Description
A rich and savory pasta dish featuring sun-dried tomatoes and earthy mushrooms tossed in a fragrant garlic basil cream sauce. Perfect for a quick yet satisfying dinner.
Ingredients
- 8 oz pasta (fettuccine or penne)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1/2 cup sun-dried tomatoes (in oil), drained and chopped
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/4 cup fresh basil, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add sliced mushrooms and cook until golden and tender, about 5-7 minutes.
- Stir in sun-dried tomatoes and cook for 2 minutes.
- Pour in heavy cream and broth, then bring to a simmer. Let cook for 3-4 minutes until slightly thickened.
- Add cooked pasta to the skillet, tossing to coat. Stir in fresh basil and Parmesan cheese. If sauce is too thick, add reserved pasta water a tablespoon at a time.
- Season with salt and pepper to taste. Serve hot, garnished with extra basil and Parmesan if desired.
Notes
You can customize the seasonings to taste. For a lighter version, substitute half-and-half for heavy cream and use less cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: Italian-American