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!
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 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
Nutrition
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.
No more spaghetti & meatballs for me. When I crave pasta this is my go to dish. I have been making this recipe since 2015, it is so easy to make and delicious. Leftovers are even better the next day. Making it again for company, this time I am adding shrimp for some protein. Whether I make this just for myself or for company it is always a BIG winner. Love it!
Marlene, I just love your comment! Adding shrimp is a great way to add protein to pasta. Thank you for taking the time to share such a positive comment and the 5-star review! 🙂
Excellent!
Thanks!
I'll veganize this recipe for a kinder, animal friendly version. Thanks!!
Hi Lisa, somebody else posted the changes they made to a similar recipe, such as using rice noodles, coconut milk, and nutritional yeast instead of parmesan.
Thanks, Julia! ☺
We love this dish! My family of five enjoys it even though they claim to not like mushrooms. This is on our “meals everyone likes” list, and that’s very hard with five picky eaters.
Karen, your comment made my day and made me smile at the same time! :). So glad your family enjoys this recipe, and thank you for taking the time to share such a heart-warming comment.
Can i use just half and half instead of heavy cream and sundried tomato in a jar with oil (that is all i have)
Yes, you can use half-and-half and sun-dried tomatoes in oil (make sure to drain most of the oil from the tomatoes).
Made exactly as directed. This one’s a keeper. I wanted to post a photo but don’t see a way to do that!
Nancy, I am glad the recipe was a success. Thank you so much for the comment! 🙂
Hi! This recipe is great! I used edamame pasta and diary alternatives and added tandoori seasoning and crushed red pepper. Delicious! Thank you for sharing.
I am glad you gave this recipe a try and enjoyed it! Thank you for taking the time to share your feedback! 🙂
A favorite in our house! My husband was raised in Italy and he loves this dish! And our picky eater (adult son) absolutely loves this! I have to double the recipe to feed 4 people!
Ann, that's the ultimate compliment to me - an Italian guy loves this dish! 🙂 So glad you've enjoyed this recipe!