      You’re right – I just updated the recipe “to use Vegetarian “Chicken” Bouillon for vegetarian version”.

  • Lori March 12, 2014, 7:10 pm

    This looks amazing!!! Do you think adding in some spinach would be ok?? Trying to get my greens in there!!

    • Julia March 19, 2014, 3:11 pm

      I think spinach would be great here!

  • O.P. March 13, 2014, 5:09 pm

    I made this dish with spaghetti squash, it was amazing!

    • Julia March 19, 2014, 3:12 pm

      I am sure it’s so good with spaghetti squash – I need to make it that way sometime too! What a great idea you gave me! :)

  • VK March 14, 2014, 9:18 pm

    Just made this dish for dinner :) delicious! My kids love it, too! Sorry, no leftovers. Thanks for great recipe :)

    • Julia March 19, 2014, 3:13 pm

      So glad you and your kids liked it! It’s a great “family” dish! :)

  • Amber March 16, 2014, 8:10 pm

    Is there a substitute for the chicken bullion? Some amount of chicken broth maybe? I am avoiding processed foods/ingredients; otherwise, this looks tasty.

    • Julia March 19, 2014, 3:16 pm

      Yes, you can substitute 2 cups of chicken broth for 2 cups of boiling water and 2 chicken bullion cubes in this recipe. You might have to add more salt to your dish because, as you are well aware, chicken bullion cubes are very salty! :)

  • Joanna March 18, 2014, 9:42 am

    Hi Alison! This recipe looks super yummy and I can’t wait to try it! However I cannot eat cream and was wondering if it could be substituted with tomato sauce instead, or just olive oil sauce? Have you ever tried it this way?

    • Julia March 19, 2014, 3:03 pm

      Hi Joanna! Never tried to replace the cream with the tomato sauce or just olive oil sauce – I am sure the flavor will change considerably, and it would a completely new recipe. I did try the pasta with olive oil sauce and sun-dried tomatoes, but without the addition of the chicken bullion cube – again, that would be an altogether different recipe.

  • Suan March 20, 2014, 10:07 am

    Hi I stumbled upon your blog for I was looking for easy but delicious pasta recipes. I love mushrooms and cannot wait to try this one out. You got a wonderful blog. Thank you for sharing. I am from the other side of the globe and there are certain cooking terminology here that I do not understand. What is half and half.? Thank you.

    • Julia March 28, 2014, 3:10 pm

      Suan, thank you for stopping by! I love mushrooms A LOT! Most recipes that I make with mushrooms don’t even make it to my blog because I just don’t have time. :) Half and half is a milk product that contains 1/2 whole milk and 1/2 cream. Half-and-half has a much lower fat content than full-fat heavy cream – I believe, about 12% fat content.

  • Lulu March 21, 2014, 3:52 pm

    I can’t wait to make this. I was wondering though, did you use sundried tomatoes packed in oil, or the kind in a zip pouch (with no liquid)? Thanks.

    • Julia March 28, 2014, 3:03 pm

      Lulu, I used sun-dried tomatoes in a zip pouch, without any oil or liquid. They were just dry sun-dried tomatoes in a bag. :)

  • Valerie March 23, 2014, 9:00 pm

    Just made this and doubled it for a party of 7. It was a hit! Everyone had clean plates and we finished the whole batch! It was delicious. :) Yummy with a glass of red wine, salad, and a loaf of good bread. I will definitely make this again :D.

    • Julia March 28, 2014, 3:02 pm

      Valerie, so glad you enjoyed it! Yes, the glass of wine is REQUIRED with this dish! :) And a good loaf of bread, of course. Once again, comments like yours make my day – thank you for stopping by!

  • Nicole March 31, 2014, 11:03 pm

    Made this tonight and my family devoured it!!!! Even my picky 6 year old daughter loved it!!! Will be making this again!!! Thanks for sharing this recipe!!!

  • Kelley April 13, 2014, 12:54 am

    This looks amazing! I can’t wait to try it!

  • Cheryl S. April 29, 2014, 8:32 pm

    Made this tonight. Delicious! I added some chunks of rotisserie chicken breasts at the end to satisfy the meat lovers in my family. Also, I used pappardelle egg pasta because that’s what i had in the pantry. I will definitely make this again.

  • Laura Gorno May 4, 2014, 9:11 pm

    Oh my goodness !!! Made this tonight and it was delicious !!! Looked just like pic and not hard to make !!! Thank you !!!!

  • Jessica May 9, 2014, 9:04 pm

    Absolutely delicious! I used fresh basil from my garden.
    Love this recipe.

  • Adam @ The Food Agency May 11, 2014, 1:13 am

    Another gem!

    Your recipes are on another world!

  • Lauren May 14, 2014, 2:08 pm

    Holy moly. I found this recipe on pinterest and made it last night- (i love mushrooms, pasta and sun dried tomatoes). IT. WAS. DELICIOUS!!!!!

    Like I can’t wait for the work day to be over just so I can go home to eat leftovers. . . #pathetic

    Thanks for a FANTASTIC recipe!!!!

  • Elizabeth Kiecke May 15, 2014, 2:00 pm

    What are your suggestions for making this dish dairy free? I have some almond milk. Could I substitute that for the heavy cream and half and half?

    Also would 2 cups of vegetable broth adequately replace the chicken bullion and water?

    It looks delicious!

  • Elizabeth Kiecke May 15, 2014, 2:04 pm

    Do you have any suggestions for making this dairy free? I have some almond milk. Could I use that to replace the half and half and heavy cream?

    Also, could I substitute 2 cups of vegetable broth for the water and chicken bouillon?

    This looks delicious!

  • Danni May 16, 2014, 4:34 am

    Can’t wait to try this recipe! Quick question though, I’m overseas and can’t seem to find half and half on the economy. Can I use a half and half substitute recipe (butter and milk)?

  • Elizabeth Kiecke May 16, 2014, 12:06 pm

    This looks delicious. I am looking for a way to make this dairy free! I do have some almond milk. Could that be substituted for the heavy cream and half and half?

    Also, could I use 2 cups of Vegetable broth instead of the water and chicken bouillon?

  • Rachel May 28, 2014, 10:18 pm

    Hello! Just made this for dinner tonight, and i really loved it. However, when I put my Parmesan cheese in it all just clumped up and never really combined with the sauce. Any tips for avoiding this?

    • Julia July 7, 2014, 3:05 pm

      Rachel, to avoid the Parmesan cheese getting clumped up, make sure that the sauce STARTS BOILING. Then, sprinkle grated Parmesan cheese even over the sauce, reduce heat to medium and cook the sauce, constantly stirring, for a couple of minutes, until the cheese melts. It’s important that the sauce is completely heated through, before adding the grated cheese, to ensure that the cheese reaches its melting point almost immediately after it’s added to the sauce.

  • Kathy June 2, 2014, 8:40 pm

    I just made this for dinner and it is fabulous! My husband and son both said this is great and they want me to make it again! Thank you :) !

    • Julia July 7, 2014, 3:00 pm

      Kathy, I am so glad you and your family liked this pasta! Thank you for taking the time to comment!

  • tracey June 3, 2014, 6:25 pm

    Just made this …soooo good! Easy to follow instructions :)

    • Julia July 7, 2014, 3:00 pm

      Tracey, thank you!

  • Crissy June 10, 2014, 4:54 pm

    @Elizabeth Kiecke Vegetable broth would definitely work here. As far as the almond milk goes, the sauce will be a lot thinner without the heavy cream. I don’t know for sure, but if you want yours to look like the photo, I would use the ingredients listed or Google an almond milk alfredo sauce!! Could turn out great!!

  • Michelle June 10, 2014, 10:21 pm

    Yum!! Just made this! My son was raving about my skillzzzz! Hahaha! :)

    • Julia July 7, 2014, 2:59 pm

      Michelle, ha-ha! Glad that you and your son liked this dish! A good, easy-to-make dinner, with no fuss ingredients!

  • Jasmine June 12, 2014, 4:15 pm

    Wow this looks delicious. We usually make a similar dish, but I’ve never tried chicken stock cube before… Will definitely try over the weekend :-)

    • Julia July 7, 2014, 2:58 pm

      Thanks, Jasmine! Love mushrooms and sun-dried tomatoes, and the chicken stock cube just makes the creamy sauce so much more flavorful (and easy to make, too)!

  • Solie June 16, 2014, 3:02 pm

    Made this yesterday for dinner and it was easy and delicious. I added chicken breasts to it as my husband has to have some type of meat with his meals, but I would definitely eat it even without any meat. Yummy!!

    • Julia July 7, 2014, 2:57 pm

      Solie, so glad you liked it! My husband is the same way – I always have to add meat to our dinner, for him! :)

  • MiMi213 June 23, 2014, 9:10 pm

    Can’t wait to make this for dinner tonight. Hope it’s ok to use the sun-dried tomatoes in oil. It’s all I have…

    • Julia July 7, 2014, 2:57 pm

      Yes, you can use sun-dried tomatoes in oil. It would be just fine. Drain from oil if you like, but a little bit of that oil is not going to hurt the dish, either!

  • Laura July 2, 2014, 5:55 pm

    I made this last night! It was delicious and the salt content was perfect. I made mine with sundried tomatoes in OO, shrimp, and angel hair. Splurge on fresh Basil also.

    • Julia July 7, 2014, 2:56 pm

      So glad you liked it! Shrimp and angel hair pasta with this sauce sounds AMAZING! I have to try that sometime!

  • Alexandra Bedolla July 12, 2014, 7:48 pm

    I made this but I doubled the recipe for my family and my sis. It was killer! Everyone wanted seconds.

    • Julia July 14, 2014, 2:42 pm

      Thanks, Alexandra! So nice to hear that you liked the recipe and wanted seconds! Thank you, thank you! :)

  • Stacey July 13, 2014, 5:46 pm

    This recipe was ABSOLUTELY delicious!! Thank you!

    • Julia July 14, 2014, 2:41 pm

      Stacey, you’re very welcome! I am very glad you liked this pasta! :)

  • sara July 15, 2014, 8:32 pm

    I found this via Pinterest and Knew I had to try it! Made it almost exactly to the recipe, only I started out adding maybe 1 1/4 cubes chicken stock just to try to cut back on sodium. When I tasted the recipe halfway through, I found that it really did need that extra amount to season it properly. Also added a couple twists of black pepper because I’m obsessed. Delicious!!! Couldn’t be more happy, seriously!

    • Julia July 23, 2014, 10:18 pm

      Sara, so glad to hear that! I am glad you enjoyed the recipe! I also usually not too big on salt, but this recipe needed it!

  • Julie @ HostessAtHeart July 22, 2014, 5:18 pm

    My husband is going to propose all over again if I make him this dish! My mouth is watering just thinking about eating it!

    • Julia July 23, 2014, 10:19 pm

      Ha-ha! Yes, guys love this kind of rich dish with lots of carbs!

  • Lindsay July 23, 2014, 9:36 pm

    This was delicious. I used no sodium chicken cubes to reduce the sodium intake. Still very tasty. Looking forward to the left overs. Thank you!

    • Julia July 24, 2014, 2:54 pm

      So glad you liked it! I’ve never heard of no sodium chicken cubes – I need to check them out, would love to use them in my recipes!

Leave a Comment