Craving a dish that’s both hearty and vibrant? Sun Dried Tomato and Mushroom Pasta is a Creamy Vegetarian Pasta that blends sweet-tart sun-dried tomatoes with earthy mushrooms in a silky sauce. Perfect for busy weeknights or casual dinner parties, this one-pot meal delivers bold flavors with minimal effort. With simple steps, Sun Dried Tomato and Mushroom Pasta is a must-make. Let’s dive in!
Ingredients for Sun Dried Tomato and Mushroom Pasta
Here’s what you’ll need for Sun Dried Tomato and Mushroom Pasta (serves 4):
For the Pasta:
- 2 tbsp (30ml) olive oil
- 8 oz (225g) sliced white button or cremini mushrooms
- 3 garlic cloves, minced
- 3.5 oz (100g) diced sun-dried tomatoes (oil-packed, drained)
- 2 chicken bouillon cubes (or vegetarian “chicken” broth cubes)
- 2 cups (480ml) water
- ½ cup (120ml) half-and-half
- ½ cup (120ml) heavy cream
- ½ cup (50g) shredded Parmesan cheese
- 1 tbsp dried basil or 2 tbsp chopped fresh basil
- ½ lb (225g) fettuccine noodles
Equipment
- Large skillet
- Medium saucepan (for boiling pasta)
- Wooden spoon or spatula
- Colander
- Measuring cups and spoons
Ingredient Tips
- Mushrooms: White button or cremini add earthy depth to Creamy Vegetarian Pasta; shiitake works for a bolder flavor.
- Sun-Dried Tomatoes: Oil-packed tomatoes offer intense flavor; rinse excess oil for balance.
- Pasta: Fettuccine is ideal; penne or linguine work well too.
- Parmesan: Freshly grated ensures a nutty finish; vegan cheese substitutes for dairy-free.
- Basil: Fresh basil adds vibrancy; dried basil (1 tsp) is a fine substitute.
Directions for Sun Dried Tomato and Mushroom Pasta
Let’s create this Sun Dried Tomato and Mushroom Pasta—a perfect Creamy Vegetarian Pasta!
Sauté the Vegetables
- In a large skillet over medium-high heat, I heat 2 tbsp olive oil and sauté 8 oz sliced mushrooms and 3 minced garlic cloves for 3 minutes until juicy.
- I add 3.5 oz diced sun-dried tomatoes and cook for 1–2 minutes until fragrant, creating a flavorful base for Creamy Vegetarian Pasta.
Prepare the Broth
- I dissolve 2 bouillon cubes in 2 cups boiling water.
- I add this broth to the skillet, simmering over medium heat until slightly reduced, about 5 minutes, letting the vegetables soak up the flavors.
Make the Creamy Sauce
- I stir in ½ cup half-and-half and ½ cup heavy cream, bringing it to a brief boil.
- I add ½ cup Parmesan, stirring over low-medium heat until melted and smooth.
- I mix in 1 tbsp dried basil or 2 tbsp fresh basil.
- If too thick, I add ½ cup reserved pasta water.
Cook and Combine Pasta
- In a saucepan, I cook ½ lb fettuccine al dente per package instructions, reserving 1 cup pasta water, then drain and rinse with cold water.
- I add the pasta to the skillet, stirring over medium heat for 2 minutes until well-coated in sauce for Sun Dried Tomato and Mushroom Pasta.
Season and Serve
- I taste the sauce, adding salt if needed (bouillon is salty, so I check carefully).
- I serve hot, garnished with extra Parmesan or basil.
Nutrition
- Prep Time: 10–15 minutes
- Cook Time: 20–30 minutes
- Total Time: 30–45 minutes
- Servings: 4 (1 ½ cups per serving)
- Calories: ~350 kcal per serving
- Macros per Serving: 33g carbs, 15g protein, 20g fat, 3g fiber
Variations
Try these twists on Sun Dried Tomato and Mushroom Pasta:
- Vegan: Use vegetable broth and vegan cream cheese for a dairy-free Creamy Vegetarian Pasta.
- Zucchini Swap: Replace mushrooms with 1 cup grilled zucchini slices.
- Spicy: Add ¼ tsp red pepper flakes for a kick.
- Tomato Twist: Use 1 cup halved cherry tomatoes instead of sun-dried, inspired by Layla Cooks’ Roasted Sweet Potato Soup.
- Cheese Blend: Swap Parmesan for ½ cup Pecorino Romano.
Serving Ideas:
- Pair with Layla Cooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with Layla Cooks’ Grilled Lemon Herb Chicken for a hearty meal.
- Enjoy with Layla Cooks’ Vanilla Raspberry Iced Latte for a vibrant pairing.
Storage
I store Sun Dried Tomato and Mushroom Pasta in an airtight container in the fridge for up to 3–4 days; the sauce may thicken. For make-ahead, I cook pasta al dente and store sauce separately for up to 3 days, combining when ready. I reheat on the stovetop with a splash of milk over low heat, stirring until creamy. Freezing is not recommended due to sauce separation.
Serving Tips
- Presentation: Serve Sun Dried Tomato and Mushroom Pasta in wide bowls with a sprinkle of Parmesan for stunning Creamy Vegetarian Pasta.
- Garnish: Top with fresh basil or a drizzle of olive oil.
- Pairing: Enjoy with garlic bread or Layla Cooks’ Coconut Cooler for balance.
- Portion Size: 1 ½ cups for a main; 1 cup for a side.
- Occasions: Perfect for holidays, dinner parties, or cozy weeknights.
FAQs About Sun Dried Tomato Pasta
Here are answers to some common questions about Sun Dried Tomato Pasta:
What mushrooms work best?
Cremini or button mushrooms are ideal for Sun Dried Tomato Pasta; shiitake adds depth.
Can I make it vegan?
Use vegetable broth and vegan cream cheese for Creamy Vegetarian Pasta.
What if I don’t have sun-dried tomatoes?
Substitute with cherry tomatoes or roasted red peppers for Sun Dried Tomato Pasta.
How do I prevent a curdled sauce?
Add cream over low heat and stir gently for Sun Dried Tomato Pasta.
Can I use different pasta?
Penne or linguine work well for Sun Dried Tomato Pasta.
More Delicious Appetizer Recipes You’ll Love
- Crispy Parmesan Asparagus Sticks
- Air Fryer Eggplant Asian Style
- Smoked Mexican Street Corn Dip
- Leftover Mashed Potato Cheese Puffs
Conclusion
Sun Dried Tomato and Mushroom Pasta is a rich, comforting dish that blends bold flavors with creamy ease. Ideal for any occasion, this Creamy Vegetarian Pasta is a must-try. Make Sun Dried Tomato and Mushroom Pasta, share with loved ones, and savor the vibrant, hearty delight!
Sun Dried Tomato and Mushroom Pasta
Ingredients
- 2 tbsp 30ml olive oil
- 8 oz 225g sliced white button or cremini mushrooms
- 3 garlic cloves minced
- 3.5 oz 100g diced sun-dried tomatoes (oil-packed, drained)
- 2 chicken bouillon cubes or vegetarian “chicken” broth cubes
- 2 cups 480ml water
- ½ cup 120ml half-and-half
- ½ cup 120ml heavy cream
- ½ cup 50g shredded Parmesan cheese
- 1 tbsp dried basil or 2 tbsp chopped fresh basil
- ½ lb 225g fettuccine noodles
Instructions
Sauté the Vegetables
- In a large skillet over medium-high heat, I heat 2 tbsp olive oil and sauté 8 oz sliced mushrooms and 3 minced garlic cloves for 3 minutes until juicy. I add 3.5 oz diced sun-dried tomatoes and cook for 1–2 minutes until fragrant, creating a flavorful base for Creamy Vegetarian Pasta.
Prepare the Broth
- I dissolve 2 bouillon cubes in 2 cups boiling water. I add this broth to the skillet, simmering over medium heat until slightly reduced, about 5 minutes, letting the vegetables soak up the flavors.
Make the Creamy Sauce
- I stir in ½ cup half-and-half and ½ cup heavy cream, bringing it to a brief boil. I add ½ cup Parmesan, stirring over low-medium heat until melted and smooth. I mix in 1 tbsp dried basil or 2 tbsp fresh basil. If too thick, I add ½ cup reserved pasta water.
Cook and Combine Pasta
- In a saucepan, I cook ½ lb fettuccine al dente per package instructions, reserving 1 cup pasta water, then drain and rinse with cold water. I add the pasta to the skillet, stirring over medium heat for 2 minutes until well-coated in sauce for Sun Dried Tomato and Mushroom Pasta.
Season and Serve
- I taste the sauce, adding salt if needed (bouillon is salty, so I check carefully). I serve hot, garnished with extra Parmesan or basil.
Notes
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