Sun-Dried Tomato and Mushroom Pasta

A delightful celebration of flavors with sun-dried tomatoes and mushrooms coated in a rich garlic and basil cream sauce, perfect for busy weeknights or weekend treats.

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 600

Ingredients Method Notes

Ingredients

Pasta and Base Ingredients

8 ounces pasta (fettuccine or penne) Your choice of pasta
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced Button or cremini
1/2 cup sun-dried tomatoes, chopped Preferably packed in oil

Cream Sauce Ingredients

1 cup heavy cream
1 teaspoon dried basil Use fresh if available
to taste Salt and pepper
Fresh basil leaves for garnish For serving

Method

Cooking the Pasta

Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Reserve about a cup of pasta water, then drain the rest.

Sauté the Aromatics

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes. Add the minced garlic and cook until fragrant.

Add the Mushrooms

Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, or until tender and lightly browned.

Incorporate the Sun-Dried Tomatoes

Stir in the chopped sun-dried tomatoes and mix well.

Create the Cream Sauce

Pour in the heavy cream and add the dried basil. Let simmer for a couple of minutes. Adjust thickness with reserved pasta water if needed.

Combine It All

Toss the drained pasta into the sauce, mix gently until well coated, and season with salt and pepper to taste.

Serve and Garnish

Plate the pasta and garnish with fresh basil leaves before serving.

Notes

Feel free to substitute vegetables like spinach or zucchini. For a lighter version, use half and half or almond milk. Store leftovers in an airtight container for up to three days and reheat gently.