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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!
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 cloves garlic minced
- 3.5 oz sun-dried tomatoes diced
- 2 cubes 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
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.
This looks like my kinda dinner! I love when you get excited to keep eating the leftovers. Those mushrooms and sun dried tomatoes are totallllly calling my name!
This looks delicious, Julia! Love pasta dishes like this- the sauce also sounds absolutely divine! 🙂
What a nice combination of ingredients! Simple but so, so tasty. This is wonderful -- thanks.
What a gorgeous combo of flavors - this dish looks perfect! That creamy sauce sounds unbelievably good, and it is making me wish this was my dinner today : )
Thank you, Consuelo! It's a great and simple dinner!
You've got all of my favorite ingredients in the fabulous looking pasta dish Julia. It looks just wonderful! Would anyone notice if I snitched a mushroom off of that middle picture?
Chris, you're so funny! 🙂
I love every single flavour in this recipe. Can't wait to try it!
I had something similar to that last week - a friend made a really yummy pasta with just olive oil and garlic, all sautéed in the same pan and with fresh parsley and mushrooms/tomatoes. I love fettuccine pasta especially good fresh pasta!
I love good fresh pasta! I also love those simple recipes when you just combine mushrooms, tomatoes, garlic and olive oil with the fettuccine pasta - high quality ingredients stand out in recipes like that!
I adore the robust flavor of sun dried tomatoes in the winter! There is nothing else that recalls the heat drenched days of summer. An enticing dinner recipe!
Only vegetarian if you don't use chicken bullion. Aside from that it does look like a great recipe to try!
mmmmm that sauce looks and sounds FABULOUS!
Gorgeous pasta, my friend! We just love sun-dried tomatoes in our pasta. By the way, because of you (ha!) I gained 3 lbs. because I just had to make your bacon and jalapeño popper mac and cheese the other night. I only had linguine in the house (and, I'm allergic to dairy so I made it low-dairy and used almond milk), but that didn't stop me! 😉 Thanks for sharing. Pinned!
Stacy, you're so funny! 🙂 Glad to hear you made the jalapeno popper mac and cheese - I love it! I've eaten too much of it lately, though, so now I am on a break from any mac and cheese! 🙂
I am ALWAYS looking for a new addition to the monthly dinner rotation!! I can't wait to try this! Hubs is gunna love it. I can just *feel* it!
This looks AMAZING! Will definitely try this out over the next couple of weeks! Did you use fresh or dried basil? Two tbs of dried seems like a lot. My stomach is growling just at the thought of eating this. 🙂 Thanks for sharing!
Hi Allison, thank you! I did use dried basil - I guess I like a lot of basil in my recipes! I will adjust the recipe though as, you're right, it could be a lot for most people! 🙂
Thanks for the response! I actually happen to have fresh basil on hand now for another recipe (eggplant parm, yum!), so I might try this with fresh. I cannot wait!
Juila,
I'm trying this dish tonight but my husband has to have some for of meat in it what would be the best to use chicken or beef I like beef more than chicken...thank
This looks utterly delicious and comforting!
My Goodness...I believe You. The combination of flavors is very appealing! 🙂 ela