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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.
This was delicious. I used no sodium chicken cubes to reduce the sodium intake. Still very tasty. Looking forward to the left overs. Thank you!
So glad you liked it! I've never heard of no sodium chicken cubes - I need to check them out, would love to use them in my recipes!
My husband is going to propose all over again if I make him this dish! My mouth is watering just thinking about eating it!
Ha-ha! Yes, guys love this kind of rich dish with lots of carbs!
I found this via Pinterest and Knew I had to try it! Made it almost exactly to the recipe, only I started out adding maybe 1 1/4 cubes chicken stock just to try to cut back on sodium. When I tasted the recipe halfway through, I found that it really did need that extra amount to season it properly. Also added a couple twists of black pepper because I'm obsessed. Delicious!!! Couldn't be more happy, seriously!
Sara, so glad to hear that! I am glad you enjoyed the recipe! I also usually not too big on salt, but this recipe needed it!
This recipe was ABSOLUTELY delicious!! Thank you!
Stacey, you're very welcome! I am very glad you liked this pasta! 🙂
I made this but I doubled the recipe for my family and my sis. It was killer! Everyone wanted seconds.
Thanks, Alexandra! So nice to hear that you liked the recipe and wanted seconds! Thank you, thank you! 🙂
I made this last night! It was delicious and the salt content was perfect. I made mine with sundried tomatoes in OO, shrimp, and angel hair. Splurge on fresh Basil also.
So glad you liked it! Shrimp and angel hair pasta with this sauce sounds AMAZING! I have to try that sometime!
Can't wait to make this for dinner tonight. Hope it's ok to use the sun-dried tomatoes in oil. It's all I have...
Yes, you can use sun-dried tomatoes in oil. It would be just fine. Drain from oil if you like, but a little bit of that oil is not going to hurt the dish, either!
Made this yesterday for dinner and it was easy and delicious. I added chicken breasts to it as my husband has to have some type of meat with his meals, but I would definitely eat it even without any meat. Yummy!!
Solie, so glad you liked it! My husband is the same way - I always have to add meat to our dinner, for him! 🙂
Wow this looks delicious. We usually make a similar dish, but I've never tried chicken stock cube before... Will definitely try over the weekend 🙂
Thanks, Jasmine! Love mushrooms and sun-dried tomatoes, and the chicken stock cube just makes the creamy sauce so much more flavorful (and easy to make, too)!
Yum!! Just made this! My son was raving about my skillzzzz! Hahaha! 🙂
Michelle, ha-ha! Glad that you and your son liked this dish! A good, easy-to-make dinner, with no fuss ingredients!
@Elizabeth Kiecke Vegetable broth would definitely work here. As far as the almond milk goes, the sauce will be a lot thinner without the heavy cream. I don't know for sure, but if you want yours to look like the photo, I would use the ingredients listed or Google an almond milk alfredo sauce!! Could turn out great!!
Just made this ...soooo good! Easy to follow instructions 🙂
Tracey, thank you!
I just made this for dinner and it is fabulous! My husband and son both said this is great and they want me to make it again! Thank you 🙂 !
Kathy, I am so glad you and your family liked this pasta! Thank you for taking the time to comment!