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Sun-Dried Tomato and Mushroom Pasta

This quick and easy pasta dish features sun-dried tomatoes and mushrooms in a creamy garlic and basil sauce, perfect for busy evenings.
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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: 450
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 8 oz pasta (penne or fettuccine) Choose your favorite pasta type.
  • 1 cup sun-dried tomatoes, chopped
  • 1 cup sliced mushrooms Button or cremini for added flavor.
  • 2 cloves garlic, minced
  • 1 cup heavy cream Can substitute with half-and-half.
  • 1 cup grated Parmesan cheese
  • 1 tsp dried basil Or a handful of fresh basil if you're feeling fancy.
  • 1 Tbsp olive oil
  • Salt and pepper to taste

Method
 

Boil the Pasta
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes.
Sauté the Veggies
  1. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
  2. Toss in the sliced mushrooms and cook until golden brown and tender, around 5 minutes.
Combine with Tomatoes
  1. Stir in the sun-dried tomatoes and cook for another 2-3 minutes.
Create the Cream Sauce
  1. Pour in the heavy cream and stir together. Let simmer for a few minutes, then stir in the Parmesan until it melts into a creamy sauce.
Mix it All Together
  1. Drain the pasta, reserving a little pasta water. Add the pasta to the skillet and toss everything together, adding dried basil, salt, and pepper to taste.

Notes

If you don’t have heavy cream, substitute with half-and-half or chicken/vegetable broth. Add grilled chicken or shrimp for extra protein. Use fresh basil at the end for a vibrant flavor.