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

A creamy, flavorful pasta dish with sun-dried tomatoes, mushrooms, garlic, and fresh basil.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian, Vegetarian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Sauce
  • 12 oz fettuccine pasta or favorite pasta
  • 2 tbsp olive oil
  • 3 cups cremini mushrooms sliced
  • 4 cloves garlic minced
  • 0.5 cup sun-dried tomatoes chopped
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 0.25 cup fresh basil chopped
  • to taste salt and black pepper
  • 0.5 tsp red pepper flakes optional

Equipment

  • Large pot
  • Skillet
  • Wooden spoon
  • Chef’s knife

Method
 

  1. Cook pasta according to package directions, reserving 1/2 cup pasta water.
  2. Sauté mushrooms in olive oil over medium-high heat until golden.
  3. Add garlic and sun-dried tomatoes; sauté 2 more minutes.
  4. Pour in heavy cream and stir in Parmesan until smooth.
  5. Season with salt, black pepper, and red pepper flakes. Stir in fresh basil.
  6. Toss pasta with sauce, adding reserved pasta water if needed.
  7. Serve immediately, garnished with extra Parmesan and basil.

Notes

Use sun-dried tomatoes packed in oil for richer flavor. Can substitute cream with half-and-half or plant-based cream.