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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.
Just made this and doubled it for a party of 7. It was a hit! Everyone had clean plates and we finished the whole batch! It was delicious. 🙂 Yummy with a glass of red wine, salad, and a loaf of good bread. I will definitely make this again :D.
Valerie, so glad you enjoyed it! Yes, the glass of wine is REQUIRED with this dish! 🙂 And a good loaf of bread, of course. Once again, comments like yours make my day - thank you for stopping by!
I can't wait to make this. I was wondering though, did you use sundried tomatoes packed in oil, or the kind in a zip pouch (with no liquid)? Thanks.
Lulu, I used sun-dried tomatoes in a zip pouch, without any oil or liquid. They were just dry sun-dried tomatoes in a bag. 🙂
Hi I stumbled upon your blog for I was looking for easy but delicious pasta recipes. I love mushrooms and cannot wait to try this one out. You got a wonderful blog. Thank you for sharing. I am from the other side of the globe and there are certain cooking terminology here that I do not understand. What is half and half.? Thank you.
Suan, thank you for stopping by! I love mushrooms A LOT! Most recipes that I make with mushrooms don't even make it to my blog because I just don't have time. 🙂 Half and half is a milk product that contains 1/2 whole milk and 1/2 cream. Half-and-half has a much lower fat content than full-fat heavy cream - I believe, about 12% fat content.
Hi Alison! This recipe looks super yummy and I can't wait to try it! However I cannot eat cream and was wondering if it could be substituted with tomato sauce instead, or just olive oil sauce? Have you ever tried it this way?
Hi Joanna! Never tried to replace the cream with the tomato sauce or just olive oil sauce - I am sure the flavor will change considerably, and it would a completely new recipe. I did try the pasta with olive oil sauce and sun-dried tomatoes, but without the addition of the chicken bullion cube - again, that would be an altogether different recipe.
Is there a substitute for the chicken bullion? Some amount of chicken broth maybe? I am avoiding processed foods/ingredients; otherwise, this looks tasty.
Yes, you can substitute 2 cups of chicken broth for 2 cups of boiling water and 2 chicken bullion cubes in this recipe. You might have to add more salt to your dish because, as you are well aware, chicken bullion cubes are very salty! 🙂
Just made this dish for dinner 🙂 delicious! My kids love it, too! Sorry, no leftovers. Thanks for great recipe 🙂
So glad you and your kids liked it! It's a great "family" dish! 🙂
I made this dish with spaghetti squash, it was amazing!
I am sure it's so good with spaghetti squash - I need to make it that way sometime too! What a great idea you gave me! 🙂
This looks amazing!!! Do you think adding in some spinach would be ok?? Trying to get my greens in there!!
I think spinach would be great here!
Looks good, but chicken bullion is not vegetarian.
You're right - I just updated the recipe "to use Vegetarian "Chicken" Bouillon for vegetarian version".
I just made this.. it's amazing. Great combination of flavours. Thank you!!!
Pat, thank you! I am glad you liked it! 🙂
What kind of mushrooms did you use?
Alex, I used just regular white button mushrooms found in most grocery stores.
I'm having a moment with pasta and sun-dried tomatoes right now too! Needless to say, your pasta dish here looks plate-licking good! : )
Thanks, Monica! I love sun-dried tomatoes and pasta!
That pasta looks absolutely delicious and worth trying. We eat pasta often and it's nice to try a new sauce.
Wow, I'm literally in love with this recipe. It has all of my favorite ingredients in a pasta. I'm going to have to try this out soon!! Have a great day (:
Thanks, Monica! 🙂
I made this last night and it is truly delicious!!! I didn't have fresh basil so I added dry basil (I know not the same), but looking forward to making it again soon with fresh basil. I also used fresh Rosemary fettuccine that I picked up at Pike Place market earlier in the day! I will definitely be adding this to my favorite recipes!
Linda, thank you! So glad you liked this pasta! It's so simple but the flavors go really well together here! Yes, flavored pasta would be so good in this recipe!