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

    Published: Feb 28, 2014 / 388 Comments

    1.3M shares
    • Facebook8.3K
    Recipe Print

    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
    4.82 from 179 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
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 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.

    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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    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Marlene

      April 24, 2022 at 11:15 am

      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!

      Reply
      • Julia

        April 24, 2022 at 6:40 pm

        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! 🙂

        Reply
        • Elvera

          November 21, 2022 at 12:10 pm

          Loved this recipe. I used tagliatelle (did not have fettucini) and added basil pesto. It was delicious

          Reply
          • Julia

            November 21, 2022 at 4:30 pm

            Elvera, thank you for your comment and the 5-star review! 🙂

            Reply
            • Sommer

              December 14, 2022 at 10:29 am

              Delicious! I used shrimp as I didn't have chicken on hand. This sauce was perfect! Such a tasty dinner! Thank you for this recipe. A keeper for us!

            • Julia

              December 23, 2022 at 3:40 pm

              Sommer, I am so very happy you enjoyed this! Yes, this is a great sauce for chicken or shrimp. Thank you for taking the time to comment and Happy Holidays! 🙂 🙂 🙂

        • Susie

          December 13, 2022 at 1:42 pm

          Hi there, I have a question. What can I substitute in place of the half and half and heavy cream? My toddler has milk protein allergy.
          Thanks

          Reply
    2. Curtis

      April 13, 2022 at 2:30 am

      Excellent!

      Reply
      • Julia

        April 24, 2022 at 7:52 pm

        Thanks!

        Reply
      • Caroline hines

        October 14, 2022 at 4:26 pm

        I make this often. Basically i make a blend of your other recipe with spinach and sun dried tomatoes. I use plenty of freshly grated Parmesan from Italy. I can eat this for days.

        CH
        Florida

        Reply
        • Julia

          October 28, 2022 at 8:33 pm

          Caroline, your comment really made my day - thank you! Glad you're finding my recipes useful and practical and making them often. The Parmesan cheese from Italy is the best!

          Reply
    3. Lisa Cormier

      March 20, 2022 at 10:51 am

      I'll veganize this recipe for a kinder, animal friendly version. Thanks!!

      Reply
      • Julia

        March 21, 2022 at 10:16 pm

        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.

        Reply
        • Lisa Cormier

          April 24, 2022 at 2:27 pm

          Thanks, Julia! ☺

          Reply
        • Aletheia

          October 26, 2022 at 11:45 am

          Hi Julia
          Can this recipe be doubled or should I make 2batches and combine the two?
          I want to make this for a pot luck dinner for about 8 to 10 people
          Thanks
          Aletheia

          Reply
          • Julia

            October 26, 2022 at 7:26 pm

            You can just double the recipe and use a large, high-sided, heavy-bottomed skillet. I would use a block of Parmesan cheese that you shred yourself. Shred the cheese as the first step, cover it with plastic wrap, and make sure the freshly shredded cheese is at room temperature (not refrigerator cold) before you add it to the sauce. That means you might have to warm up the cheese in the microwave briefly (without melting it). This will GREATLY help and make it easier to make a creamy, silky sauce. Enjoy!

            Reply
          • Elvera

            November 21, 2022 at 12:11 pm

            Loved this recipe. I used tagliatelle (did not have fettucini) and added basil pesto. It was delicious

            Reply
            • Julia

              November 21, 2022 at 4:29 pm

              Elvera, I am so glad you tried this recipe and loved it! 🙂 Love the addition of basil pesto!

    4. Karen

      February 15, 2022 at 5:00 pm

      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.

      Reply
      • Julia

        February 18, 2022 at 12:42 pm

        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.

        Reply
      • Kavita Shroff

        June 01, 2022 at 12:33 am

        Hi Julia
        My daughter found this recipe by accident. She loves sun dried tomatoes and we tried this and wow! What a dish! Easy and awesome. Thank you for this recipe. We are vegetarians and this was perfect. Hopefully we will find more such awesome recipes here

        Reply
        • Julia

          August 22, 2022 at 9:24 pm

          Kavita, yours is one of the best comments I have ever run across on my website! I am glad your daughter found this recipe and glad it was a success!

          Reply
    5. penny

      January 25, 2022 at 2:28 pm

      Can i use just half and half instead of heavy cream and sundried tomato in a jar with oil (that is all i have)

      Reply
      • Julia

        February 11, 2022 at 9:14 pm

        Yes, you can use half-and-half and sun-dried tomatoes in oil (make sure to drain most of the oil from the tomatoes).

        Reply
    6. Nancy

      January 04, 2022 at 9:44 am

      Made exactly as directed. This one’s a keeper. I wanted to post a photo but don’t see a way to do that!

      Reply
      • Julia

        February 11, 2022 at 11:21 pm

        Nancy, I am glad the recipe was a success. Thank you so much for the comment! 🙂

        Reply
    7. KayCooks

      January 03, 2022 at 1:54 pm

      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.

      Reply
      • Julia

        February 11, 2022 at 11:29 pm

        I am glad you gave this recipe a try and enjoyed it! Thank you for taking the time to share your feedback! 🙂

        Reply
    8. Ann

      December 24, 2021 at 6:13 pm

      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!

      Reply
      • Julia

        December 24, 2021 at 6:20 pm

        Ann, that's the ultimate compliment to me - an Italian guy loves this dish! 🙂 So glad you've enjoyed this recipe!

        Reply
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    photo of the content-creator Julia from JuliasAlbum.com site - she is wearing a yellow sweater against the Autumn background.

    Hi, I'm Julia! Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

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