Sun-dried Tomato and Mushroom Pasta in a Garlic and Basil Cream Sauce — A Weeknight Hero
There’s a kind of kitchen magic that happens when simple pantry staples come together and suddenly dinner feels special. Enter Sun-dried Tomato and Mushroom Pasta in a Garlic and Basil Cream Sauce — a silky, savory dish that’s perfect for busy weeknights, date nights at home, or when you want something that feels a little fancy with minimal effort. If you’re juggling work, family, and the eternal question “What’s for dinner?”, this recipe is the friend who shows up with comfort food and a bottle of wine.
If you love creamy sauces but don’t want to babysit the stove, or if your picky eaters will eat mushrooms if the sauce is epic, you’re in the right place. (And if you want another go-to creamy, garlic-forward dinner, check out this Decadent Creamy Garlic Mushroom Spinach Chicken — it’s a family favorite in our kitchen.)
Why You’ll Love This Sun-dried Tomato and Mushroom Pasta
- Fast-ish: Ready in about 30–35 minutes from start to table — perfect for busy nights.
- Flavor-packed: Sun-dried tomatoes bring concentrated sweetness and umami; mushrooms add earthiness; garlic and basil make it sing.
- Comforting but classy: Creamy, cozy, and something you can proudly serve to guests without breaking a sweat.
- Flexible: Swap pasta shapes, use milk instead of cream, or add chicken if you want more protein.
About me (very briefly): I’m Anna, cooking partner-in-crime to my sister Patricia. We love turning everyday ingredients into memorable meals, and this pasta is exactly the kind of recipe we make when we want a fuss-free, flavorful dinner that gets raves.
Ingredients
- 12 oz (340 g) pasta (fettuccine, penne, or pappardelle work great)
- 3 tbsp olive oil, divided
- 8 oz (225 g) cremini or baby bella mushrooms, sliced
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup (75 g) sun-dried tomatoes, julienned (oil-packed recommended)
- 1/2 cup (120 ml) dry white wine or extra pasta water if you prefer no alcohol
- 1 1/2 cups (360 ml) heavy cream (or half-and-half for lighter)
- 1/2 cup (50 g) freshly grated Parmesan, plus more for serving
- 1/4 cup fresh basil leaves, chiffonade (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional, for a gentle kick)
- Zest of 1 lemon (optional — brightens the cream sauce)
- Toasted pine nuts (optional garnish)
Kitchen tools you’ll use
- Large pot for pasta
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Tongs
- Cheese grater and microplane (if you zest a lemon)
Step-by-step Instructions (Simple and Trustworthy)
Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before you drain — this is liquid gold for adjusting sauce consistency. Drain the pasta and set aside.
Sauté the mushrooms: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer (you may need to do this in batches to avoid steaming). Let them brown without moving for 2–3 minutes, then stir and cook another 2–3 minutes until nicely caramelized. Season lightly with salt and pepper.
Build the flavor base: Reduce heat to medium. Push mushrooms to the side and add remaining 1 tablespoon olive oil. Add the chopped onion and cook 3–4 minutes until softened and translucent. Stir in minced garlic and cook 30–45 seconds until fragrant (don’t let it burn).
Add sun-dried tomatoes and deglaze: Stir in the julienned sun-dried tomatoes. Pour in the white wine (or ½ cup reserved pasta water) and scrape any browned bits from the bottom of the pan. Let the liquid reduce by half — about 2–3 minutes.
Make the cream sauce: Lower heat to medium-low. Stir in the heavy cream and bring to a gentle simmer. Add grated Parmesan, red pepper flakes, and lemon zest (if using). Stir until the cheese melts and the sauce becomes glossy. If sauce is too thick, whisk in reserved pasta water a splash at a time until you reach a silky texture.
Toss with pasta: Add cooked pasta to the skillet and toss to coat evenly in the garlic basil cream sauce. Fold in the fresh basil leaves and taste — adjust salt and pepper.
Serve: Plate the pasta, garnish with extra basil, a grind of black pepper, more Parmesan, and toasted pine nuts if you like a nutty crunch. Enjoy right away.
Tips, Tricks, and a Little Reassurance
- Use oil-packed sun-dried tomatoes if you can — they’re softer and more flavor-forward. If you only have dry ones, rehydrate them in warm water for 10 minutes and drain well before using.
- Don’t overcook mushrooms. Give them space in the pan so they brown, not steam.
- Reserved pasta water is your secret weapon. Its starch helps the cream sauce cling to the pasta and makes everything silky.
- Want it lighter? Swap half the cream for low-fat milk and add a teaspoon of cornstarch dissolved in cold water to thicken.
- Don’t worry if your sauce looks thin at first — it will thicken slightly as it warms and when you toss it with the pasta.
- Make it a meal: Add shredded rotisserie chicken or sautéed shrimp for protein, or keep it vegetarian and serve with a crisp green salad.
A Little Story from Our Kitchen
This pasta became a lifesaver during the week my oven broke and my kids and their friends kept showing up hungry after school. I had sun-dried tomatoes from a previous recipe and mushrooms I’d picked up on sale. Thirty minutes later, plates cleared and someone asked for seconds while declaring it “restaurant-grade.” That felt pretty great — and yes, Patricia and I high-fived like this was a food competition.
Variations & Swaps
- Protein add-ins: Sliced grilled chicken, pan-seared shrimp, or crispy tofu.
- Greens: Stir in a couple handfuls of baby spinach or kale at the end until wilted.
- Cheese options: Swap half the Parmesan for Pecorino Romano for a saltier tang.
- Herbs: If you don’t have fresh basil, a teaspoon of dried basil plus a pinch of dried oregano will also work.
Frequently Asked Questions (FAQs)
Q: Can I make this ahead of time?
A: You can make the sauce a day ahead and store it in the fridge. Reheat gently on the stove, adding a splash of milk or reserved pasta water to loosen it, then toss with freshly cooked pasta.
Q: Is there a gluten-free option?
A: Yes — use your favorite gluten-free pasta. Cooking time varies, so check the package and reserve some pasta water just in case the sauce needs thinning.
Q: Can I use sun-dried tomatoes that are dry (not oil-packed)?
A: Absolutely. Rehydrate them in warm water for about 10 minutes, drain well, and pat dry before using. You may want to add an extra tablespoon of olive oil when sautéing.
Q: How do I store leftovers?
A: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat with a splash of milk to bring back creaminess.
Q: Can I freeze this pasta?
A: Freeze the sauce (without pasta) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently. Pasta textures don’t always freeze well, so I recommend cooking fresh pasta before serving.
Pairings and Serving Suggestions
- A simple arugula salad with lemon vinaigrette cuts through the creaminess beautifully.
- A crisp, chilled white wine like Pinot Grigio or Sauvignon Blanc pairs nicely with the garlic-basil cream flavors.
- For a cozy combo, serve with crusty bread to sop up any leftover sauce (not judging).
Want more mushroom-and-cream inspiration? If you enjoy this flavor profile, take a peek at our savory take on pork with cream and mushrooms here: Pork Tenderloin with Cream and Mushrooms.
A Note on Ingredients and Pantry Staples
One of the reasons I (Anna) love this recipe is how forgiving it is. Sun-dried tomatoes, good pasta, mushrooms, garlic, and a splash of cream are things that often live in my pantry or fridge. If you’re a busy mom or a professional who gets home late, having these items on hand makes throwing together a satisfying meal feel effortless.
Final Thoughts
This Sun-dried Tomato and Mushroom Pasta in a Garlic and Basil Cream Sauce is one of those recipes that feels like comfort food and looks restaurant-worthy, without requiring hours or culinary wizardry. It’s a perfect example of the food I like to make when life is full — quick, delicious, and made with a little love (and sometimes an extra sprinkle of Parmesan for good measure).
Conclusion
If you want a recipe that delivers rich flavor without long prep, this Sun-dried Tomato and Mushroom Pasta is a keeper. For another similar inspiration, check out this easy take on Sun dried tomato and mushroom pasta in a garlic and basil sauce from Julia’s Album: Sun dried tomato and mushroom pasta in a garlic and basil sauce …. For a slightly different spin with sturdy mushrooms and bold flavors, take a look at Mushroom Sun Dried Tomato Pasta – Life Currents.
Happy cooking — grab your apron, put on your favorite playlist, and enjoy the little wins in the kitchen. If you make this, tag us or drop a note — Patricia and I love hearing which tweaks become your family’s favorites.
Meta description (150 characters)
Sun-dried Tomato and Mushroom Pasta: a garlic-basil cream sauce that’s quick, comforting and party worthy. Weeknight-friendly, creamy and easy to love
Sun-dried Tomato and Mushroom Pasta
Ingredients
Method
- Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before you drain — this is liquid gold for adjusting sauce consistency. Drain the pasta and set aside.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer (you may need to do this in batches to avoid steaming). Let them brown without moving for 2–3 minutes, then stir and cook another 2–3 minutes until nicely caramelized. Season lightly with salt and pepper.
- Reduce heat to medium. Push mushrooms to the side and add remaining 1 tablespoon olive oil. Add the chopped onion and cook 3–4 minutes until softened and translucent. Stir in minced garlic and cook 30–45 seconds until fragrant (don’t let it burn).
- Stir in the julienned sun-dried tomatoes. Pour in the white wine (or ½ cup reserved pasta water) and scrape any browned bits from the bottom of the pan. Let the liquid reduce by half — about 2–3 minutes.
- Lower heat to medium-low. Stir in the heavy cream and bring to a gentle simmer. Add grated Parmesan, red pepper flakes, and lemon zest (if using). Stir until the cheese melts and the sauce becomes glossy. If sauce is too thick, whisk in reserved pasta water a splash at a time until you reach a silky texture.
- Add cooked pasta to the skillet and toss to coat evenly in the garlic basil cream sauce. Fold in the fresh basil leaves and taste — adjust salt and pepper.
- Plate the pasta, garnish with extra basil, a grind of black pepper, more Parmesan, and toasted pine nuts if you like a nutty crunch. Enjoy right away.