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Sun-Dried tomato and mushroom pasta in a garlic and basil sauce became a surprise favorite in my kitchen one chilly evening. I was craving comfort food but only had a few pantry basics — a jar of sun-dried tomatoes, mushrooms, garlic, and a splash of cream. Somehow, they blended into something extraordinary. That night’s spontaneous dish quickly turned into a family go-to — requested so often, I now keep those ingredients on hand at all times.

The tangy sweetness of the tomatoes, the rich earthiness of sautéed mushrooms, and the creamy garlic-basil sauce combine in a way that feels nostalgic from the very first bite. It’s hearty yet elegant, perfect for a quiet dinner or an impressive dish to serve friends.

While I’ve played with different versions, nothing beats this original combination. And if these flavors speak to your soul, you’ll love this cheesy ravioli with spinach, mushrooms, and sun-dried tomatoes — it has the same cozy appeal with a fun twist.

Why You’ll Want This on Repeat

This dish comes together in 30 minutes but tastes like it simmered all afternoon. Balanced, rich, and just the right amount of indulgent, it’s the pasta you’ll want when comfort calls. For another variation packed with the same flavor love, try this spaghetti and spinach with sun-dried tomato chicken cream sauce. It’s just as comforting — and equally crave-worthy.

What You’ll Need for This Creamy Dream

The magic of this sun-dried tomato and mushroom pasta in a garlic and basil sauce comes from just a handful of simple but flavorful ingredients. Below is a breakdown of everything you’ll need to bring it to life — including a few helpful substitution tips if you’re cooking with what you have on hand.

 Ingredient Breakdown

Here’s everything in the recipe, including quantities for four servings:

Ingredient	Amount	Notes
Olive Oil	2 tablespoons	Use extra virgin if possible for deeper flavor
Mushrooms (sliced)	8 oz	White, cremini, or baby bella work well
Garlic (minced)	3 cloves	Fresh is best, but jarred will do in a pinch
Sun-Dried Tomatoes (diced)	3.5 oz	Use oil-packed for richer flavor
Chicken Bouillon Cubes	2 cubes	Use vegetarian version for meatless option
Water	2 cups	To dissolve bouillon
Half and Half	½ cup (or more)	See notes below for substitutions
Heavy Cream	½ cup	Adds richness and body
Parmesan Cheese (shredded)	½ cup	Freshly grated is ideal
Basil	1 tbsp dried or 2 tbsp fresh	Fresh gives a brighter flavor
Fettuccine Pasta	½ lb	Use gluten-free if needed

 

Kitchen Tools & Substitutions

You won’t need anything fancy to make this dish. A large skillet, a pasta pot, and a good wooden spoon will do the trick. But a few helpful substitutions can make this recipe even more flexible:

• No half and half? Make your own by combining ¼ cup whole milk with ¼ cup heavy cream.

• Need a vegetarian option? Swap chicken bouillon for a plant-based version like Better Than Bouillon’s No Chicken Base.

• No fettuccine? This sauce pairs beautifully with linguine or penne. In fact, this linguine with spinach and sun-dried tomato cream sauce is a fantastic cousin to today’s recipe.

• Out of cream? Go full half-and-half, or use evaporated milk in a pinch — though the texture may be slightly less rich.

For a lighter but equally satisfying twist, I recommend trying the creamy spinach and mushroom stuffed spaghetti squash. It’s a great low-carb alternative when you want something wholesome without the pasta.

How to Cook the Creamiest Sun-Dried Tomato Pasta Ever

Step-by-Step Cooking Method

Making this sun-dried tomato and mushroom pasta in a garlic and basil sauce is as easy as it is satisfying. Follow this step-by-step method for creamy, flavorful results every single time.

Step 1: Sauté the Mushrooms and Garlic
Heat olive oil in a large skillet over medium-high. Add the sliced mushrooms and minced garlic. Cook for about 3 minutes, until the mushrooms start to brown and the garlic becomes fragrant.

Step 2: Add the Sun-Dried Tomatoes
Toss in the diced sun-dried tomatoes and reduce the heat slightly. Let everything cook together for another 2 minutes so the tomatoes can infuse the mushrooms with flavor.

Step 3: Make the Broth Base
Dissolve 2 bouillon cubes in 2 cups of boiling water. Slowly pour this broth into the skillet. Let it simmer until slightly reduced, about 5–6 minutes.

Step 4: Add the Cream and Cheese
Stir in the half and half, heavy cream, and bring just to a soft boil. Then lower the heat and add shredded Parmesan cheese. Stir continuously until the cheese melts into the sauce.

Step 5: Add Basil & Adjust Thickness
Add the dried or fresh basil. If the sauce feels too thick, add a splash of half and half. If too thin, don’t worry — the pasta will help absorb and thicken it.

Step 6: Cook the Pasta & Combine
Boil the fettuccine until al dente. Drain and briefly rinse under cold water to stop the cooking. Add the pasta to the skillet and stir until coated with sauce. Let it cook another 2–3 minutes on medium heat to allow the pasta to absorb flavor.

Tips & Tricks for Perfect Results

• Use oil-packed sun-dried tomatoes for richer flavor and a silky texture. Dry-packed can work, but you’ll want to soak them in warm water first.

• Don’t skip rinsing the pasta briefly in cold water — it stops the cooking and keeps it from turning mushy.

• Taste before adding salt. The bouillon and Parmesan already add plenty of seasoning.

• Want more basil punch? Garnish with fresh basil before serving for a final aromatic lift.

For an extra-savory, umami-packed variation, try this chicken and mushroom skillet in a creamy Asiago and mustard sauce — it’s another reader favorite for good reason.

And if seafood is more your style, creamy shrimp linguine explosion delivers similar creamy magic with a briny twist.

Serving It Right & Keeping It Creamy

What to Serve with This Creamy Pasta

This sun-dried tomato and mushroom pasta in a garlic and basil sauce is rich and flavorful, making it a standalone comfort meal. But with the right pairing, it becomes unforgettable.

I love serving it with a simple arugula salad dressed in lemon vinaigrette — the peppery greens cut through the creaminess beautifully. Warm, crusty bread on the side is almost essential for sopping up every last drop of sauce. A glass of chilled Pinot Grigio or a light-bodied red like Barbera also pairs perfectly with the earthy mushrooms and garlic-forward sauce.

Looking for a show-stopping starter to lead into this meal? Try these spinach, feta, and sun-dried tomato stuffed mushrooms — they echo the ingredients of the pasta and set the stage for what’s to come.

For a pasta night lineup, pair this dish with garlic Parmesan chicken spaghetti in spicy Cajun cream sauce for a flavor-packed duo that’ll wow any dinner guest.

Storing & Reheating Without Losing Creaminess

Have leftovers? You’re in luck — this pasta reheats beautifully when done right.

Storage Tips:

• Allow the pasta to cool to room temperature before refrigerating.

• Store in an airtight container for up to 4 days.

• Keep the pasta and any extra sauce together — the starch helps preserve the sauce’s texture.

Reheating Tips:

• Reheat gently on the stovetop over medium-low heat.

• Add a splash of half and half or milk to loosen the sauce.

• Stir continuously to keep the cream from separating.

• Avoid the microwave if possible — it can make the sauce grainy.

Want to freeze it? While not ideal due to the cream, you can freeze individual portions. Thaw overnight in the fridge, then reheat with extra cream stirred in slowly.

Pro tip: If you’re planning to meal prep this, cook the pasta just shy of al dente so it holds up better when reheated.

Frequently Asked Questions

1. Can I make this sun-dried tomato and mushroom pasta in a garlic and basil sauce vegetarian?
Absolutely. Just use a plant-based “chicken-style” bouillon cube instead of regular chicken bouillon. The rest of the ingredients are already vegetarian-friendly.

2. What type of pasta works best with this sauce?
Fettuccine holds the creamy sauce well, but linguine, tagliatelle, or even short pastas like penne work great. Just avoid overly delicate noodles — you want something sturdy to carry all that flavor.

3. Can I use milk instead of cream or half and half?
You can, but the sauce will be thinner and less rich. If using milk, add a little flour or cornstarch slurry to thicken, and cook it down slowly.

4. How do I prevent the cream sauce from separating when reheating?
Always reheat slowly over low heat and stir frequently. A splash of half and half can help bring the sauce back to a creamy consistency.

5. Can I add protein to this pasta?
Definitely! Grilled chicken, shrimp, or sautéed tofu make excellent additions. Just keep it simple so the garlic-basil cream sauce still shines.

Conclusion: A Pasta Dish to Come Back To

If you’re looking for a recipe that feels like a warm hug in a bowl, this sun-dried tomato and mushroom pasta in a garlic and basil sauce delivers every time. It’s creamy without being too heavy, rich with umami from the mushrooms and Parmesan, and layered with the sweet tang of sun-dried tomatoes and aromatic basil. What started as a spontaneous pantry meal has become one of those dishes I return to again and again.

Whether you’re cooking to impress or just craving something cozy after a long day, this pasta never disappoints. And if you’re still in the mood for creamy comfort, check out this creamy shrimp linguine explosion — it brings a seafood twist to the same dreamy texture. Or lighten things up with creamy spinach and mushroom stuffed spaghetti squash for a lower-carb option that’s just as satisfying.

For another delicious variation of this flavor combo, I highly recommend this version by Julia’s Album. Her take is equally comforting and beautifully done — it’s easy to see why it’s so well-loved.

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