Sun-Dried Tomato and Mushroom Pasta in Garlic and Basil Sauce

Why You’ll Love This Recipe

• Rich and Creamy: The combination of half-and-half, heavy cream, and Parmesan cheese creates a luscious sauce that coats each strand of fettuccine.
• Flavorful Ingredients: Sun-dried tomatoes and mushrooms provide a robust and earthy taste, complemented by aromatic garlic and basil.
• Quick and Easy: With a total preparation and cooking time of just 30 minutes, this recipe is ideal for weeknight dinners.
• Versatile: Enjoy it as a standalone vegetarian dish or pair it with grilled chicken or vegetables for added protein.

Ingredients

• 2 tablespoons olive oil
• 8 oz mushrooms, sliced
• 3 garlic cloves, minced
• 3.5 oz sun-dried tomatoes, diced
• 2 chicken bouillon cubes (use vegetarian "chicken" bouillon for a 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

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Vegetables: Heat olive oil in a skillet over medium-high heat. Add sliced mushrooms and minced garlic; cook for about 3 minutes until mushrooms are tender. Add diced sun-dried tomatoes and reduce heat to medium.
2. Prepare the Broth: Dissolve the bouillon cubes in 2 cups of boiling water. Carefully add the broth to the skillet, allowing the vegetables to absorb the liquid and the mixture to reduce slightly.
3. Create the Sauce: Stir in half-and-half and heavy cream; bring to a brief boil. Add shredded Parmesan cheese and cook over low-medium heat, stirring continuously until the cheese melts and the sauce thickens. Incorporate the basil.
4. Cook the Pasta: While preparing the sauce, cook fettuccine according to package instructions until al dente. Drain and set aside.
5. Combine Pasta and Sauce: Add the cooked fettuccine to the skillet with the sauce. Toss to ensure the pasta is evenly coated. If the sauce is too thick, add a small amount of half-and-half to reach the desired consistency.
6. Serve: Plate the pasta and garnish with additional Parmesan cheese and fresh basil if desired. Serve immediately.

Servings and Timing

• Servings: This recipe yields 4 servings.
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Variations

• Protein Addition: Incorporate grilled chicken, shrimp, or tofu for added protein.
• Vegetable Enhancements: Add spinach, bell peppers, or zucchini for extra nutrients and color.
• Spice It Up: Sprinkle red pepper flakes or add a dash of cayenne pepper for a spicy kick.
• Pasta Alternatives: Substitute fettuccine with penne, linguine, or your preferred pasta variety.

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop over medium heat, adding a splash of milk or cream to restore the sauce's creamy consistency.
• Freezing: Freezing is not recommended, as the cream-based sauce may separate upon thawing.

FAQs

What type of mushrooms work best in this recipe?

Cremini, button, or shiitake mushrooms are excellent choices due to their hearty texture and flavor.

Can I use sun-dried tomatoes not packed in oil?

Yes, but rehydrate them in warm water for about 20 minutes before use to soften their texture.

Is there a dairy-free alternative for the cream?

You can substitute with coconut milk or almond milk creamers designed for cooking.

How can I make this dish gluten-free?

Use gluten-free pasta varieties available in most grocery stores.

What can I use instead of chicken bouillon for a vegetarian version?

Opt for vegetable bouillon cubes or broth to maintain a vegetarian-friendly dish.

Can I prepare the sauce in advance?

Yes, prepare the sauce up to a day ahead and refrigerate. Reheat gently before tossing with freshly cooked pasta.

What side dishes pair well with this pasta?

A fresh green salad, garlic bread, or roasted vegetables complement this dish nicely.

How do I prevent the sauce from curdling?

Avoid boiling the sauce after adding the cream; instead, gently simmer to maintain a smooth consistency.

Can I add cheese other than Parmesan?

Asiago or Pecorino Romano can be used for a different flavor profile.

How do I thicken the sauce if it's too thin?

Let the sauce simmer a bit longer to reduce, or add a small amount of cornstarch slurry (cornstarch mixed with cold water) and stir until thickened.

Conclusion

This Sun-Dried Tomato and Mushroom Pasta in Garlic and Basil Sauce is a delightful and versatile dish suitable for various occasions. Its rich flavors and creamy texture make it a comforting meal that's both satisfying and easy to prepare. Enjoy it on its own or customize it to your liking with added proteins or vegetables.

Print

Sun-Dried Tomato and Mushroom Pasta in Garlic and Basil Sauce

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in a rich and creamy Sun-Dried Tomato and Mushroom Pasta in Garlic and Basil Sauce. This Italian-inspired dish features tender mushrooms, tangy sun-dried tomatoes, and a luscious Parmesan-infused sauce, all tossed with perfectly cooked fettuccine. A quick and easy weeknight dinner ready in just 30 minutes!

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner, Pasta
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 2 tablespoons olive oil
• 8 oz mushrooms, sliced
• 3 garlic cloves, minced
• 3.5 oz sun-dried tomatoes, diced
• 2 chicken bouillon cubes (or vegetarian alternative)
• 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 fresh basil, minced)
• ½ lb fettuccine pasta

Cook Mode Prevent your screen from going dark

Instructions

• Sauté the Vegetables – Heat olive oil in a skillet over medium-high heat. Add sliced mushrooms and garlic, cooking for about 3 minutes until tender. Add sun-dried tomatoes and reduce heat to medium.
• Prepare the Broth – Dissolve bouillon cubes in 2 cups of boiling water. Pour into the skillet, allowing the mixture to reduce slightly.
• Create the Sauce – Stir in half-and-half and heavy cream; bring to a brief boil. Add Parmesan cheese, stirring over low-medium heat until the cheese melts and the sauce thickens. Mix in the basil.
• Cook the Pasta – While preparing the sauce, cook fettuccine according to package instructions until al dente. Drain and set aside.
• Combine Pasta and Sauce – Toss the cooked fettuccine in the skillet with the sauce, ensuring even coating. If the sauce is too thick, add a splash of half-and-half.
• Serve – Plate the pasta and garnish with extra Parmesan cheese and fresh basil if desired. Serve immediately.

Notes

• For a protein boost, add grilled chicken, shrimp, or tofu.
• Enhance the dish with spinach, bell peppers, or zucchini.
• For a spicy kick, sprinkle red pepper flakes or a dash of cayenne.
• Make it gluten-free by using gluten-free pasta.
• Dairy-free alternative – Substitute cream with coconut milk or almond milk creamer.