Sun Dried Tomato and Mushroom Pasta
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.
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.