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
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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.
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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.
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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.
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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.
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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).
What is half and half
Doubled the mushrooms and made a cashew cream sauce to replace the cream and half and half. Tasty!
I made this for our dinner this evening. So good! Each of your recipes that I try becomes our favorite. I added a little chopped onion and served it with breaded chicken tenders. Wonderful! Thanks for sharing this recipe!
Omgggggg julia I love you my girlfriend loved it. I memorized the whole recipe and I did it with precision and used only fresh everything except for the sun-dried tomatoes they were in the jar but they came in 7 oz which was perfect because I just used half of the jar. I even added my own touch to it I added fresh prosciutto. I also made garlic bread sticks and stuff them with mozzarella cheese and broiled them on high for 5 minutes they complimented the meal quite well.
Branden, you are quite a cook! Your girlfriend is a lucky girl! I love your addition of prosciutto – what an excellent idea! And to serve the pasta with garlic breadsticks stuffed with Mozzarella – that’s just super deliciousness!
I made this a few years ago and loved it, it’s a wonderful recipe! I made it again tonight and used 1 pound of fettuccine! Perfect amount of sauce to pasta!
Crissy, so happy you enjoyed this recipe! And glad to know there was enough sauce for 1 pound of fettuccine!
Hi…what can one use in place of the half and half and heavy cream?
You can use coconut milk. A lot of people who tried this recipe used coconut milk and really liked it!
I would say the sauce is very tasty but the dish is SO heavy. It’s like putting a stick of butter on your linguini. I may omit the full cup of cream and try it with 1/4 cup next time. Love the combo of mushrooms/garlic ad sun dried tomatoes.
Hi Pamela, glad you liked the recipe! Yes, this dish is very rich. If you prefer lighter types of pasta recipes, you might like these:
Tomato Spinach Chicken Spaghetti
Italian Pasta with Spinach, Artichokes, Sun-Dried Tomatoes, Capers, Garlic, and Pine Nuts
Good recipe but The ads are distracting 🙁 hard to read.
Thank you, Bob, for the comment! I will be looking at the ad layout and making certain adjustments based on the feedback I get.
When you don’t have the option to close a video that is blocking the recipe, it makes the website rather tough to use.
Luckily I found a similar recipe elsewhere but I thought you might wanna know that this is a problem. I tried 3 different browsers and none of them will let me close the ad/video.
Hi! It says 3.5oz, which is 100 grams, about the size of a fist I believe? Hope it helps:)