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Creamy Sun-Dried Tomato and Mushroom Pasta

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5 from 1 review

  • Author: Kelly
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


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.


  • 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 of 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


  1. Sauté onion in oil for 1 minute over high heat.
  2. Add sliced mushrooms. Cook with the lid on until the mushrooms have released their liquid, about 5 minutes, stirring occasionally.
  3. Remove the lid and cook until the liquid has evaporated and the mushrooms are a golden brown, about 5 minutes.
  4. Add the sundried tomatoes, minced garlic, dried herbs, and bouillon cubes. Cook for 1 minute, breaking up the bouillon cubes.
  5. Add the cream and 1 cup of water. Let simmer for 2 minutes.
  6. Add the parmesan cheese and cook until melted, about 1 minute.
  7. Turn off heat. Stir in basil and chili flakes.
  8. Salt and pepper to taste.
  9. Toss hot buttered pasta with sauce and serve.
  • Prep Time: 10
  • Cook Time: 20
  • Category: pasta
  • Method: stovetop
  • Cuisine: American