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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.
delisssshh using normal tomatoes , still taste soooo goooood ! thxx
So happy you liked it! Good to know that it worked with regular tomatoes, too.
Absolutely delicious!
Thank you, Christine!
I recently fell in love with sun-dried tomatoes, and have been looking for recipes that use them. This looks absolutely delicious, and while I love bolognese sauces for my pasta, excited to try a recipe without meat in it. I assume your recipe requires fresh mushrooms, or are canned ones allowed?
My recipe requires fresh mushrooms for best results! I also love sun-dried tomatoes and have quite a few recipes using them on my site!
So Easy, So Good!
Thank you! Glad to hear that!
Hi! I am from Australia and have no idea what half and half is? Also to make this vegan, could I substitute the heavy cream for almond milk?
If you don't have half-and-half, you can easily make a substitute: Use 1/2 cup of whole milk + 1/2 cup of heavy cream for 1 cup of half-and-half. I wouldn't use almond milk in place of heavy cream as you need fat content for the creamy sauce to work. Use coconut milk (which has a higher fat content) instead. I had quite a few people comment about successfully using coconut milk in place of heavy cream in these types of recipes.
Nice but result very dependent on the chicken stock cubes.
In the UK the most used stock cubes are very strong flavouring
And two would be far to intense and harsh
Good point!
Wonder how this would be with rice rather than pasta so it would be GF??? I may try it.
I don't know how you came up with this idea but WOW it is incredible! super easy to make, and so so soooo good!
Thank you! 🙂 Enjoy! 🙂
I have to say this is probably the only recipe I made exactly end to end with no changes and tastes absolutely delicious. Its a winner every single time I made it. Gonna make it tomorrow to impress my mom 🙂
Can't thank you enough Julia.
Thank you for such a sweet comment! 🙂 So glad you've been enjoying this recipe. 🙂
Having a glut of tomatoes and fresh basil I searched for how to make my own sun dried toms and came across your pasta recipe. I intend to make it next week when a friend arrives to stay. . I will follow up with a comment unless I have a disaster!
Bernice, thank you for stopping by! 🙂 Enjoy the recipe!
I really love all your dishes. They are easy to make and taste so great. Thank you
You're very welcome! I am so happy to read comments like this - thank you! 🙂 🙂 🙂
I just made this tonight. It was awesome.
Super easy and super yummy!
So happy you liked it! Thank you for such a kind comment!
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! 🙂