This post may contain affiliate links. Read my disclosure policy.
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.
Thanks for the recipe!
I dont have half ad half or heavy cream, i do have unflavored unsweetened almond milk, sour cream, mayo, cornstarch, all purpose flour, is there some combo here that could replace the heavy cream and half and half?
I would like to know the reply to above request too? I don’t want to use heavy cream or half and half.
I made this last night and used a can of Wholefoods 365 brand coconut milk.. worked great!
I’m interested in this version too! We don’t use dairy products...but I do have vegan sour cream...
wow this recipe turned out great. The sauce was just the right consistency and so packed with flavor. I don't know how it is with Chicken bouillon cubes, but I loved it vegetarian.
I made this at home and ate it is very rich and tasty.
This looks so amazing and I really want to try it, just don't have the sun dried tomatoes. Ordinarily I would just go to the store, but I am trying to limit my store activities for now. Maybe I can try it with canned tomatoes this time and get sun dried tomatoes next time I am out! I have all the other stuff for this 🙂
I don't usually cook with sun dried tomatoes, is there anything you would recommend I add if I use diced tomatoes? I don't know the flavor of them over other tomatoes.
Sun-dried tomatoes have a bit of an umami flavor so if you have some miso paste it might help you mimic the original recipes flavor.
This sounded amazing but I found it to be bland. I used 4 cloves of garlic, added onion, and still couldnt taste much. I like this as a base recipe but I would definitely need to add more seasoning somehow...
Family loved the dish! Can I use spaghetti instead of fettuccine?
I enjoyed it but...
1) The tomatoes were overpowering. Maybe I just had particularly flavorful tomatoes (home grown/dried) but I would cut them back to half.
2) Too much liquid; cut the chicken stock back to 1.5 cups.
3) Cook the mushrooms and garlic a bit more before proceeding
Otherwise great.
So I have made this recipe twice and each time it is so soupy, it’s flavorful but after I add the 2 cups water it never seems to reduce no matter how long I simmer and cook it. It never coagulates even with the noodles or days after. Everyone else seems to have no complaints so I’m not sure what I’m doing!
After you dissolve 2 chicken bouillon cubes in 2 cups of boiling water, carefully add the broth to the skillet with the vegetables and simmer the broth on medium heat until it reduces at least in half. Then add half-and-half, heavy cream, etc and proceed with the rest of the recipe. That should ensure that the sauce is not soupy.
So good. Added a little rotisserie chicken and left out the heavy cream for our personal preferences and still loved it. Well have this again - maybe a lot.
Thank you, Cindy! So glad you enjoyed this recipe!
Love this recipe and got so much feedback from.my friends that I made it for!
Stored now as one of my go-to dishes!!
Thank you!!
I am so happy to hear that! Thank you for stopping by and sharing this comment!
We used Zymil Cream 🙂 worked well.
I didn’t have heavy cream or half and half and I also wanted to cut the fat and calories. Made it with skim milk. Sauce wasn’t thick but it was very tasty on pasta. Would definitely make it again.
So happy you enjoyed this recipe! Good to know that it worked with skim milk even though the sauce consistency was, of course, different from what it would've been if made with half-and-half or heavy cream.
Has anyone made this recipe to be dairy free? It looks wonderful but I’m not sure what to substitute for the half and half, the cream and the parm cheese.
You could look up vegan Parmesan substitute, it wis made from 1 cup cashews(unsalted), 4 tbsp brewers or nutritional yeast, 1 tsp salt, 1 teaspoon garlic powder. Put in food processor and pulse until finely ground. Use like Parmesan! Maybe you could try coconut milk & coconut cream for the dairy substitute. Hope this helps...
Can you eat coconut milk? If so, just use coconut milk to replace the dairy. Coconut milk is quite dense in its texture so it should work.
I’ve made this one numerous times, one of our all time favorites! Even my husband who prefers a tomato sauce loves this. It’s on my menu for this coming week.
So happy to hear that! Thank you so much for your comment!