Sun-dried Tomato Mushroom Pasta

This sun-dried tomato and mushroom pasta in garlic and basil sauce is my go-to for a quick weeknight dinner that feels elegant enough for company yet comes together in about half an hour. Creamy, savory, and packed with bold flavors, this pasta is exactly what I crave when I want something easy and satisfying that still has a homemade touch.

I first made this dish right after a long day at work when I needed comfort food without fuss. The way the sun-dried tomatoes and mushrooms marry together keeps me coming back every time.

Ingredients

• Olive oil: brings out the earthiness of mushrooms and prevents sticking. Choose extra virgin for a richer flavor.
• Mushrooms: provide a meaty texture and absorb all the delicious sauce. Go for fresh firm mushrooms without any dark spots.
• Garlic: gives the sauce aromatic depth. Fresh minced cloves are best for that punchy flavor.
• Sun-dried tomatoes: lend sweet tanginess. The oil-packed type is especially tender but blot extra oil before dicing.
• Chicken bouillon cubes: add umami and a savory foundation even in the vegetarian version with vegetarian cubes.
• Water: dissolves the bouillon cubes and helps create the sauce base. Use filtered water for a cleaner taste.
• Half and half: balances richness. If you cannot find it use equal parts whole milk and cream as a substitute.
• Heavy cream: ensures the sauce is thick and luscious. Stick with real cream instead of alternatives for best results.
• Parmesan cheese: melts into the sauce for a nutty cheesy finish. Freshly shredded is ideal to avoid caking agents.
• Dried or fresh basil: brightens the sauce. Double the fresh basil if you have it for a fresher pop.
• Fettuccine pasta: clings to the creamy sauce beautifully. Look for high-protein pasta for more bite and nutrition.

Step-by-Step Instructions

Sauté the Aromatics:

Heat olive oil in a wide skillet over medium-high heat. Add sliced mushrooms and minced garlic and cook for three minutes. Stir occasionally until mushrooms begin to brown and garlic is fragrant. Add the chopped sun-dried tomatoes and reduce the heat. This lets the flavors meld without burning the garlic.

Make the Broth and Simmer:

Dissolve chicken bouillon cubes in two cups boiling water so no chunks remain. Pour the hot broth into the skillet with the vegetables. Continue cooking over medium heat until the mushrooms and tomatoes soak up some of the broth and about half the liquid reduces. This should take about six minutes. The sauce is getting its flavor foundation now.

Create the Creamy Sauce:

Add half and half and heavy cream to the skillet. Increase heat to bring it up to a gentle boil for thirty seconds to combine. Sprinkle in the shredded Parmesan cheese and stir over low-medium heat for two minutes until the cheese melts fully into the sauce. Add in your dried or fresh basil and stir to release its oils.

Adjust Sauce Thickness:

Check your sauce. If it is too thick stir in up to another half cup of half and half. If it seems thin do not worry as your pasta will soak up excess liquid in the next step.

Cook the Pasta:

In a large pot of salted boiling water cook fettuccine until almost al dente following package instructions. Drain and rinse with cold water to stop cooking and prevent sticking.

Finish and Serve:

Toss the drained fettuccine into your skillet with sauce. Mix gently over medium heat for two to four minutes stirring constantly so each noodle gets that creamy coating. Adjust thickness by cooking a little longer if you like it richer. Taste and only add salt if needed since the bouillon and cheese are already salty.

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Sun-dried tomatoes are my must-have ingredient here as their tangy flavor makes every bite pop. Once I made this for my sister’s birthday and it quickly became her favorite pasta ever. These little moments in the kitchen are what make this recipe so special to me.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days. When reheating add a splash of milk or cream to loosen the sauce. For longer storage store the pasta and sauce separately and freeze just the sauce for up to two months. Thaw overnight in the fridge and warm gently before mixing with fresh pasta.

Ingredient Substitutions

If you need to go dairy-free try a rich cashew cream instead of half and half and heavy cream. For the pasta type swap in penne or linguine they both grab hold of the creamy sauce. If sun-dried tomatoes are unavailable use a mix of tomato paste and quartered cherry tomatoes for a similar punch.

Serving Suggestions

Pair this pasta with a simple crisp salad dressed with lemon and olive oil. Add grilled chicken or white beans for extra protein. Garlic bread or a rustic baguette helps mop up any sauce left on the plate. This dish also works well as a small main for dinner parties next to roasted vegetables.

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A Bit About the Dish

Creamy tomato and mushroom pastas like this have roots in classic Italian cucina rustica where simple everyday ingredients are transformed into something truly comforting. Sun-dried tomatoes became especially popular in the late twentieth century offering a taste of summer even in winter months.

Recipe FAQs

→ What type of pasta suits this dish best?

Fettuccine is ideal here as its flat ribbons hold the creamy sauce well, ensuring each bite is flavorful and satisfying.

→ Can I substitute the cream with a lighter alternative?

Yes, using half and half alone or even a blend with milk can lighten the sauce without losing creaminess.

→ How do sun-dried tomatoes influence the dish flavor?

They add a concentrated, slightly sweet tang that complements the earthiness of the mushrooms and enhances the savory profile.

→ Is it necessary to add broth when cooking the sauce?

Yes, the broth helps soften the mushrooms and sun-dried tomatoes while creating a flavorful base for the creamy sauce.

→ What’s the best way to prevent the sauce from becoming too thick or thin?

Adjust the amount of half and half during cooking and finish by tossing the pasta in the sauce to achieve a perfect coating consistency.

→ Should I add extra salt to the sauce?

The dissolved bouillon cubes provide ample seasoning; add salt only at the end if necessary to taste.