Sun-dried Tomato Mushroom Pasta (Printable Version)
Creamy pasta with sun-dried tomatoes, mushrooms, garlic, and basil creates a savory Italian-inspired dish.
# Ingredients:
→ Produce
01 -
227 grams sliced mushrooms
02 -
3 garlic cloves, minced
03 -
100 grams sun-dried tomatoes, diced
04 -
1 tablespoon dried basil or up to 2 tablespoons fresh basil, minced
→ Liquids and Dairy
05 -
30 milliliters olive oil
06 -
120 milliliters half and half (see note)
07 -
120 milliliters heavy cream
08 -
50 grams Parmesan cheese, shredded
09 -
480 milliliters water
→ Pantry
10 -
2 chicken bouillon cubes (use vegetarian chicken bouillon cubes for a vegetarian option)
11 -
225 grams fettuccine pasta
# Steps:
01 -
Heat olive oil over medium-high heat. Add sliced mushrooms and minced garlic, cooking for approximately 3 minutes until softened.
02 -
Incorporate diced sun-dried tomatoes and reduce heat to medium. Dissolve bouillon cubes in boiling water, then carefully add the broth to the skillet. Simmer until mushrooms and tomatoes absorb the liquid and the broth slightly reduces.
03 -
Stir in half and half and heavy cream, bringing briefly to a boil. Add Parmesan cheese and cook on low-medium heat for a few minutes until cheese melts and sauce thickens slightly. Stir in basil.
04 -
If the sauce is too thick, add an additional 120 milliliters of half and half. Avoid prolonged simmering if sauce appears thin, as pasta will absorb some liquid during the next step.
05 -
Cook fettuccine al dente according to package instructions. Drain and rinse under cold water to halt cooking. Add pasta to the sauce and cook over medium heat for several minutes, stirring constantly to thoroughly coat and achieve desired sauce thickness.
06 -
Do not add salt during sauce preparation as bouillon provides sufficient saltiness. Add salt at the end if necessary. Serve immediately.
# Notes:
01 -
Half and half is a dairy product blending equal parts of milk and cream. To replicate, combine 120 milliliters milk with 120 milliliters heavy cream.