Description
Creamy Sun-dried Tomato and Mushroom Pasta is a rich, comforting dish featuring earthy mushrooms and tangy sun-dried tomatoes tossed in a luscious garlic and basil cream sauce. It’s an indulgent yet easy pasta recipe perfect for weeknight dinners or cozy weekends.
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)
Instructions
- Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Sauté the onion until translucent.
- Add garlic and cook for 1–2 minutes until fragrant.
- Add mushrooms and cook until they release moisture and begin to brown.
- Stir in sun-dried tomatoes and cook for another 2 minutes.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese until the sauce is creamy and smooth.
- Season with salt, black pepper, and red pepper flakes if using.
- Add the cooked pasta to the sauce, tossing to coat. Add reserved pasta water as needed to loosen the sauce.
- Remove from heat, stir in fresh basil, and serve immediately.
Notes
- Add cooked chicken or shrimp for extra protein.
- Use half-and-half for a lighter sauce.
- Coconut cream can be used for a dairy-free version.
- Baby spinach makes a great addition for extra greens.
- Best served fresh; reheat gently to avoid separating the sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 6g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 75mg
