PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4
Enjoy an Italian-inspired dinner or date night with this easy pasta dish with sun-dried tomatoes and mushrooms in a deliciously creamy garlic and basil sauce. The simple ingredients exceptionally blend well together to give you the best pasta experience at home!
Ingredients
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8 ounces mushrooms sliced
2 tbsp olive oil
3.5 ounces sun-dried tomatoes diced
3 garlic cloves minced
½ c. Parmesan cheese shredded
½ c. half and half
2 c. water
2 chicken bouillon cubes (use Vegetarian “Chicken” Bouillon for vegetarian version)
½ c. heavy cream
½ pound fettuccine pasta
1 tbsp dried basil or up to 2 tbsp minced fresh basil
How to make Sun-dried tomato and mushroom pasta in a garlic and basil sauce
Step 1: Add the sliced mushrooms and garlic to the hot oil and cook over medium-high heat for about 3 minutes, then, add the diced sun-dried tomatoes and decrease the heat.
Step 2: In 2 cups of boiling water, dissolve 2 cubs of chicken bouillon. To the skillet, carefully pour in the broth and continue to cook over medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth somewhat reduces. Then, add the half-and-half along with the heavy cream. Bring everything to a boil for a few seconds before adding in the Parmesan cheese. Cook further over low-medium heat until the cheese has melted, stirring. Finally, add the basil.
Step 3: You can add half a cup of half-and-half if the sauce turned out too thick.
Step 4: Following the package directions, cook the fettuccine until al dente. When done, drain and rinse under cold water.
Step 5: Into the sauce, add the fettuccine, and continue to cook over medium heat for a few minutes more, stirring to coat the pasta well with the sauce.
Note:
If needed, add salt at the very end. The creamy sauce might already be too salty from the chicken cubes.
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 Am860IU 17%, Vitamin C 11.9mg 14%, Calcium 269mg 27%, Iron 4.3mg 24%
Ingredients
- 8 ounces mushrooms sliced
- 2 tbsp olive oil
- 3.5 ounces sun-dried tomatoes diced
- 3 garlic cloves minced
- ½ c. Parmesan cheese shredded
- ½ c. half and half
- 2 c. water
- 2 chicken bouillon cubes (use Vegetarian "Chicken" Bouillon for vegetarian version)
- ½ c. heavy cream
- ½ pound fettuccine pasta
- 1 tbsp dried basil or up to 2 tbsp minced fresh basil
Instructions
Step 1: Add the sliced mushrooms and garlic to the hot oil and cook over medium-high heat for about 3 minutes, then, add the diced sun-dried tomatoes and decrease the heat.
Step 2: In 2 cups of boiling water, dissolve 2 cubs of chicken bouillon. To the skillet, carefully pour in the broth and continue to cook over medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth somewhat reduces. Then, add the half-and-half along with the heavy cream. Bring everything to a boil for a few seconds before adding in the Parmesan cheese. Cook further over low-medium heat until the cheese has melted, stirring. Finally, add the basil.
Step 3: You can add half a cup of half-and-half if the sauce turned out too thick.
Step 4: Following the package directions, cook the fettuccine until al dente. When done, drain and rinse under cold water.
Step 5: Into the sauce, add the fettuccine, and continue to cook over medium heat for a few minutes more, stirring to coat the pasta well with the sauce.
Notes
If needed, add salt at the very end. The creamy sauce might already be too salty from the chicken cubes.
