Pasta tossed with sun-dried tomatoes and sautéed mushrooms in a creamy, cheesy sauce fragrant with garlic and basil, this Sun-Dried Tomato and Mushroom Pasta is sure to become a family favorite. Quick and easy to make, it's perfect for a weeknight dinner.
This Sun-Dried Tomato and Mushroom Pasta has the perfect combination of flavors. Savory mushrooms and sun-dried tomatoes in a garlicky cream sauce. Parmesan cheese adds a salty depth of flavor. Fresh basil gives the taste of a warm Italian summer. A sprinkle of crushed dried chili flakes gives a little zing.
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How to make
Sauté onion and mushrooms in the oil from the sun-dried tomatoes. Add sun-dried tomatoes and garlic and sauté.
Add cream and vegetable or chicken broth. I use water and a bouillon cube for the flavor boost. Add a teaspoon of dried Italian herbs. After the cream sauce simmers for a minute or two, add the parmesan cheese and cook for a minute until it melts. Turn off the heat and sprinkle in chopped, fresh basil and dried chili pepper flakes.
I toss the pasta with a spoon of butter before adding it to the sauce. If you make it in advance, keep the pasta and sauce separate. Pasta will stay warm for several hours if you wrap the pan in a blanket. The sauce can be gently reheated. Combine just before serving.
Left-overs can be reheated by adding water and heating over medium heat.
Enjoy!
Don't forget to pin for later!
Recipe
Creamy Sun-Dried Tomato and Mushroom Pasta
Ingredients
- 1 lb fettuccine 454g or other pasta, cooked until al dente and tossed with 2 tablespoons butter
- 3 tablespoons oil from sun-dried tomatoes or olive oil
- 1 medium onion chopped
- 1 lb mushrooms sliced (454g)
- 1 cup chopped sun dried tomatoes 6oz, 170g
- 6 cloves garlic minced fine
- 2 teaspoons Italian seasoning or a mix of oregano, basil, and/or marjoram
- 2 bouillon cubes vegetable or chicken
- 1 ½ cups heavy cream 12oz, 340g
- ¾ cup grated parmesan cheese 3oz, 85g
- Handful of chopped fresh basil
- Salt and pepper to taste
- dried chili flakes
Instructions
- Sauté onion in oil for 1 minute over high heat.
- Add sliced mushrooms. Cook with the lid on until the mushrooms have released their liquid, about 5 minutes, stirring occasionally.
- Remove the lid and cook until the liquid has evaporated and the mushrooms are a golden brown, about 5 minutes.
- Add the sundried tomatoes, minced garlic, dried herbs, and bouillon cubes. Cook for 1 minute, breaking up the bouillon cubes.
- Add the cream and 1 cup of water. Let simmer for 2 minutes.
- Add the parmesan cheese and cook until melted, about 1 minute.
- Turn off heat. Stir in fresh basil and chili flakes.
- Salt and pepper to taste.
- Toss hot buttered pasta with sauce and serve.
Notes
- This is a perfect vegetarian meal or you can add cooked chicken.
Tony B says
This is most definitely a keeper!! Living in Toronto in a very Italian neighborhood and having visited and trying many Italian dishes...my wife said that this was just as good as a restaurant dish...and I said just the same!! Fresh cremini mushrooms and I pretty much foliowed the recipe but I doubled it.
Kelly says
So happy you liked it, Tony! Thanks so much!
Karly says
Delicious! Pinning for later!
Kelly says
Thanks Karly!