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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 for dinner tonight and it was delicious..seriously one of the only recipes I've tried from Pinterest that actually turned out good. Aside from leaving out the tomatoes (I don't like tomatoes), I followed the recipe to a tee and it was perfect. Next time I'm going to try adding grilled chicken. My boyfriend doesn't like mushrooms so I had to leave them out of his...adding chicken would make it a little more filling!
This was pretty dang good. I substitute the noddles with squash noodles and it was amazing. Will do again.... I added extra cheese just cause I love cheese .... Thanks you for the recipe
Hello! I just wanted to thank you for this amazing recipe!! I've done it several times and it's a crowd pleaser!!!
This was delicious! I used white wine in place of the chicken broth since I didn't have any chicken broth and it turned out great 🙂
My mister and I just tried this last night, and wow! We grilled up some chicken to go with it, so it's really easy to add protein to. Though it's perfectly amazing by itself. Thank you for this! We give it four thumbs up. So delicious, and perfect with a glass of white wine. 🙂
I'm going to try this in my rock crock from pampered chef. I'll add 2 cups of low sodium chicken broth and put the noodles in at the same time then continue on with the recipe. I may still add one bullion cube I'll just have to see how it goes
This is awesome! My two year old gobbled it up. He especially loved the mushrooms! I saved some of the starchy pasta water to add the bullion cubes to. I also roasted up some asparagus and threw them in so my son would eat some green veggies. Thanks!
Hey, is there a YouTube video on this recipe. I'd really like to see it.
I must have done something wrong. My sauce was like soup. What did I do wrong?
I must have done something wrong. My saucel was like soup.
I made this over the weekend and it was extremely flavorful! I added one onion, an extra clove of garlic and spinach. I substituted yellow squash for the mushrooms since I dont care for mushrooms. Overall it was a great dish and I will def make it again 🙂
Made this for dinner tonight and literally just finished stuffing my face...SO good! The husb, who generally is not such a fan of pasta (ridiculous, I know) was singing songs of praise. I ended up using fresh basil and added shrimp for a little extra ooomph. Looking forward to getting after those leftovers tomorrow! Great recipe, way to go!
Mine turned out REALLY soupy. It tasted like basil mushroom soup with noodles in it. What did I do wrong? Not let it reduce enough? Not let it cook with the noodles long enough?
just made this, i made the pasta beforehand and used leftover pasta water instead of bouillon to make it even more creamy!
Made this last night for my fiancé because I've been searching for a good pasta dish to serve to the in laws. I grew up on Mediterranean/Georgian cuisine and they are strictly Italian. I can't make marinade sauce because I'm extremely sensitive to tomatoes but these sundried were perfect and didn't make me react at all. I also added some sweet and sour sausage which I cooked separately and then mixed in just before serving. I can't wait to wow them with this dish!