Creamy Sun-Dried Tomato and Mushroom Pasta
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
- 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.
Nutrition
Calories: 1030kcalCarbohydrates: 110gProtein: 33gFat: 54gSaturated Fat: 26gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 213mgSodium: 893mgPotassium: 1779mgFiber: 9gSugar: 19gVitamin A: 1803IUVitamin C: 17mgCalcium: 330mgIron: 6mg
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