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Sun-Dried Tomato & Mushroom Pasta in Garlic Basil Cream Sauce

A rich, velvety pasta dish made with sautéed mushrooms, sun-dried tomatoes, fresh basil, and a luxurious garlic cream sauce for an easy yet restaurant-quality meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz pasta penne, rigatoni, or fettuccine
Vegetables
  • 2 cups mushrooms sliced
  • 1 cup sun-dried tomatoes chopped, in oil
  • 4 cloves garlic minced
  • 1 cup fresh basil chopped
Cream Sauce
  • 2 tbsp butter
  • 2 tbsp olive oil or oil from sun-dried tomatoes
  • 1 cup heavy cream
  • 0.5 cup broth vegetable or chicken
  • 0.5 cup parmesan grated
  • 0.5 tsp pepper
  • salt to taste
  • 0.5 tsp Italian seasoning

Equipment

  • Skillet
  • Pasta pot
  • Strainer
  • Wooden spoon

Method
 

  1. Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water and drain.
  2. Heat butter and olive oil in a skillet. Add mushrooms and sauté until golden.
  3. Add garlic and chopped sun-dried tomatoes. Cook until fragrant.
  4. Pour in broth and simmer for 2 minutes.
  5. Stir in heavy cream, parmesan, pepper, and Italian seasoning. Simmer until creamy.
  6. Add cooked pasta and toss to coat. Add reserved pasta water if needed.
  7. Fold in fresh basil and serve warm with extra parmesan.

Notes

Add spinach or chili flakes for extra flavor. Fresh basil should always be added at the end.