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

    By Julia | Updated: Apr 14, 2024 | Published: Feb 28, 2014 | 432 Comments

    1.4M shares
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    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!

    Sun-Dried Tomato Mushroom Pasta

     

    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 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 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.

    This delicious, meatless pasta dish is TOTALLY WORTH making it!

    Sun-dried tomato mushroom pasta
    4.70 from 405 votes

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

    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.  
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Italian
    Servings 4 servings
    Calories per serving 545 kcal
    Author: Julia

    Ingredients

    • 2 tablespoons olive oil
    • 8 oz mushrooms sliced
    • 3 garlic cloves minced
    • 3.5 oz sun-dried tomatoes diced
    • 2 chicken bouillon cubes (use Vegetarian "Chicken" Bouillon for vegetarian version)
    • 2 cups water
    • ½ cup half and half
    • ½ cup heavy cream
    • ½ cup Parmesan cheese shredded
    • 1 tablespoon dried basil or up to 2 tablespoons minced fresh basil
    • ½ lb fettuccine pasta

    Instructions 

    • 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 bouillon 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 ½ 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.

    Notes

    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 ½ cup milk and ½ cup regular cream (heavy, or whipping cream).

    Nutrition

    Nutrition Information
    Sun-dried tomato and mushroom pasta in a garlic and basil sauce
    Amount per Serving
    Calories
    545
    % Daily Value*
    Fat
     
    26
    g
    40
    %
    Saturated Fat
     
    12
    g
    75
    %
    Cholesterol
     
    60
    mg
    20
    %
    Sodium
     
    298
    mg
    13
    %
    Potassium
     
    1265
    mg
    36
    %
    Carbohydrates
     
    61
    g
    20
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    12
    g
    13
    %
    Protein
     
    18
    g
    36
    %
    Vitamin A
     
    860
    IU
    17
    %
    Vitamin C
     
    11.9
    mg
    14
    %
    Calcium
     
    269
    mg
    27
    %
    Iron
     
    4.3
    mg
    24
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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      Recipe Rating




    1. Ric Wilson

      April 28, 2025 at 6:56 pm

      Thank you for this recipe. My wife called it a keeper, as did I. After reading some of the comments, I cut back on the liquids, by skipping the half and half. Other tweaks include using bowtie pasta and adding a pinch of cayenne.
      Cheers.

      Reply
      • Julia

        May 08, 2025 at 5:00 pm

        Ric, I’m so happy to hear it was a keeper for both of you! Love the tweaks you made — bowtie pasta and a pinch of cayenne sound like great additions. 🙂

        Reply
    2. Judy Sagle

      April 22, 2025 at 12:52 pm

      Can this be frozen?

      Reply
      • Julia

        May 08, 2025 at 5:55 pm

        Hi Judy, I do not recommend freezing creamy dishes as they lose their texture, the sauce gets grainy and separates once thawed.

        Reply
    3. Chris Wilkinson

      February 20, 2025 at 8:56 am

      Definitely tasty but I took on board the comment about perhaps thickening with cornflour. I used a dessert spoonful in a little of the cream and this thickened it sufficiently. I also added some cut up rotisserie chicken for my carnivore other half. I used single cream instead of the combination. I think that next time, I will experiment with a cup and a half of broth rather than 2. The last comment I have is that next time I will put the fettuccine on the plates and add the sauce mixture to it. Dishing it up a la recipe wasn’t easy with the pasta included.

      Reply
      • Julia

        February 20, 2025 at 2:57 pm

        Thank you, Chris, for your super helpful feedback and the tips on how to make this better! 🙂

        Reply
    4. Debbie

      February 18, 2025 at 6:51 pm

      Can I skip the cheese. I hate cheese. Thanks

      Reply
      • Julia

        February 19, 2025 at 10:10 am

        Hi Debbie! If you skip cheese, use just 1/2 cup of very strong chicken broth (for flavor) - using chicken bouillon cubes. And, use only heavy cream (no half-and-half). Start with 1/2 cup and then add more if needed.

        Another alternative is using a slurry (roux) of butter and flour to thicken up the chicken broth (in that case, use only 1 cup of chicken broth). Then, gradually add heavy cream.

        Reply
    5. Kevin

      January 31, 2025 at 3:05 pm

      Followed to the recipe once I converted the measurements into uk format and it turned out perfect. Thanks

      Reply
    6. Tony

      January 09, 2025 at 9:05 pm

      I cooked this last night for dinner. It was delicious. All the ingredients work well together. I'm having some more in half an hour for lunch. Very nice. Thank you.

      Reply
    7. Paula michaud

      January 07, 2025 at 9:25 am

      Can’t i use real broth instead of cubes ? And what about the seasoned oil in jar of sun-dried tomatoes?

      Reply
    8. ann p walsh

      September 26, 2024 at 2:32 am

      sounds good but id like to know can something be done to cut calories

      Reply
      • Julia

        September 27, 2024 at 1:33 pm

        Hi Ann, you could try using half-and-half or low-fat milk and thicken it with a little cornstarch or a flour roux (slurry). You can also cut the cheese amount in half. I really need to make a lower-calorie version of this recipe so I can share it with everyone—it's definitely on my to-do list now!

        Reply
        • Scot Robertson

          November 23, 2024 at 7:56 pm

          Could you use evaporated milk instead of heavy cream?

          Reply
          • Julia

            November 24, 2024 at 6:07 pm

            Hi Scot! Yes, you can!

            Reply
            • Kimberly Carbullido

              January 07, 2025 at 9:58 am

              If I want to add protein via a meat option, would you suggest chicken, sausage (ground or link), or ground beef?
              Kim

    9. Lillian

      August 19, 2024 at 9:56 pm

      What happened to the salad that was posted!

      Reply
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    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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