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

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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.Β  And a big fresh salad.Β  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!Β  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, meatless 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


  • 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
  • NOTE:
  • WHAT IS HALF AND HALF? Half and half is the US milk product that combines half milk half cream to form a lighter cream (unlike heavy cream). To make 1 cup of half and half, combine 1/2 cup milk and 1/2 cup regular cream (heavy, or whipping cream).


  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.

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{ 195 comments… add one }
  • [email protected] February 28, 2014, 4:15 am

    My Goodness…I believe You. The combination of flavors is very appealing! πŸ™‚ 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. πŸ™‚ 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! πŸ™‚

      • 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!

      • Morgan October 16, 2016, 12:54 pm


        I’m trying this dish tonight but my husband has to have some for of meat in it what would be the best to use chicken or beef I like beef more than chicken…thank

  • 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 jalapeΓ±o 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! πŸ˜‰ Thanks for sharing. Pinned!

    • Julia March 3, 2014, 2:43 pm

      Stacy, you’re so funny! πŸ™‚ 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! πŸ™‚

  • 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!

  • [email protected] 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 sautΓ©ed 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 CafΓ© SucrΓ© 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! πŸ™‚

  • 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!

  • [email protected] 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! πŸ™‚

  • 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! πŸ™‚

  • 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! πŸ™‚

  • 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! πŸ™‚

  • VK March 14, 2014, 9:18 pm

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

    • Julia March 19, 2014, 3:13 pm

      So glad you and your kids liked it! It’s a great “family” dish! πŸ™‚

  • 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! πŸ™‚

  • 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. πŸ™‚ 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. πŸ™‚

  • 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. πŸ™‚ 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! πŸ™‚ 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?

    • Angela Kirby February 3, 2017, 1:03 pm

      Hi Elizabeth,
      I am dairy intolerant and yes you can use almond milk. You will just need to make a Bechamel sauce. Here is a link to one just copy and paste http://www.foodnetwork.com/recipes/mario-batali/bechamel-sauce-recipe.html#!

      I use this method all the time for an Alfredo substitute. Once you melt in Parmesan just like Julia does in this recipe and add black pepper it taste just like Alfredo. The recipe I linked here makes a large amount so I would cut it in half to use with this recipe. I hope this is helpful and yes I’m sure you can use vegetable broth, but to be truthful I don’t think it will taste as good as vegetable broth has a very different flavor.

      I made this last night and it was wonderful, something about adding the bouillon cube adds so much flavor thanks for sharing.

      • Julia February 6, 2017, 3:10 am

        Angela, thank you so much for such a helpful comment! Great to know that this sauce can be done with almond milk – I want to try that too myself! I agree about the bouillon cubes – they have lots of flavor and add just the right amount of salt to the sauce.

  • 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 πŸ™‚ !

    • 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 πŸ™‚

    • 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! πŸ™‚

    • 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 πŸ™‚

    • 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! πŸ™‚

  • 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! πŸ™‚

  • 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! πŸ™‚

  • 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!

  • Deceptively Educational July 24, 2014, 11:23 pm

    Instead of using chicken bouillon (since it typically has MSG), do you think I could substitute 2 c. organic chicken broth/stock? This sounds delish!

    • Julia August 5, 2014, 2:58 pm

      Yes, you can – you might need to add more salt, of course, since chicken bouillon cubes are so salty to begin with.

  • Catlya July 27, 2014, 9:30 am

    I made this last night and we both LOVED it ~ and my husband is not a huge pasta fan!

    • Julia August 5, 2014, 2:59 pm

      Thank you, Catlya! So glad your family enjoyed it!

  • Chris August 3, 2014, 10:52 am

    do you think it would be as good with chicken or shrimp?

  • Sophia August 3, 2014, 9:10 pm

    I made this tonight but used spaghetti bc that’s all I had. Also, no chicken broth or cubes in the house so I used boiling water with salt. Let me tell you, my family devoured this dish! My 11 year old son said, and I quote, “what is in this sauce? It’s amazing!” I’m impressed when he’s impressed! Great recipe!!

    • Julia August 5, 2014, 3:03 pm

      Sophia, so glad you liked this recipe! Wow, good to know that water with salt was enough and didn’t compromise the flavor!

  • Mel August 8, 2014, 12:06 am

    I made this for dinner tonight and it was incredible! I added spinach and cut back a bit on the cream but it turned out great! Simple and delicious. Thanks so much for sharing.

    • Julia August 19, 2014, 2:43 pm

      Mel, thank you! I am glad you enjoyed this recipe for dinner! I agree – cutting back on cream should not be too detrimental to this recipe πŸ™‚ – I am tempted to make another, low fat version of it, myself. πŸ™‚

  • Alison August 13, 2014, 2:54 pm

    Definitely a weekend dish looks amazing

    • Julia August 19, 2014, 2:44 pm

      Thanks, Alison! It’s a great comfort food dish!

  • Jaci August 16, 2014, 11:11 am

    Can I make this in a crock pot? Suggestions please.

    • Julia September 5, 2014, 2:35 pm

      Jaci, I never made pasta dish in a crock pot, and I am afraid the pasta would get way too soft, or even mushy, if making this in a crockpot.

  • Amy September 4, 2014, 8:44 pm

    made this for my fam, but used chicken stock and lower fat cream alongside the half&half. was still super good! i loved how easy it was. will make again.

    • Julia September 5, 2014, 2:34 pm

      Hi Amy! Thanks for stopping by! Good to know that using chicken stock instead of chicken bullion cubes and lower fat cream worked!

  • Theresa September 5, 2014, 6:19 pm

    Making this tonight but don’t have the heavy cream or half and half to avoid a quick trip to the store could I use whole milk and make a roux?

    • Julia September 8, 2014, 2:56 pm

      In theory, yes you could use milk and a roux, but have to be careful not to over do it as you will be adding Parmesan cheese into the hot sauce which will thicken it even more. I would use a very small amount of roux, then add Parmesan cheese and let it melt and combine with the sauce, and see how thick the sauce gets.

  • Lisa September 10, 2014, 9:23 pm

    I made this tonight, with a few adjustments. I used low sodium chicken broth instead of bullion. I also added fresh basil & oregano from my garden. I sautΓ©ed some onions with the veggies, then I added about 2 cups of chopped chicken from a left over rotisserie chicken. Next time I’ll try some red paper flakes too. Yum! Yum!

    • Julia September 11, 2014, 2:48 pm

      Wow, you made this recipe so much better by using low sodium chicken broth, fresh basil and oregano plus extra veggies. And, I love this dish with chicken – chicken makes it so complete!

  • Ria September 17, 2014, 3:16 am

    I will definitely try this one, for my bestfriend Birthday tom,she will love this because she’s crazy for Pasta and this one is Healthy too, my kids will love this also. Thanks Ms. Julia for this great and simple recipe. More power!

    • Julia September 17, 2014, 2:47 pm

      Ria, you are so welcome! This recipe is really easy and I hope you will enjoy it!

  • Jenn October 4, 2014, 7:34 pm

    OMG! Amazing! Mine was a little thin so I just let it site for about 10 mins. Off the burner and it thickened beautifully and was sooooo delicious. Restaraunt quality for sure.

    • Julia October 6, 2014, 3:10 pm

      Thank you Jenn! Yes, letting the hot pasta made with cream and cheese sit for a bit does thicken it! I’ve learned this trick a long time ago. And, like I mention in the recipe, after being refrigerated, this sauce might need some milk to thin it down – that’s how much lower temperatures affect the texture of the cream sauce.

  • jebs October 6, 2014, 6:17 pm

    Made this for dinner….it was so good!

    • Julia October 8, 2014, 2:53 pm

      Thank you – glad you liked it!

  • Karyn October 8, 2014, 8:05 pm

    Made this pasta tonight and substituted the pasta for shirataki (not the gross/tough tofu kind, but actual mushroom shirataki) for the gluten free. It was really great! If you use shirataki, definitely cut back on the broth. I cut back by half and I think next time I make, I will use even less. Thanks for posting!

    • Julia October 9, 2014, 2:49 pm

      Karyn, I’ve never heard of shirataki, but I looked them up and they are Japanese noodles that are gluten free with very interesting texture. I recently became gluten intolerant and now I make all my pastas with gluten free noodles from Tinkyada. Thank you for your tips!

      • Karyn October 9, 2014, 4:07 pm

        True shirataki noodles (I buy the Miracle Noodle brand) are amazing and very versatile, as they essentially taste like whatever you cook them with. You have to read closely to make sure you don’t get the easier to find tofu ones; their consistency is strange and almost octopus-like. My husband refuses to eat anything with those! And thank you for the note about the Tinkyada noodles – the reviews look great I will definitely be trying them!

        • Julia October 14, 2014, 10:24 pm

          I can see how they would absorb all the flavors around them – they almost seem like they are see-through noodles. Thanks for mentioning the brand – I’ll be looking for it online.

  • Anon December 18, 2014, 4:06 pm

    I tried making this, but the cheese didn’t blend, it just sort of clumped to the mushrooms and tomatos. It was a mess and I tossed it. What did I do wrong?

  • Renee January 6, 2015, 10:22 pm

    Made this for dinner tonight. SO good. Thanks for the great recipe!

  • akoster January 16, 2015, 5:26 pm

    Made this today for lunch, it was the bomb diggity

  • SALLY January 24, 2015, 6:00 pm

    Holy frack?! I am eating this at this very moment…….bomb diggity does not even come close to discribing how awesome this dish is. Wow!

  • Maureen February 27, 2015, 7:08 pm

    Ended up with soup, not sauce. WAY too much liquid.

  • tina harry March 4, 2015, 11:00 am

    ingredients say 1/2 cup of half and half, what is half and half please???

  • Danielle March 9, 2015, 9:37 pm

    This dish is delicious! I added chicken to it. Next time I will double recipe….there was no left overs

  • Laura March 18, 2015, 12:06 pm

    This has become a staple in our house. Easy and delicious! I double the mushrooms because of shrinkage ;).

  • Cathy March 31, 2015, 7:16 pm

    This really sounds fabulous! Do you think substituting Greek yogurt for some of the cream and half and half would hurt?

  • Rachel April 5, 2015, 9:47 pm

    Made this today and there were no leftover. Excellent recipe.

  • Jessica Kovalyov April 12, 2015, 12:54 pm

    Made this last night for my fiancΓ© because I’ve been searching for a good pasta dish to serve to the in laws. I grew up on Mediterranean/Georgian cuisine and they are strictly Italian. I can’t make marinade sauce because I’m extremely sensitive to tomatoes but these sundried were perfect and didn’t make me react at all. I also added some sweet and sour sausage which I cooked separately and then mixed in just before serving. I can’t wait to wow them with this dish!

  • Clark April 17, 2015, 2:46 am

    just made this, i made the pasta beforehand and used leftover pasta water instead of bouillon to make it even more creamy!

  • Marcy April 29, 2015, 9:19 pm

    Mine turned out REALLY soupy. It tasted like basil mushroom soup with noodles in it. What did I do wrong? Not let it reduce enough? Not let it cook with the noodles long enough?

  • Talia May 9, 2015, 9:06 pm

    Made this for dinner tonight and literally just finished stuffing my face…SO good! The husb, who generally is not such a fan of pasta (ridiculous, I know) was singing songs of praise. I ended up using fresh basil and added shrimp for a little extra ooomph. Looking forward to getting after those leftovers tomorrow! Great recipe, way to go!

  • Sue May 19, 2015, 12:16 pm

    I made this over the weekend and it was extremely flavorful! I added one onion, an extra clove of garlic and spinach. I substituted yellow squash for the mushrooms since I dont care for mushrooms. Overall it was a great dish and I will def make it again πŸ™‚

  • lala's kitchen May 20, 2015, 2:09 pm

    I must have done something wrong. My saucel was like soup.

  • lala's kitchen May 20, 2015, 3:02 pm

    I must have done something wrong. My sauce was like soup. What did I do wrong?

  • Lee May 22, 2015, 4:27 am

    Hey, is there a YouTube video on this recipe. I’d really like to see it.

  • Sam June 22, 2015, 4:51 pm

    This is awesome! My two year old gobbled it up. He especially loved the mushrooms! I saved some of the starchy pasta water to add the bullion cubes to. I also roasted up some asparagus and threw them in so my son would eat some green veggies. Thanks!

  • Tiffany July 11, 2015, 9:50 pm

    I’m going to try this in my rock crock from pampered chef. I’ll add 2 cups of low sodium chicken broth and put the noodles in at the same time then continue on with the recipe. I may still add one bullion cube I’ll just have to see how it goes

  • MellyK July 19, 2015, 12:04 pm

    My mister and I just tried this last night, and wow! We grilled up some chicken to go with it, so it’s really easy to add protein to. Though it’s perfectly amazing by itself. Thank you for this! We give it four thumbs up. So delicious, and perfect with a glass of white wine. πŸ™‚

  • Jamie September 11, 2015, 9:57 pm

    This was delicious! I used white wine in place of the chicken broth since I didn’t have any chicken broth and it turned out great πŸ™‚

  • Ruth September 18, 2015, 8:48 am

    Hello! I just wanted to thank you for this amazing recipe!! I’ve done it several times and it’s a crowd pleaser!!!

  • Tiara October 5, 2015, 9:05 am

    This was pretty dang good. I substitute the noddles with squash noodles and it was amazing. Will do again…. I added extra cheese just cause I love cheese …. Thanks you for the recipe

  • Kelly October 19, 2015, 8:40 pm

    Just made this for dinner tonight and it was delicious..seriously one of the only recipes I’ve tried from Pinterest that actually turned out good. Aside from leaving out the tomatoes (I don’t like tomatoes), I followed the recipe to a tee and it was perfect. Next time I’m going to try adding grilled chicken. My boyfriend doesn’t like mushrooms so I had to leave them out of his…adding chicken would make it a little more filling!

  • Christina November 11, 2015, 11:34 am

    This dish is heavenly! I made this for company and received rave reviews. It has become a family favorite in my house.
    I’ve only used fresh basil and we do not find it to be too overpowering.
    Thank you, Julia. More and more of your recipes are finding their way into my recipe box!

    • Julia July 1, 2016, 9:05 pm

      Thank you so much! Your comments are so sweet!

  • Linda March 19, 2016, 3:33 am

    Made this last night and it was fantastic. I was able to please all 9 people at the table. Thanks for a great recipe. Linda

    • Julia July 1, 2016, 9:04 pm

      Linda, thank you! so good to know that the recipe was enjoyed by so many people!

  • Angelica April 26, 2016, 8:43 pm

    Wow…popular recipe, with all these comments. Made this and turned out delicious… Made vegan using nutritional yeast in place of cheese, cashew cream in place of the cows milk/creams, homemade veg stock and added spinach and one Tofurky sausage just because. Yum!

    • Julia July 1, 2016, 9:03 pm

      Thank you, Angelica! Great tips on how to make this vegan, WOW, thank you!

  • Laur June 22, 2016, 12:25 pm

    Making this tonight smells amazing

    • Julia July 1, 2016, 9:02 pm

      Thank you! πŸ™‚

  • Carina July 13, 2016, 9:15 pm

    I have sun dried tomatoes but the ones you add in salads would that work?

  • Lacii August 25, 2016, 7:53 pm

    πŸ™ inmade this and it smells and tastes amazing, but never quite thickened up. Any suggestions? I did not add the additional half and half, followed the reverie to a T except I added sautΓ©ed chicken. I cooked the chicken in olive oil and added the mushrooms and garlic towards the end of the chicken. Maybe I had too much olive oil? Help!

  • Danielle September 21, 2016, 12:28 am

    This really is delicious,it’s my first Pinterest pin that I made ND I can’t wait to try more. Even my 7 year old liked it.

  • Patty September 23, 2016, 4:21 am

    This looks delicious! I have one of those husband’s who has to have meat “to make it a meal”. I’m wondering if either diced chicken or boneless chicken breast or thighs marinaded in “sun dried dressing” then grilled or even pan fried would make this a complete meal in his eyes? I love Kraft’s “Sun Dried Tomato Dressing” on veggies like squash, zucchini, purple onion, mushrooms (anything else you want) grilled in a disposable pan with holes in the bottom and grilled chicken. I’ve had extra people show up & not have made enough to really feed them all, (unusual for me not to have cooked enough) so I sliced the breast and served chicken strips instead, with the veggies over some rice. Crisis adverted. Being from the south…you’re taught early to ALWAYS have enough!! I’d never be able to show my face if that got out. Lol..!! Not sure how I got off the subject. Thanks for so many great recipes!!

  • Autumn October 5, 2016, 9:05 am

    I tried this and it’s amazingly delicious!!! I will be making it again this week for family so they can try it! Yum!

  • Amber October 6, 2016, 9:53 am

    Made this last night for dinner, followed the instructions perfectly (with the exception of the extra handful of cheese I decided to throw in) and OMG it was seriously SOOO good. Made enough to have some for dinner and some leftovers for lunch and we ate all of it for dinner instead. This will definitely be added to my rotation, thank you so much for the amazing recipe!!!

  • Grace Cottingham October 8, 2016, 4:13 pm

    I just made this using gluten free fettuccine. It’s wonderful, and I loved it!

  • Keira October 25, 2016, 11:29 pm

    Delicious, I made this tonight. I’m allergic to cow’s milk. So instead of the cream and half n half I used 1 cup Summerfield brand goats milk from trader Joe’s (it tastes exactly like cows milk unlike that other brand you find at the regular store that is gross and tangy). As to thicken it since it was milk instead of cream, I spooned out 1/2 cup of the sauce into a small bowl let it cool for about 30 seconds and then mixed in 2tbl of cornstarch to make a slurry. I mixed until it was dissolved and then returned the slurry sauce mix to the whole sauce pot, stirred and I brought it to a boil and it thickened perfectly. At that point I added the 1 cup of peppercorn Ramono sheep cheese from Costco bit by bit (beware of other brands that use cows milk in a non-authentic Ramono cheese, if it is made from sheep’s milk the package will state sheep’s other wise it is cow’s milk and Ramono cheese taste very very similar to parmesian). This was delicious. My boyfriend loved it and said it tasted like a normal cow’s milk creamy pasta. And I was happy to have a cream, Cheesy, Italian dish without the hives and welts. Thank you

  • Alex December 3, 2016, 11:30 pm

    Please explain to me what is “half and half” in thid pasta recipe. In South Africa this ‘term’ or ingredient is unknown!

    • Julia December 17, 2016, 6:16 pm

      Half and half is the US milk product that combines half milk half cream to form a lighter cream (unlike heavy cream). You can easily make it yourself by combining half regular milk + half regular cream (heavy cream).

  • Rachel December 12, 2016, 7:05 pm

    So yummy!! I didn’t have chicken bouillon on hand so I used beef bouillon, still delicious.

    • Julia December 17, 2016, 6:12 pm

      Thank you, Rachel, I am very glad you liked it!

  • Vicky December 15, 2016, 1:58 pm

    I do not have half and half can i use wholr milk instaed? I do have heavy cream though

    • Julia December 17, 2016, 6:12 pm

      Yes, you can use 1/2 cup heavy cream + 1/2 cup milk to substitute for every 1 cup of half and half.

  • Marissa February 3, 2017, 1:00 am

    Looks yummy…will try this weekend. Kids would love it I’m sure.

    • Julia February 6, 2017, 3:11 am

      Thank you, Marissa! Enjoy! πŸ™‚

  • Cassie Cook February 21, 2017, 1:00 am

    I just made this tonight and it was awesome and soooo easy! I used a big handful of fresh basil and for some reason threw in some cubed roasted butternut squash. To die for! Thanks for a great recipe!

    • Julia March 12, 2017, 10:44 pm

      Cassie, so happy you liked it! Adding roasted butternut squash is a great idea – I love it!

  • Robin March 29, 2017, 9:08 pm

    Should the sun dried tomatoes be packed in oil?

  • William Nixon April 1, 2017, 9:55 pm

    I made this last night for dinner, OMG was this delicious. My wife who is a picky eater, has said that I will be making this again.

  • Amber April 18, 2017, 6:21 pm

    This is an AMAZING recipe!!! I am vegan so I do make a few changes to better suite my personal beliefs. I use 3 no chicken bouillon cubes, 3/4 cup of either soy or coconut creamer (depending on what I have) and an additional 1/4 cup of unsweetened almond milk shaken up with about a TBSP of cornstarch before being added to the skillet. Then I use follow you heart’s Parmesan shreds and follow the original instructions exactly. Its SOOO yummy! Thank you for giving us such a great go-to in our dinner rotation!!!

  • AG April 30, 2017, 10:33 pm

    WAY too salty with two cubes of bouillon, next time I’ll go for one or even half of one. Otherwise AMAZING, definitely going to have to come back to this one. Especially in the summer when I have fresh basil on hand πŸ™‚

    • Julia May 5, 2017, 5:36 pm

      Thank you! So glad you liked it! Yes, the fresh basil would be great!

  • Lee aka Crafty Loops May 21, 2017, 2:18 pm

    This dish is right up my alley. Thank you for explaining what half and half is. We don’t have that in Northern Ireland. We do have single cream though which is thinner and pourable, unlike whipping cream and double cream. Im wondering if it would be our equivalent to half and half? Great dish, I am definitely going to try this one. And yes, Garlic Bread would be a great accompaniment to it. Lee πŸ™‚

  • Mary July 21, 2017, 12:49 pm

    Cooked it last night, and it was amazing! The flavors are very well balanced. For my 2nd I topped with pine nuts, too.

  • Theresa September 17, 2017, 12:40 am

    Hi Julia,
    I cooked it for my daughter, she’s a vegetarian but surprisingly we ate it too as it was so heavenly delicious. I love it and my hubby too. Thanks for that. It will definitely included to my recipes ..

    • Julia November 2, 2017, 4:03 pm

      Thank you, Theresa! I am glad your family enjoyed this recipe!

  • Kaitlyn November 10, 2017, 8:58 pm

    This came up on Pinterest and I was excited to try another one of your recipes! We made it vegan again by simply making 1 cup of bΓ©chamel sauce (http://www.foodnetwork.com/recipes/mario-batali/bechamel-sauce-recipe.html#) from earth balance and cashew milk instead of the half and half/cream. Then I just added a little nutritional yeast and left out the parmesan. Amazing and our 2 + 4 year old loved it πŸ™‚ This would be a great recipe to make for meat-eating company – you can’t even tell it’s vegan!!!

    • Julia November 13, 2017, 8:32 pm

      Thank you, Kaitlyn! Great tips on how to make this recipe vegan! Good to know that cashew milk worked in this recipe.

  • Aaron December 7, 2017, 10:56 am

    It was great!

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