Easy, Italian-style recipe: Sun-dried Tomato and Mushroom Pasta in a Garlic and Basil Cream Sauce. Enjoy this meatless pasta as is, or serve it with grilled chicken or grilled veggies!
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 pure comfort food that you will be tempted to eat right out of the pan:
The fettuccine pasta is tossed with sun-dried tomatoes, garlic, mushrooms, and basil in a very tasty, creamy and velvety sauce.
This Italian-inspired dish is great served with garlic bread on the side. And a big fresh salad. And please, don’t forget about a glass of wine.
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.
This delicious, meatless pasta dish is TOTALLY WORTH making it!
Italian-style sun-dried tomato pasta made with easy ingredients. Mushrooms and sun-dried tomatoes go exceptionally well together in this easy creamy pasta dish.
- 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 water
- 1/2 cup half and half
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese shredded
- 1 tablespoon dried basil or up to 2 tablespoons minced fresh basil
- 1/2 lb fettuccine pasta
- 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.
- 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.
- 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.
- 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.
- 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.
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).
So good. Added a little rotisserie chicken and left out the heavy cream for our personal preferences and still loved it. Well have this again – maybe a lot.
Love this recipe and got so much feedback from.my friends that I made it for!
Stored now as one of my go-to dishes!!
Thank you!!
We used Zymil Cream 🙂 worked well.
I didn’t have heavy cream or half and half and I also wanted to cut the fat and calories. Made it with skim milk. Sauce wasn’t thick but it was very tasty on pasta. Would definitely make it again.
Has anyone made this recipe to be dairy free? It looks wonderful but I’m not sure what to substitute for the half and half, the cream and the parm cheese.
You could look up vegan Parmesan substitute, it wis made from 1 cup cashews(unsalted), 4 tbsp brewers or nutritional yeast, 1 tsp salt, 1 teaspoon garlic powder. Put in food processor and pulse until finely ground. Use like Parmesan! Maybe you could try coconut milk & coconut cream for the dairy substitute. Hope this helps…
I’ve made this one numerous times, one of our all time favorites! Even my husband who prefers a tomato sauce loves this. It’s on my menu for this coming week.
So happy to hear that! Thank you so much for your comment!
I was so excited to try this recipe and everything but the heavy whipping cream was already in my kitchen! Great recipe, I shared it to my mom who also made it a few days later and they loved it too. Thank you!!
You are very welcome! So glad you tried and enjoyed this recipe. Thank you for stopping by and leaving such a kind comment!
This recipe is dee-licious, but there’s no way that 8oz of pasta serve four people. The usual measure is 4oz per person. (I usually use 6-7oz for the two of us.) I used real, home-made chicken stock instead of bouillon cubes, so it wasn’t really vegetarian. But it was super yummy.
I am glad you enjoyed this recipe!
Excellent! Good recipe that could be spiced up if you like. The first time we Did not. Not for those of you on a diet….really good!
I am glad you enjoyed this recipe!
OMG my new favorite dish! Had some friends over for dinner and they all asked me for the recipe! Super easy but oh so yummy!!
I am so happy to hear that! Thank you for stopping by and leaving such a wonderful comment!
Can I use canned chicken broth? If so, how much?
Yes, you can. Use 2 cups of chicken broth instead of 2 cups of water and 2 chicken bouillon cubes.
I WANT to love this recipe, I do, but the sauce never thickens and the parmesan turns into this premortial rubber goop that sticks to my wooden spoon and you get mouthfulls of while eating. I’m not sure what I’m doing wrong, my mom had the same issues too.