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!
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.
- 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
- 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 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.
- 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.
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).
This recipe will be one of my staples from now on. My husband really liked it. I liked how the flavors came together with the creams. I didn’t have fettuccini noodles so I used thick spaghetti. Everything else was from the recipe. I didn’t have meat with it and it was still good and we are meat eaters.
Hi, what is the serving size on this please?
I just found this recipe last week and just made it tonight. WOW! There is so much flavor. My family totally loved it and said it’s a keeper. We did add crumbled Italian sausage because my husband wanted to. Great addition to the dish. We also only had Better Than Buillon so I used that instead of cubed, but still added the two cups of water. This recipe will be in regular rotation. Thank you!
It was maybe the 10th time I did it, and every time it amazes me how delicious it taste! Tried few times to replace regular cream by soy cream and chicken bouillon by vegetable and can’t tell the difference! Thanks from France 🙂
You should NEVER rinse your pasta unless you’re
making a cold pasta salad. The starches on your pasta help the sauce adhere to the noodle and rinsing it washes them away. Just pull your noodles out sooner and finish cooking in the sauce.
Made this for my wife for Mother’s Fay and she loved it. Thank you!
I just made this last night but made it vegan and it was DELISH!!
I used Torchiette pasta, a can of Wholefood 365 coconut milk, Better than Bouillon veggie base, 6 cloves of garlic, a shallot and I made a parmesan-ish thing (ground up cashews, nutritional yeast, garlic powder and sea salt). Topped with more basil and chili pepper flakes. I only had a 3 oz bag of sun-dried tomatoes but it was the perfect amout. Baby bella mushrooms are what I had and they were awesome.
The husband barely likes this type of dish and he said it’s a keeper and to make it again! Wahoo!!
(I haven’t been working on my site but when I get back to it I will share your recipe for sure!)
It would really help to know how many sun dried tomatoes you are using. I buy them in bulk, they are not the ones packed in oil, and reconstitute to use them. I am going to make this recipe but I have no idea how many tomatoes it calls for.