Description
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.
Ingredients
Units
Scale
- 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 1/2 cups heavy cream (12oz, 340g)
- 3/4 cup grated parmesan cheese (3oz, 85g)
- Handful of chopped fresh basil
- Salt and pepper to taste
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 basil and chili flakes.
- Salt and pepper to taste.
- Toss hot buttered pasta with sauce and serve.
- Prep Time: 10
- Cook Time: 20
- Category: pasta
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 558
- Sugar: 8.9 g
- Sodium: 670.4 mg
- Fat: 23.6 g
- Carbohydrates: 68.9 g
- Protein: 20.3 g
- Cholesterol: 44.2 mg