Why You’ll Love This Recipe
- Flavorful Combination: The umami of mushrooms pairs beautifully with the tangy sweetness of sun-dried tomatoes, all enveloped in a luscious creamy sauce.
- Quick and Easy: With a total preparation and cooking time of just 30 minutes, this recipe is ideal for those busy days when you still want a homemade meal.
- Versatile: While it’s a hearty vegetarian dish on its own, you can easily add grilled chicken or shrimp to boost the protein content.
- Reheats Well: The flavors meld even more after a day, and with a splash of milk during reheating, it tastes just as fresh as when first made.
Ingredients
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- 3.5 oz sun-dried tomatoes, diced
- 2 chicken bouillon cubes (use vegetarian bouillon for a vegetarian version)
- 2 cups boiling water
- ½ cup half and half
- ½ cup heavy cream
- ½ cup Parmesan cheese, shredded
- 1 tablespoon dried basil or up to 2 tablespoons fresh basil, minced
- ½ lb fettuccine pasta
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the Vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and minced garlic; cook for about 3 minutes until the mushrooms release their moisture and begin to brown. Add the diced sun-dried tomatoes and reduce the heat slightly.
- Prepare the Broth: Dissolve the bouillon cubes in 2 cups of boiling water. Carefully pour the broth into the skillet with the vegetables. Continue to cook over medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the liquid reduces slightly.
- Create the Creamy Sauce: Add the half and half and heavy cream to the skillet. Bring to a gentle boil briefly, then reduce the heat to low-medium. Stir in the shredded Parmesan cheese and continue cooking, stirring frequently, until the cheese melts into the sauce. Add the dried or fresh basil and mix well. If the sauce appears too thick, you can add an additional ½ cup of half and half to reach your desired consistency.
- Cook the Pasta: Meanwhile, cook the fettuccine according to the package instructions until al dente. Drain the pasta, reserving a small amount of the pasta water.
- Combine and Serve: Add the cooked fettuccine to the skillet with the creamy sauce. Toss to ensure the pasta is thoroughly coated. If the sauce is too thick, add a bit of the reserved pasta water to loosen it. Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.
Servings and Timing
- Servings: This recipe yields 4 servings.
- Preparation Time: Approximately 10 minutes.
- Cooking Time: Approximately 20 minutes.
Variations
- Protein Addition: Incorporate grilled chicken, shrimp, or even crispy bacon to add a protein boost to the dish.
- Vegetable Enhancements: Add spinach, kale, or roasted red peppers for extra nutrients and flavor.
- Pasta Alternatives: Feel free to substitute fettuccine with penne, linguine, or your preferred pasta variety.
- Herb Substitutions: Experiment with fresh herbs like oregano or thyme in place of basil for a different flavor profile.
Storage and Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the pasta in a skillet over medium heat. Add a splash of milk or cream to help loosen the sauce, stirring occasionally until warmed through. Avoid microwaving, as it can cause the sauce to separate and the pasta to become rubbery.
FAQs
What type of mushrooms work best in this recipe?
Cremini, button, or baby portobello mushrooms are excellent choices due to their hearty texture and flavor.
Can I use sun-dried tomatoes packed in oil?
Yes, just be sure to drain them well before dicing. You can also use some of the infused oil for sautéing the vegetables to enhance the flavor.
Is there a non-dairy alternative for the cream?
You can substitute the half and half and heavy cream with coconut cream or a plant-based cream alternative. Keep in mind this may alter the flavor slightly.
How can I make this dish gluten-free?
Simply use your favorite gluten-free pasta in place of traditional fettuccine. Ensure all other ingredients are certified gluten-free as well.
Can I prepare this dish in advance?
While it’s best enjoyed fresh, you can prepare the sauce ahead of time and store it in the refrigerator. When ready to serve, reheat the sauce gently and toss with freshly cooked pasta.
What can I use instead of chicken bouillon cubes?
Vegetable bouillon cubes or broth can be used as a substitute, especially if you’re aiming for a vegetarian version.
How do I prevent the sauce from curdling?
Ensure that you don’t boil the cream sauce vigorously. Keep the heat at a gentle simmer and stir continuously when adding the dairy components.
sun-dried tomatoes and mushrooms in a creamy garlic and basil sauce
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Indulge in this creamy sun-dried tomato and mushroom fettuccine, an easy and flavorful Italian-inspired pasta dish. The combination of earthy mushrooms, tangy sun-dried tomatoes, and a rich garlic-basil cream sauce makes for a comforting, meatless meal. Perfect for weeknight dinners or special occasions, this dish is quick to make and can be customized with your favorite protein additions like chicken or shrimp.
Ingredients
- 2 tbsp olive oil
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- 3.5 oz sun-dried tomatoes, diced
- 2 chicken bouillon cubes (or vegetarian bouillon)
- 2 cups boiling water
- ½ cup half and half
- ½ cup heavy cream
- ½ cup Parmesan cheese, shredded
- 1 tbsp dried basil (or 2 tbsp fresh basil, minced)
- ½ lb fettuccine pasta
Instructions
- Sauté the Vegetables
- Heat olive oil in a large skillet over medium-high heat.
- Add mushrooms and garlic, cooking for 3 minutes until mushrooms release moisture and brown.
- Stir in sun-dried tomatoes and reduce heat slightly.
- Prepare the Broth
- Dissolve bouillon cubes in 2 cups of boiling water.
- Pour broth into the skillet, cooking until the liquid reduces slightly.
- Make the Creamy Sauce
- Add half and half and heavy cream to the skillet, bringing to a gentle boil.
- Reduce heat to low-medium, stir in Parmesan cheese, and mix until melted.
- Add basil and stir to combine. Adjust consistency with additional half and half if needed.
- Cook the Pasta
- Cook fettuccine according to package instructions until al dente.
- Drain, reserving some pasta water.
- Combine and Serve
- Toss the cooked pasta with the creamy sauce, ensuring even coating.
- If the sauce is too thick, add reserved pasta water.
- Serve immediately with extra Parmesan and fresh basil if desired.
Notes
- Make It Vegetarian: Use vegetable bouillon instead of chicken.
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a skillet with a splash of milk or cream to retain consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian
