Sun-Dried Tomato and Mushroom Fettuccine in Garlic Basil Cream Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Cook Pasta: Boil the fettuccine according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
- 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.
- 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
