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Sun-dried Tomato and Mushroom Pasta

A delicious and creamy pasta dish featuring sun-dried tomatoes and mushrooms, flavored with garlic and fresh basil.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 560
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 12 oz fettuccine pasta You can substitute with your favorite pasta.
Sauce Ingredients
  • 2 tbsp olive oil For sautéing.
  • 3 cloves garlic, minced Fresh garlic works best.
  • 8 oz mushrooms, sliced Cremini or button mushrooms are great.
  • 1 cup sun-dried tomatoes, chopped Use oil-packed for more flavor.
  • 1 cup heavy cream For a rich sauce.
  • 1/2 cup fresh basil, chopped For garnish and flavor.
  • 1/2 tsp salt To taste.
  • 1/4 tsp black pepper To taste.

Method
 

Cooking the Pasta
  1. Cook the fettuccine pasta according to package instructions in salted water until al dente. Drain and set aside.
Making the Sauce
  1. In a large skillet, heat olive oil over medium heat.
  2. Add minced garlic and sauté for 1 minute until fragrant.
  3. Add sliced mushrooms and cook until softened, about 5 minutes.
  4. Stir in the sun-dried tomatoes and cook for another 2-3 minutes.
  5. Pour in the heavy cream, and bring to a simmer.
  6. Season with salt and black pepper.
Combining
  1. Add the cooked pasta to the skillet and toss to coat in the sauce.
  2. Remove from heat, and stir in the fresh basil.
Serving
  1. Serve hot, garnished with additional basil if desired.

Notes

For added protein, consider tossing in grilled chicken or shrimp. This pasta can be served immediately but can also be stored in the fridge for up to 3 days.