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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.
I was so excited to try this recipe and everything but the heavy whipping cream was already in my kitchen! Great recipe, I shared it to my mom who also made it a few days later and they loved it too. Thank you!!
You are very welcome! So glad you tried and enjoyed this recipe. Thank you for stopping by and leaving such a kind comment!
This recipe is dee-licious, but there's no way that 8oz of pasta serve four people. The usual measure is 4oz per person. (I usually use 6-7oz for the two of us.) I used real, home-made chicken stock instead of bouillon cubes, so it wasn't really vegetarian. But it was super yummy.
I am glad you enjoyed this recipe!
Excellent! Good recipe that could be spiced up if you like. The first time we Did not. Not for those of you on a diet....really good!
I am glad you enjoyed this recipe!
OMG my new favorite dish! Had some friends over for dinner and they all asked me for the recipe! Super easy but oh so yummy!!
I am so happy to hear that! Thank you for stopping by and leaving such a wonderful comment!
Can I use canned chicken broth? If so, how much?
Yes, you can. Use 2 cups of chicken broth instead of 2 cups of water and 2 chicken bouillon cubes.
I WANT to love this recipe, I do, but the sauce never thickens and the parmesan turns into this premortial rubber goop that sticks to my wooden spoon and you get mouthfulls of while eating. I'm not sure what I'm doing wrong, my mom had the same issues too.
It seems like your sauce never got hot enough for the cheese to melt properly. Make sure to bring the sauce to boil, then reduce to simmer (low-boil) and keep stirring. Add extra half-and-half or heavy creamy if the sauce gets too thick as the sauce simmers.
This smelled so good when it was cooking! Tastes even better! This is on the must make again list. Thank you for sharing.
You are very welcome! I am very happy you enjoyed this recipe!
Deceptively simple but so flavorful. I used fresh spinach fettuccine and woodear mushrooms. I was concerned about the amount of liquid but it was perfect. Highly recommend for a quick and tasty fresh meal.
So happy you tried this recipe and liked it! Thank you for your feedback!
My husband's response after the first bite: "Don't lose this recipe! DON'T LOSE THIS RECIPE!!!"
So happy you and your husband enjoyed this recipe! 🙂
For the love of god, underestimate the fluid measurements in this recipe, unless you want ramen noodles!
What chicken is in this recipe? Lol. we used 16 oz pasta.
If you want to add chicken to this recipe, I have a very similar dish (but without mushrooms) here: Sun-Dried Tomato Pasta with Chicken and Mozzarella.
This looks delicious and going to make it today. One question, what kind of mushrooms did you use? White or portobello mushrooms?
I used regular, small white mushrooms. You could use portobello, as well.
Absolutely delicious! My entire family loved it
I am so happy to hear that! 🙂
This was incredible and so flavourful. I opted for coconut milk instead of heavy cream and though I’m sure it tasted a bit different, turned out wonderfully.
So glad you liked it! Yes, the coconut milk works great as a replacement for heavy cream!
Deliciousness...
Did you use 3.5 oz by weight for the sun-dried tomatoes, or 3.5 oz by fluid volume of sundried tomatoes packed in oil? Big difference of 3.5 fluid oz versus 3.5 oz dry weight. Thanks for clarifying!
I used 3.5 oz of sun-dried tomatoes packed in oil. I did drain the oil so that the sauce is not greasy.
8oz. Pasta feeding 4?
3 people better bring something to eat!
Well, it's not only pasta, it's also the chicken and all the other ingredient together with pasta!