Name: Creamy Sun-dried Tomato and Mushroom Pasta in a Garlic and Basil Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 ounces pasta (penne, fettuccine, or preferred type); 2 tablespoons olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 8 ounces mushrooms, sliced; 1/2 cup sun-dried tomatoes, chopped; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/4 cup fresh basil, chopped; Salt, to taste; Black pepper, to taste; Red pepper flakes (optional)

Creamy Sun-dried Tomato and Mushroom Pasta in a Garlic and Basil Cream Sauce

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I love this Creamy Sun-dried Tomato and Mushroom Pasta because it’s rich, comforting, and full of flavor. The earthy mushrooms and tangy sun-dried tomatoes blend perfectly in a garlic and basil cream sauce, making it a satisfying meal any day of the week.

Why You’ll Love This Recipe

I enjoy this recipe because it’s indulgent yet easy to make. The creamy sauce clings to every strand of pasta, and I love how the sun-dried tomatoes add a tangy punch while the mushrooms provide a savory depth. It’s a dish that feels special but comes together quickly, perfect for a weeknight dinner or a cozy weekend meal. Creamy Sun-dried Tomato and Mushroom Pasta in a Garlic and Basil Cream Sauce

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

12 ounces pasta (penne, fettuccine, or your favorite)
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced
1/2 cup sun-dried tomatoes, chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
Salt and black pepper to taste
Red pepper flakes (optional, for a bit of heat)

Directions

I cook the pasta according to package instructions, then drain and set aside, reserving a little pasta water.
I heat olive oil in a large skillet over medium heat and sauté the onion until translucent.
I add the garlic and cook for another 1-2 minutes until fragrant.
I stir in the sliced mushrooms and cook until they release their moisture and start to brown.
I add the chopped sun-dried tomatoes and sauté for another 2 minutes.
I pour in the heavy cream and bring it to a gentle simmer, then stir in the Parmesan cheese until the sauce becomes creamy and smooth.
I season the sauce with salt, black pepper, and red pepper flakes if I want a little spice.
I toss in the cooked pasta, adding a splash of reserved pasta water if needed to loosen the sauce.
I finish with fresh chopped basil and serve immediately, enjoying the rich, creamy flavors in every bite.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes add cooked chicken or shrimp to make it a heartier meal. I also like swapping the heavy cream for half-and-half or coconut cream for a lighter or dairy-free version. For extra flavor, I occasionally add a handful of baby spinach or sun-dried tomato pesto to the sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I reheat gently on the stove over low heat, adding a splash of cream or pasta water to keep the sauce creamy. I don’t recommend freezing, as the cream sauce can separate. Creamy Sun-dried Tomato and Mushroom Pasta in a Garlic and Basil Cream Sauce

FAQs

Can I use dried mushrooms instead of fresh?

I’ve used dried mushrooms before; I rehydrate them in warm water first and then add them to the sauce, which works well and adds extra umami flavor.

Can I make this recipe vegetarian?

Yes, I leave out any meat and it’s still rich and satisfying thanks to the mushrooms and sun-dried tomatoes.

Can I use a different type of cheese?

I’ve tried Pecorino Romano or Asiago in place of Parmesan, and it adds a slightly sharper flavor, which I really enjoy.

Can I prepare the sauce ahead of time?

I can make the sauce a few hours in advance and reheat it gently before tossing with freshly cooked pasta. I usually add fresh basil at the end to keep its bright flavor.

Can I make this gluten-free?

Yes, I use gluten-free pasta, and the sauce works just as well with the same creamy texture and flavor.

Conclusion

I find this Creamy Sun-dried Tomato and Mushroom Pasta in a Garlic and Basil Cream Sauce to be a perfect balance of comforting and flavorful. It’s easy enough for a weeknight dinner but special enough to serve to friends or family. Every bite is creamy, garlicky, and full of delicious sun-dried tomato and mushroom goodness.