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Pasta Chicken

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

Published: Feb 28, 2014 | 322 Comments

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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!

4.85 from 59 votes
Sun-dried tomato mushroom pasta
Print
Sun-dried tomato and mushroom pasta in a garlic and basil sauce
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

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.  

Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 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
  • 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
Instructions
  1. 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.
  2. 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.

  3. 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.
  4. 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.
  5. 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.
Recipe 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 1/2 cup milk and 1/2 cup regular cream (heavy, or whipping cream).

Nutrition Facts
Sun-dried tomato and mushroom pasta in a garlic and basil sauce
Amount Per Serving
Calories 545 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 12g75%
Cholesterol 60mg20%
Sodium 298mg13%
Potassium 1265mg36%
Carbohydrates 61g20%
Fiber 5g21%
Sugar 12g13%
Protein 18g36%
Vitamin A 860IU17%
Vitamin C 11.9mg14%
Calcium 269mg27%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Cheese, Dinner, Mushrooms, Parmesan, Pasta, Recipe, Vegetables, Vegetarian Published: Feb 28, 2014 322 Comments

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Reader Interactions

Comments

  1. Kris

    Apr 12, 2021 at 6:21 pm

    Super sour. I’m disappointed- I don’t know if that’s the sun dried tomato or the chicken bouillon.

    Reply
  2. Lidia

    Mar 19, 2021 at 9:33 am

    I think it’s a very tasty dish, BUT 1/2lb noodles is barely enough for 2 adult people as a main dish . You really shouldn’t give these instructions for 4 servings, just to keep your calorie count per serving that low. It’s misleading and highly unethical

    Reply
  3. Jackie

    Feb 28, 2021 at 1:48 pm

    What is half and half , think I have asked before but can’t remember the answer

    Reply
    • Jessica McManus

      Mar 04, 2021 at 8:02 am

      Single cream

      Reply
  4. Jackie

    Feb 28, 2021 at 1:47 pm

    What is half and half

    Reply
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