Description
Sun-dried tomato and mushroom pasta in a garlic and basil sauce is a creamy, comforting 30-minute Italian-inspired dinner bursting with savory richness, tangy tomatoes, fresh basil, and umami-packed mushrooms.
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 (or more, to taste)
• ½ cup heavy cream
• ½ cup shredded Parmesan cheese
• 1 tablespoon dried basil (or 2 tablespoons fresh basil)
• ½ lb fettuccine pasta
Instructions
1. Heat olive oil in a skillet over medium-high heat. Add mushrooms and garlic; sauté for 3 minutes.
2. Add sun-dried tomatoes and reduce heat. Cook for 2 more minutes.
3. Dissolve bouillon cubes in 2 cups of boiling water. Pour into skillet and simmer until slightly reduced.
4. Add half and half and heavy cream. Bring to a gentle boil, then reduce heat.
5. Add Parmesan cheese. Stir until melted and smooth.
6. Add dried or fresh basil. Adjust sauce thickness if needed with more half and half.
7. Boil pasta until al dente. Drain and rinse briefly in cold water.
8. Add pasta to sauce and stir to coat. Cook together for 2–3 more minutes until thickened.
Notes
– Use vegetarian ‘chicken-style’ bouillon for a meatless version.
– Add grilled chicken or shrimp for extra protein.
– Try gluten-free pasta if needed.
– Store leftovers in an airtight container for up to 4 days.
– Reheat gently with a splash of cream to maintain texture.
– Avoid adding extra salt early — bouillon and cheese already add saltiness.
- Prep Time: 10
- Cook Time: 20
- Method: Skillet
- Cuisine: Italian