Sun-Dried Tomato and Mushroom Fettuccine in Garlic Basil Cream Sauce Recipe

Introduction

This sun-dried tomato and mushroom pasta is a creamy, flavorful dish perfect for a comforting meal. Tossed in a garlic and basil sauce, the fettuccine noodles soak up a rich blend of sun-dried tomatoes, mushrooms, and Parmesan cheese. It’s an easy yet impressive recipe to enjoy any night of the week.

Ingredients

• 2 tablespoons olive oil
• 8 oz mushrooms, sliced
• 3 garlic cloves, minced
• 3.5 oz sun-dried tomatoes, diced
• 2 chicken bouillon cubes (use Vegetarian “Chicken” Bouillon for vegetarian version)
• 2 cups water
• 1/2 cup half and half
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese, shredded
• 1 tablespoon dried basil (or up to 2 tablespoons minced fresh basil)
• 1/2 lb fettuccine pasta

Instructions

1. Step 1: Heat olive oil over medium-high heat in a skillet. Add sliced mushrooms and minced garlic, cooking for about 3 minutes until the mushrooms start to soften. Add the diced sun-dried tomatoes, then reduce the heat to medium.
2. Step 2: Dissolve the chicken bouillon cubes in 2 cups of boiling water. Carefully pour the broth into the skillet with the vegetables. Cook on medium heat until the mushrooms and tomatoes absorb some broth and it reduces slightly.
3. Step 3: Stir in half and half and heavy cream. Bring the mixture to a brief boil, then add the Parmesan cheese. Cook on low to medium heat, stirring constantly, until the cheese melts and the sauce thickens slightly. Add the basil and mix well.
4. Step 4: If the sauce seems too thick, add another 1/2 cup of half and half. If it appears thin, don’t worry— the pasta will absorb some of the sauce when combined.
5. Step 5: Cook fettuccine pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Add the cooked pasta to the skillet with the sauce.
6. Step 6: Cook the pasta and sauce together over medium heat for a few minutes, stirring constantly to coat the pasta evenly and allow the sauce to thicken to your liking.
7. Step 7: Taste the sauce before serving. It should be salty enough from the bouillon cubes, so add salt only if necessary.

Tips & Variations

• Use fresh basil instead of dried for a brighter, fresher flavor.
• For a vegetarian version, substitute the chicken bouillon cubes with vegetable bouillon.
• Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
• Include spinach or kale with the mushrooms for extra greens and nutrition.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of cream or water to loosen the sauce and prevent it from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while fettuccine works best to hold the creamy sauce, you can use other pasta shapes like penne, linguine, or rigatoni according to your preference.

Is this recipe suitable for vegetarians?

It can be made vegetarian by using vegetable bouillon cubes instead of chicken bouillon. This keeps the rich flavor without using animal products.

Sun-Dried Tomato and Mushroom Fettuccine in Garlic Basil Cream Sauce Recipe

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★★★★★

4.5 from 99 reviews

A creamy and savory sun-dried tomato and mushroom pasta cooked in a fragrant garlic and basil sauce. This recipe combines tender mushrooms, tangy sun-dried tomatoes, and a rich Parmesan-infused cream sauce served over perfectly al dente fettuccine, ideal for a comforting yet elegant meal.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 8 oz mushrooms, sliced
• 3 garlic cloves, minced
• 3.5 oz sun-dried tomatoes, diced
• 1 tablespoon dried basil or up to 2 tablespoons minced fresh basil

Liquids & Dairy

• 2 tablespoons olive oil
• 1/2 cup half and half
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese, shredded

Stock & Pasta

• 2 chicken bouillon cubes (use vegetarian “chicken” bouillon for vegetarian version)
• 2 cups water
• 1/2 lb fettuccine pasta

Instructions

1. Sauté Mushrooms and Garlic: Heat the olive oil over medium-high heat in a skillet. Add the sliced mushrooms and minced garlic, cooking for about 3 minutes until the mushrooms begin to soften and the garlic is fragrant. Then add the diced sun-dried tomatoes and reduce the heat to medium low.
2. Prepare Broth and Cook Vegetables: Dissolve the chicken bouillon cubes in 2 cups of boiling water to make broth. Carefully add the broth to the skillet with the vegetables. Continue cooking over medium heat until the mushrooms and sun-dried tomatoes absorb some broth and the liquid reduces slightly.
3. Add Cream and Cheese: Stir in the half and half and heavy cream and bring the mixture briefly to a boil. Add the shredded Parmesan cheese and cook for a couple of minutes on low-medium heat, stirring constantly, until the cheese melts and the sauce thickens. Stir in the dried or fresh basil.
4. Adjust Sauce Consistency: If the sauce is too thick, add an extra 1/2 cup of half and half to thin it out. Avoid simmering the sauce to thicken if it seems thin, as the pasta will absorb some of the sauce once combined.
5. Cook Pasta: Boil the fettuccine according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
6. Combine Pasta and Sauce: Add the cooked fettuccine to the skillet with the sauce. Cook on medium heat, stirring constantly, for a few minutes to allow the pasta to absorb the flavors and thicken the sauce to your desired consistency.
7. Final Seasoning: Do not add salt during cooking since the bouillon cubes add enough saltiness. Taste the dish at the end and add salt only if needed before serving.

Notes

• Use vegetarian “chicken” bouillon cubes to make this recipe vegetarian-friendly.
• Rinsing the pasta in cold water after cooking stops the cooking process and prevents overcooking when combined with the sauce.
• The sauce consistency can be adjusted by adding more half and half or by simmering with the pasta.
• Do not add extra salt during cooking as bouillon cubes provide sufficient saltiness.
• Fresh basil can be used instead of dried for a fresher flavor.

Keywords: sun-dried tomato pasta, mushroom pasta, creamy garlic basil sauce, fettuccine recipe, vegetarian pasta