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

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Italian-style sun-dried tomato pasta made with easy ingredients. Mushrooms and sun-dried tomatoes pair perfectly in this creamy garlic and basil sauce served over fettuccine.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 8 oz mushrooms, sliced
  • 3 garlic cloves, minced
  • 3.5 oz sun-dried tomatoes, diced
  • 2 chicken bouillon cubes
  • 2 cups boiling water
  • 1/2 cup half and half
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese, shredded
  • 1 tablespoon dried basil (or up to 2 tablespoons minced fresh basil)
  • 1/2 lb fettuccine pasta

Instructions

  1. Dissolve 2 chicken bouillon cubes in 2 cups of boiling water to make broth. Heat olive oil in a large skillet over medium-high heat, add sliced mushrooms and minced garlic, cook for 3 minutes. Add diced sun-dried tomatoes, reduce heat to medium.
  2. Pour in the chicken broth and cook until mushrooms and tomatoes absorb some broth and it reduces. Add half and half and heavy cream, bring to a brief boil. Stir in Parmesan cheese and cook on low-medium heat until melted. Add dried basil.
  3. Cook fettuccine al dente according to package instructions, drain and rinse in cold water. Add pasta to the sauce, cook on medium heat for a few minutes until sauce thickens to desired consistency, stirring constantly.

Notes

Do not add salt initially as the bouillon provides enough; taste and adjust at the end. For a vegetarian version, use vegetarian chicken bouillon. Sauce thickens more after removing from heat, so serve immediately.

Nutrition

Find it online: https://www.rapidrecipes.blog/sun-dried-tomato-mushroom-pasta-cream-sauce/