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 a 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.
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This Italian-inspired dish is great served with a 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 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).
Loved this recipe! Quick, easy and very tasty. I used low sodium chicken broth in place of water and bouillon cube. It came out perfect! Thank you for the recipe!!❤
You’re very welcome! I am so glad you enjoyed this recipe!
I added Italian sausage and some left over pork strips ( for my meat eater husband) as well as marinated capsicum strips. My husband said it was restaurant quality. Thanks for the recipe. Most enjoyable
Thank you, Tina! So glad you and your husband enjoyed the recipe! 🙂
One of the few recipes my whole family enjoys. Make it often. Haven’t changed anything in the recipe except for using vegetable stock instead of chicken. Always delicious!
Thank you, Sarah! I am very happy to hear that! 🙂
I have made this recipe about 6 times now, in the space of a month and I cannot get enough! And I’m not even a huge fan of pasta. But I’ve been converted. I’ve been adding spinach to mine and I just think this recipe is such a great vegetarian alternative on the days you don’t feel like meat. Thank you so much! Love this!
Thank you, Amy! So glad to hear you’ve been enjoying this recipe! Yes, it’s a great meatless recipe on those nights when you don’t want any meat.
I based one of my vegan recipies off of the steps used here. I add a few things but it turned out beautifully, though different from what your pictures showed. I used Portabello mushrooms, one small onion, a good amount of garlic, a small handful of sundried tomatoes chopped and some frozen spinach to start out. Once that was all cooked I subbed vegetable broth for chicken broth, let it simmer. Finally I added a cup of canned coconut milk, some pepper, some Himalayan pink salt (not much because then..) I also added a glob of yellow miso paste and a healthy helping of nutritional yeast. To thicken it I mixed some cold water and cornstarch and added it to the mix. It was really wonderful, thank you for the inspiration.
HI Britt! Thank you for such a detailed comment on how you adjusted this recipe. Portobello mushrooms and added spinach sound delicious! And, good to know that coconut milk worked well in this recipe!
Yummy! Made a few subs (lol)… added 2 fresh Italian sausages (separated into pieces) while prepping the mushrooms and added about a cup of sliced artichoke hearts. I added about 3/4 cup of parm cheese to finish; then doubled the basil (because it’s my favorite) and added cracked black pepper. Fantastic using pappardelle noodles. Once I started weighing out the sun-dried tomatoes, I realized that I was going to end up with way too many to use 3.5 oz, so I stopped at just over 1 oz. which gave me close to a cup. Lastly, I replaced the water with unsalted chicken broth and to which I added a heaping tablespoon of chicken concentrate (Better than Bouillon brand). I measured this into an xlarge pyrex measuring cup then through into the microwave for about 4 minutes at high. Results = fantastic… would def. make again!
Yes, that’s quite a few changes you made to this recipe, LOL! Love the addition of Italian sausages and artichoke hearts – really great additions! You made this recipe into a very different and delicious meal!
Your blog is filled with amazing recipes. I literally started drooling when I read this, follow and I can’t wait to eat! Everything looks so good!
It was great!