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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.
I do not have half and half can i use wholr milk instaed? I do have heavy cream though
Yes, you can use 1/2 cup heavy cream + 1/2 cup milk to substitute for every 1 cup of half and half.
So yummy!! I didn't have chicken bouillon on hand so I used beef bouillon, still delicious.
Thank you, Rachel, I am very glad you liked it!
Please explain to me what is "half and half" in thid pasta recipe. In South Africa this 'term' or ingredient is unknown!
Half and half is the US milk product that combines half milk half cream to form a lighter cream (unlike heavy cream). You can easily make it yourself by combining half regular milk + half regular cream (heavy cream).
Delicious, I made this tonight. I'm allergic to cow's milk. So instead of the cream and half n half I used 1 cup Summerfield brand goats milk from trader Joe's (it tastes exactly like cows milk unlike that other brand you find at the regular store that is gross and tangy). As to thicken it since it was milk instead of cream, I spooned out 1/2 cup of the sauce into a small bowl let it cool for about 30 seconds and then mixed in 2tbl of cornstarch to make a slurry. I mixed until it was dissolved and then returned the slurry sauce mix to the whole sauce pot, stirred and I brought it to a boil and it thickened perfectly. At that point I added the 1 cup of peppercorn Ramono sheep cheese from Costco bit by bit (beware of other brands that use cows milk in a non-authentic Ramono cheese, if it is made from sheep's milk the package will state sheep's other wise it is cow's milk and Ramono cheese taste very very similar to parmesian). This was delicious. My boyfriend loved it and said it tasted like a normal cow's milk creamy pasta. And I was happy to have a cream, Cheesy, Italian dish without the hives and welts. Thank you
I just made this using gluten free fettuccine. It's wonderful, and I loved it!
Made this last night for dinner, followed the instructions perfectly (with the exception of the extra handful of cheese I decided to throw in) and OMG it was seriously SOOO good. Made enough to have some for dinner and some leftovers for lunch and we ate all of it for dinner instead. This will definitely be added to my rotation, thank you so much for the amazing recipe!!!
I tried this and it's amazingly delicious!!! I will be making it again this week for family so they can try it! Yum!
This looks delicious! I have one of those husband's who has to have meat "to make it a meal". I'm wondering if either diced chicken or boneless chicken breast or thighs marinaded in "sun dried dressing" then grilled or even pan fried would make this a complete meal in his eyes? I love Kraft's "Sun Dried Tomato Dressing" on veggies like squash, zucchini, purple onion, mushrooms (anything else you want) grilled in a disposable pan with holes in the bottom and grilled chicken. I've had extra people show up & not have made enough to really feed them all, (unusual for me not to have cooked enough) so I sliced the breast and served chicken strips instead, with the veggies over some rice. Crisis adverted. Being from the south...you're taught early to ALWAYS have enough!! I'd never be able to show my face if that got out. Lol..!! Not sure how I got off the subject. Thanks for so many great recipes!!
This really is delicious,it's my first Pinterest pin that I made ND I can't wait to try more. Even my 7 year old liked it.
🙁 inmade this and it smells and tastes amazing, but never quite thickened up. Any suggestions? I did not add the additional half and half, followed the reverie to a T except I added sautéed chicken. I cooked the chicken in olive oil and added the mushrooms and garlic towards the end of the chicken. Maybe I had too much olive oil? Help!
I have sun dried tomatoes but the ones you add in salads would that work?
Making this tonight smells amazing
Thank you! 🙂
Wow...popular recipe, with all these comments. Made this and turned out delicious... Made vegan using nutritional yeast in place of cheese, cashew cream in place of the cows milk/creams, homemade veg stock and added spinach and one Tofurky sausage just because. Yum!
Thank you, Angelica! Great tips on how to make this vegan, WOW, thank you!
Made this last night and it was fantastic. I was able to please all 9 people at the table. Thanks for a great recipe. Linda
Linda, thank you! so good to know that the recipe was enjoyed by so many people!
This dish is heavenly! I made this for company and received rave reviews. It has become a family favorite in my house.
I've only used fresh basil and we do not find it to be too overpowering.
Thank you, Julia. More and more of your recipes are finding their way into my recipe box!
Thank you so much! Your comments are so sweet!