PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4
Enjoy an Italian-style dinner at home with this mouthwatering sun-dried tomato pasta with mushrooms tossed in a delicious garlic and basil cream sauce. Pair this up with grilled chicken or grilled veggies, or enjoy it by itself.
Ingredients
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½ pound fettuccine pasta
8 ounces of mushrooms, sliced
2 tbsp olive oil
3 garlic cloves, minced
2 chicken bouillon cubes (use Vegetarian “Chicken” Bouillon for the vegetarian version)
3.5 ounces sun-dried tomatoes, diced
2 c. water
½ c. heavy cream
½ c. half and half
1 tbsp dried basil or up to 2 tbsp minced fresh basil
½ c. Parmesan cheese, shredded
How to make Sun-dried tomato and mushroom pasta in a garlic and basil sauce
Step 1: On medium-high, heat the olive oil. Then, add the sliced mushrooms along with the garlic and cook for about 3 minutes. Next, add the diced sun-dried tomatoes. Decrease the heat.
Step 2: In 1 c of boiling water, dissolve 2 cubes of chicken bouillon. Pour this into the skillet and continue to cook the veggies over medium heat until the broth is mostly absorbed and reduced. Then, add the half-and-half and heavy cream. Bring everything to a boil for a few seconds before adding the Parmesan cheese. Cook further over low-medium heat, stirring until the cheese has melted. Lastly, add the basil.
Step 3: You can add an extra half c half-and-half if the sauce ends up too thick. Or if the sauce is too thin, stop simmering the sauce.
Step 4: In the meantime, cook the fettuccine following the package directions until al dente. Drain when done and rinse under cold water. Into the sauce, add the fettuccine. Toss and cook for a few minutes over medium heat while stirring constantly until you have reached your desired thickness.
Note:
Add salt at the very end (if needed) once the sauce is done as the creamy sauce is already salty.
Nutrition Facts:
Amount per Serving: Calories 545, Fat 26g 40%, Saturated Fat 12g 75%, Cholesterol 60mg 20%, Sodium 298mg 13%, Potassium 1265mg 36%, Carbohydrates 61g 20%, Fiber 5g 21%, Sugar 12g 13%, Protein 18g 36%, Vitamin A 860IU 17%, Vitamin C 11.9mg 14%, Calcium 269mg 27%, Iron 4.3mg 24%
Ingredients
- ½ pound fettuccine pasta
- 8 ounces of mushrooms, sliced
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 2 chicken bouillon cubes (use Vegetarian "Chicken" Bouillon for the vegetarian version)
- 3.5 ounces sun-dried tomatoes, diced
- 2 c. water
- ½ c. heavy cream
- ½ c. half and half
- 1 tbsp dried basil or up to 2 tbsp minced fresh basil
- ½ c. Parmesan cheese, shredded
Instructions
Step 1: On medium-high, heat the olive oil. Then, add the sliced mushrooms along with the garlic and cook for about 3 minutes. Next, add the diced sun-dried tomatoes. Decrease the heat.
Step 2: In 1 c of boiling water, dissolve 2 cubes of chicken bouillon. Pour this into the skillet and continue to cook the veggies over medium heat until the broth is mostly absorbed and reduced. Then, add the half-and-half and heavy cream. Bring everything to a boil for a few seconds before adding the Parmesan cheese. Cook further over low-medium heat, stirring until the cheese has melted. Lastly, add the basil.
Step 3: You can add an extra half c half-and-half if the sauce ends up too thick. Or if the sauce is too thin, stop simmering the sauce.
Step 4: In the meantime, cook the fettuccine following the package directions until al dente. Drain when done and rinse under cold water. Into the sauce, add the fettuccine. Toss and cook for a few minutes over medium heat while stirring constantly until you have reached your desired thickness.
Notes
Add salt at the very end (if needed) once the sauce is done as the creamy sauce is already salty.
