Sun-Dried Tomato and Mushroom Pasta
A quick and easy dinner option, this creamy pasta dish is rich in flavor with sun-dried tomatoes and mushrooms, made in under 30 minutes.
Ingredients
Pasta and Sauce Base
- 8 oz favorite pasta (penne, fettuccine, or spaghetti)
- 1 cup sun-dried tomatoes, chopped (if in oil, drain them first)
- 1 cup mushrooms, sliced (button or cremini mushrooms are great)
- 2 cloves garlic, minced
- 1 cup heavy cream (for indulgence)
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped (more for garnish if desired)
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
Cooking the Pasta
- In a large pot, bring salted water to a boil. Toss in your pasta and cook according to package instructions until al dente. Drain and set aside, but reserve about 1/2 cup of pasta water.
Sautéing the Vegetables
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the sliced mushrooms, and cook until they’re softened and their water has evaporated, about 5-7 minutes. Mix in the sun-dried tomatoes and stir until well combined.
Making the Creamy Sauce
- Pour in the heavy cream, and let it simmer gently. Add the grated Parmesan cheese and stir until melted and the sauce thickens a little.
- If it looks too thick, add a splash of your reserved pasta water to reach that perfect creamy consistency.
Combining and Serving
- Toss the cooked pasta into the skillet with the sauce, mixing until the pasta is thoroughly coated. Add the chopped basil, and season with salt and pepper to taste.
- Plate up your delicious pasta, sprinkle some extra basil and Parmesan on top, and serve.
Notes
Don’t panic if the sauce looks a little lumpy—that’s just the cheese making it cozy! Have fun experimenting by adding grilled chicken or shrimp. For picky eaters, you can skip the mushrooms or add spinach for extra nutrition.