Creamy pasta lovers — this one is for you. This Sun-Dried Tomato & Mushroom Pasta in Garlic Basil Cream Sauce is the kind of dish that tastes like it came straight out of a cozy Italian café, yet it’s incredibly simple to whip up at home. Think rich cream sauce infused with fresh garlic, sweet sun-dried tomatoes, earthy mushrooms, fragrant basil, and plenty of parmesan melding beautifully around tender pasta.

This pasta delivers everything: warmth, flavor, creaminess, fragrance, savoriness, and that irresistible sun-dried tomato tang that cuts through the richness perfectly. It’s balanced, indulgent, satisfying, and extremely comforting — the kind of pasta you make when you want something special without extra effort.

The beauty of this dish lies in the layering of flavors: butter-sautéed mushrooms that become golden and savory, garlic that perfumes the sauce, sun-dried tomatoes that provide concentrated brightness, fresh basil that adds herbal lift, and parmesan that brings perfect depth. All these come together in a velvety cream sauce that hugs each piece of pasta.

Whether you’re making a date-night dinner, a weeknight treat, meal prep bowls, or a comfort meal for family or guests, this pasta checks all the boxes.

What Makes This Pasta Incredible

Sun-Dried Tomatoes = Rich Umami Burst

They bring brightness, acidity, and deep tomato flavor without needing fresh tomatoes.

Earthy Mushrooms for Balance

Their savory flavor rounds out the creamy sauce perfectly.

Garlic Basil Cream Sauce

Cream, parmesan, garlic, and basil blend into a velvety, aromatic sauce that tastes luxurious.

30 Minutes, One Pan + One Pot

Minimal effort, maximum flavor — just how we like it.

Customizable & Vegetarian-Friendly

Add protein or keep it meatless — either way, it shines.

Ingredients

Pasta Base

• 12 oz pasta (penne, fettuccine, rigatoni, or bowtie)
• Salt for boiling

Sauce & Vegetables

• 2 tbsp olive oil (from the sun-dried tomato jar if possible)
• 2 tbsp butter
• 8 oz mushrooms, sliced
• 4 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• ¾ cup grated parmesan
• ½ cup pasta water (as needed)
• 1 tsp dried basil or Italian seasoning
• ½ tsp salt
• ½ tsp pepper
• ¼ tsp red pepper flakes (optional)

Finishing

• ½ cup fresh basil, chopped
• Extra parmesan
• Black pepper

Instructions

1. Cook the Pasta
   Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
2. Sauté the Mushrooms
   Heat olive oil and butter in a skillet. Add mushrooms and cook 5–7 minutes until golden and caramelized.
3. Add Garlic & Sun-Dried Tomatoes
   Stir in garlic for 30 seconds. Add chopped sun-dried tomatoes and cook 1 minute.
4. Make the Cream Sauce
   Pour in heavy cream, parmesan, dried basil, salt, pepper, and red pepper flakes. Simmer gently until creamy.
5. Combine Pasta & Sauce
   Add the cooked pasta and a splash of pasta water. Toss until the sauce fully coats the noodles.
6. Finish with Fresh Basil
   Stir in fresh basil and adjust with more parmesan, salt, or pepper as needed.
7. Serve
   Plate warm with extra basil, parmesan, and black pepper.

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

A rich, aromatic pasta made with sun-dried tomatoes, sautéed mushrooms, garlic, basil, and a velvety parmesan cream sauce.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 bowls

Course: Dinner, Main

Cuisine: Italian

Calories: 520

Ingredients

  

Pasta Base

• 12 oz pasta penne or any shape

Sauce & Vegetables

• 2 tbsp olive oil use oil from sun-dried tomatoes if possible
• 2 tbsp butter
• 8 oz mushrooms sliced
• 4 cloves garlic minced
• 1 cup sun-dried tomatoes chopped
• 1 cup heavy cream
• 0.75 cup parmesan cheese grated
• 0.5 cup pasta water reserved
• 1 tsp dried basil or Italian seasoning
• 0.5 tsp salt
• 0.5 tsp pepper
• 0.25 tsp red pepper flakes optional

Finishing

• 0.5 cup fresh basil chopped
• extra parmesan for serving

Equipment

• Skillet
• Large pot
• Mixing bowl
• Wooden spoon

Method

 

1. Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water and drain.
2. Heat olive oil and butter in a skillet. Sauté mushrooms until golden.
3. Add garlic and cook for 30 seconds. Add sun-dried tomatoes.
4. Pour in cream, parmesan, dried basil, salt, pepper, and red pepper flakes. Simmer until creamy.
5. Add pasta and pasta water. Toss until fully coated and silky.
6. Stir in fresh basil and serve with extra parmesan.

Notes

Use oil-packed sun-dried tomatoes for best flavor.

Tips for Perfect Pasta Every Time

• Use sun-dried tomatoes in oil for maximum flavor.
• Don’t rush the mushrooms — browning equals flavor.
• Add pasta water slowly to get the perfect silky sauce.
• Grate your own parmesan for the best melt and taste.

Variations

• Add chicken: sliced cooked chicken breast.
• Add spinach: stir in 2 cups fresh spinach at the end.
• Make it lighter: replace cream with half-and-half.
• Make it richer: add 2 tbsp cream cheese.
• Add capers or olives: for a Mediterranean twist.

Serving Suggestions

Serve with:

• Garlic bread
• Caesar salad
• Roasted vegetables
• A glass of chilled white wine

Fun Fact

Sun-dried tomatoes were originally a way to preserve peak-season tomatoes — drying them in Mediterranean sunshine intensified their sweetness and flavor. No wonder they taste incredible in creamy pasta dishes.