Welcome to a delightful Italian-inspired journey! If you’re craving a comforting, rich, and flavorful dish, look no further than this Sun-dried tomato and mushroom pasta. Packed with the earthy flavors of mushrooms, the tangy sweetness of sun-dried tomatoes, and wrapped in a creamy garlic basil sauce, this pasta will surely become a family favorite. Best of all, it’s an easy and quick recipe that any pasta lover can enjoy.
Introduction to Sun-Dried Tomato and Mushroom Pasta
This Italian-style sun-dried tomato pasta is not only delicious but also simple to prepare. The unique combination of sun-dried tomatoes and mushrooms creates a delightful balance of flavors, while the creamy garlic basil sauce takes it to another level. Originating from the heart of Italian cuisine, this dish is a perfect example of how you can turn basic ingredients into something extraordinary.
Whether you’re a fan of classic Italian pasta dishes or looking for a quick weeknight meal, this sun-dried tomato and mushroom pasta will meet all your expectations. Perfect for vegetarians or those seeking a hearty, satisfying meal without meat. For more Italian pasta inspirations, check out our chick fil a sauce recipe.
Ingredients for Sun-Dried Tomato and Mushroom Pasta
To make this easy pasta dish, you’ll need the following ingredients:
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- 3.5 oz sun-dried tomatoes, diced
- 2 chicken bouillon cubes (substitute vegetarian bouillon for a vegetarian version)
- 2 cups water
- ½ cup half and half
- ½ cup heavy cream
- ½ cup Parmesan cheese, shredded
- 1 tablespoon dried basil (or 2 tablespoons fresh, minced)
- ½ lb fettuccine pasta
Tip: For a lighter version, you can substitute half-and-half with plant-based alternatives or use low-fat cream. Sun-dried tomatoes preserved in olive oil add a richer flavor, but feel free to use dried ones and soak them in warm water before cooking.
How to Make Sun-Dried Tomato and Mushroom Pasta – Step by Step
Step 1: Sauté the Mushrooms and Garlic
Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and garlic, cooking them for about 3 minutes until the mushrooms are soft and golden.
Step 2: Add the Sun-Dried Tomatoes
Stir in the sun-dried tomatoes, allowing the ingredients to blend while reducing the heat to a medium-low setting.
Step 3: Prepare the Broth
In a separate pan, dissolve the chicken bouillon cubes in 2 cups of boiling water. Carefully add the broth to the skillet with the vegetables and continue cooking until the mushrooms and tomatoes have absorbed some of the liquid.
Step 4: Incorporate the Creams
Pour in the half and half and heavy cream, bringing the mixture to a gentle boil. Once boiling, immediately lower the heat to prevent curdling.
Step 5: Add the Parmesan and Basil
Gradually stir in the Parmesan cheese and let it melt into the sauce. Add the dried or fresh basil, and allow the sauce to simmer gently for a few minutes until thickened.
Step 6: Cook the Pasta
Meanwhile, cook the fettuccine pasta al dente according to package instructions. Drain and rinse in cold water to stop the cooking process.
Step 7: Combine the Pasta with the Sauce
Add the cooked pasta into the skillet with the sauce, tossing everything together until the pasta is fully coated. Continue to cook for an additional minute or two to allow the pasta to absorb the sauce.
Helpful Tip: If your sauce becomes too thick, you can loosen it with a little extra half-and-half or pasta water.
Helpful Tips for Sun-Dried Tomato and Mushroom Pasta
- Fresh Ingredients: Use fresh garlic and basil for a more aromatic sauce.
- Broth Choice: For a vegetarian option, switch to vegetable or mushroom broth instead of chicken bouillon.
- Pasta Texture: Cook the pasta al dente to avoid it becoming mushy when mixed with the sauce.
Cooking Tips for the Best Sun-Dried Tomato and Mushroom Pasta
For the best results with this creamy sun-dried tomato and mushroom pasta, try using a non-stick skillet to prevent the sauce from sticking or burning. Using freshly grated Parmesan instead of pre-packaged ensures a smooth and creamy sauce.
Serving Suggestions for Sun-Dried Tomato and Mushroom Pasta
Pair this creamy pasta dish with a fresh, crisp side salad, garlic bread, or roasted vegetables for a complete meal. A glass of white wine, such as Pinot Grigio or Chardonnay, would perfectly complement the flavors of the sun-dried tomato and mushroom pasta.
Nutritional Information
Eating well doesn’t mean compromising on flavor. This sun-dried tomato and mushroom pasta offers a balanced mix of healthy fats, protein, and carbohydrates.
Nutritional Information (Per Serving)
- Calories: 545 kcal
- Total Fat: 36g
- Saturated Fat: 20g
- Cholesterol: 107mg
- Sodium: 650mg
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 12g
Storage and Leftovers for Sun-Dried Tomato and Mushroom Pasta
This pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a skillet with a splash of water or cream and heat over medium-low until warmed through. Avoid microwaving, as this can cause the cream to separate.
Frequently Asked Questions (FAQs) for Sun-Dried Tomato and Mushroom Pasta
- Can I make this recipe dairy-free?
Yes! Substitute the half-and-half and heavy cream with coconut milk or cashew cream for a dairy-free version. - Can I add other vegetables to this pasta?
Absolutely. Spinach, zucchini, or roasted red peppers would complement the existing flavors beautifully. - What type of mushrooms work best?
Cremini or button mushrooms are perfect, but feel free to use shiitake or portobello for a meatier texture. - Can I use dried basil instead of fresh?
Yes, but fresh basil provides a more vibrant flavor.
Related Recipes for Pasta Lovers
Looking for more pasta inspiration? Here are some tasty options to explore:
- Sausage Balls Recipe with Red Lobster Mix – A delightful twist on traditional sausage balls, perfect for your next gathering.
- Ultimate Cowboy Casserole Cornbread – Hearty and comforting, this casserole is the ultimate family meal.
Conclusion
If you love easy, flavorful pasta dishes, this sun-dried tomato and mushroom pasta is a must-try. Not only is it quick to make, but it also delivers a comforting, indulgent meal with minimal effort. Don’t forget to share your own take on this dish or how you’ve added your unique twist. Let us know in the comments!
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Sun-Dried Tomato Pasta with Mushrooms and Basil Sauce
Description
Welcome to a delightful Italian-inspired journey! If you’re craving a comforting, rich, and flavorful dish, look no further than this Sun-dried tomato and mushroom pasta. Packed with the earthy flavors of mushrooms, the tangy sweetness of sun-dried tomatoes, and wrapped in a creamy garlic basil sauce, this pasta will surely become a family favorite. Best of all, it’s an easy and quick recipe that any pasta lover can enjoy.
Ingredients
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- 3.5 oz sun-dried tomatoes, diced
- 2 chicken bouillon cubes (substitute vegetarian bouillon for a vegetarian version)
- 2 cups water
- ½ cup half and half
- ½ cup heavy cream
- ½ cup Parmesan cheese, shredded
- 1 tablespoon dried basil (or 2 tablespoons fresh, minced)
- ½ lb fettuccine pasta
Instructions
Step 1: Sauté the Mushrooms and Garlic
Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and garlic, cooking them for about 3 minutes until the mushrooms are soft and golden.
Step 2: Add the Sun-Dried Tomatoes
Stir in the sun-dried tomatoes, allowing the ingredients to blend while reducing the heat to a medium-low setting.
Step 3: Prepare the Broth
In a separate pan, dissolve the chicken bouillon cubes in 2 cups of boiling water. Carefully add the broth to the skillet with the vegetables and continue cooking until the mushrooms and tomatoes have absorbed some of the liquid.
Step 4: Incorporate the Creams
Pour in the half and half and heavy cream, bringing the mixture to a gentle boil. Once boiling, immediately lower the heat to prevent curdling.
Step 5: Add the Parmesan and Basil
Gradually stir in the Parmesan cheese and let it melt into the sauce. Add the dried or fresh basil, and allow the sauce to simmer gently for a few minutes until thickened.
Step 6: Cook the Pasta
Meanwhile, cook the fettuccine pasta al dente according to package instructions. Drain and rinse in cold water to stop the cooking process.
Step 7: Combine the Pasta with the Sauce
Add the cooked pasta into the skillet with the sauce, tossing everything together until the pasta is fully coated. Continue to cook for an additional minute or two to allow the pasta to absorb the sauce.
Helpful Tip: If your sauce becomes too thick, you can loosen it with a little extra half-and-half or pasta water.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Fresh Ingredients: Use fresh garlic and basil for a more aromatic sauce.
- Broth Choice: For a vegetarian option, switch to vegetable or mushroom broth instead of chicken bouillon.
- Pasta Texture: Cook the pasta al dente to avoid it becoming mushy when mixed with the sauce.
