Go Back

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.