creamy garlic and basil sauce

 Why You’ll Love This Recipe

• Flavorful Combination: The earthy taste of mushrooms pairs beautifully with the tangy sweetness of sun-dried tomatoes, creating a harmonious blend.
• Creamy Sauce: The garlic and basil-infused cream sauce adds a velvety texture that coats the pasta perfectly.
• Quick and Easy: With a total preparation and cooking time of about 30 minutes, it’s ideal for a weeknight dinner.
• Versatile: Enjoy it as a standalone vegetarian dish, or pair it with grilled chicken or vegetables for added variety.

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 minced fresh basil)
• ½ lb fettuccine pasta

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté Vegetables: Heat the olive oil in a skillet over medium-high heat. Add the sliced mushrooms and minced garlic; cook for about 3 minutes. Add the diced sun-dried tomatoes and reduce the heat.
2. Prepare Broth: Dissolve the bouillon cubes in 2 cups of boiling water. Carefully add this broth to the skillet. Continue to cook the vegetables in the broth over medium heat until the mushrooms and sun-dried tomatoes absorb some of the liquid and the mixture reduces slightly.
3. Create Sauce: Add the half and half and heavy cream to the skillet; bring to a brief boil. Stir in the Parmesan cheese and cook over low-medium heat until the cheese melts. Add the dried basil. If the sauce is too thick, add an additional ½ cup of half and half.
4. Cook Pasta: Meanwhile, cook the fettuccine al dente according to the package instructions. Drain and rinse in cold water to stop the cooking process.
5. Combine: Add the cooked fettuccine to the sauce. Continue cooking over medium heat for a couple of minutes, stirring constantly to ensure the pasta is well-coated with the sauce.

Servings and Timing

• Servings: This recipe yields 4 servings.
• Preparation Time: Approximately 10 minutes.
• Cooking Time: Approximately 20 minutes.

Variations

• Add Protein: Incorporate grilled chicken, shrimp, or tofu for added protein.
• Vegetable Boost: Add spinach, kale, or bell peppers to increase the vegetable content.
• Herb Substitutions: Experiment with fresh herbs like parsley or oregano in place of basil.
• Pasta Alternatives: Use whole wheat pasta or gluten-free varieties to suit dietary preferences.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a pan over medium heat, adding a little milk gradually to thin the sauce as it warms.

FAQs

What type of mushrooms work best for this recipe?

Baby bella (cremini) or white button mushrooms are ideal, but you can use any variety you prefer.

Can I make this recipe vegan?

Yes, substitute the half and half and heavy cream with plant-based alternatives, use vegan Parmesan, and ensure the bouillon cubes are vegetable-based.

Is it necessary to rinse the pasta in cold water?

Rinsing stops the cooking process and prevents the pasta from becoming mushy.

Can I use sun-dried tomatoes not packed in oil?

Yes, but you may need to rehydrate them in hot water before using.

How can I make the sauce thicker?

Allow the sauce to simmer longer to reduce, or add a small amount of cornstarch slurry (cornstarch mixed with water) to thicken.

What can I use instead of half and half?

You can use milk mixed with a bit of butter as a substitute.

How do I prevent the sauce from curdling?

Ensure that the dairy products are at room temperature before adding and avoid boiling the sauce after adding them.

Can I freeze the leftovers?

Cream-based sauces can sometimes separate upon freezing and reheating, so it’s not recommended.

What other types of pasta can I use?

Penne, linguine, or spaghetti can be used as alternatives to fettuccine.

How can I add a spicy kick to the dish?

Add red pepper flakes or a dash of hot sauce to the sauce for some heat.

Conclusion

This sun-dried tomato and mushroom pasta in a garlic and basil cream sauce is a delightful dish that brings together rich flavors and a comforting texture. It’s versatile enough to be adapted to various dietary preferences and is sure to become a favorite in your meal rotation.

creamy garlic and basil sauce

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• Author: Isabella
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Diet: Gluten Free

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Description

Creamy Mushroom Chicken and Wild Rice Soup is a rich, hearty, and comforting dish perfect for chilly days. This one-pot meal combines tender chicken, earthy mushrooms, and nutty wild rice in a luscious, creamy broth. Packed with protein and fiber, it’s a nutritious and satisfying soup that’s great for leftovers.

 

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Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 8 oz mushrooms (cremini or button), sliced
• 1 cup wild rice, rinsed
• 6 cups chicken broth
• 2 cups cooked chicken, shredded or diced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• ½ cup heavy cream

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Instructions

• Sauté the Aromatics:
  • In a large pot or Dutch oven, heat olive oil over medium heat.
  • Add diced onion, celery, and carrots. Cook until softened (about 5 minutes).
  • Stir in minced garlic and cook for another minute.
• Cook the Mushrooms:
  • Add sliced mushrooms and cook until they release moisture and brown (5-7 minutes).
• Simmer the Rice:
  • Stir in wild rice, chicken broth, thyme, rosemary, and bay leaf.
  • Bring to a boil, then reduce heat and let simmer, covered, for about 45 minutes or until rice is tender.
• Make the Cream Base:
  • In a separate saucepan, melt butter over medium heat.
  • Whisk in flour to form a roux, cooking for 1-2 minutes.
  • Gradually whisk in milk, stirring until thickened. Remove from heat and stir in heavy cream.
• Combine and Finish:
  • Add shredded chicken to the soup.
  • Stir in the prepared cream mixture and let simmer for another 10 minutes.
  • Season with salt and pepper to taste.
• Serve and Enjoy:
  • Remove the bay leaf and serve hot.
  • Garnish with fresh parsley or Parmesan cheese if desired.

Notes

• Vegetarian Option: Swap chicken broth for vegetable broth and omit chicken. Add extra veggies like spinach or kale.
• Grain Alternatives: A wild rice blend or brown rice works, but cooking times may vary.
• Dairy-Free Version: Use plant-based butter, dairy-free milk (almond or oat), and coconut cream.
• Storage: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Soup
• Method: Stovetop
• Cuisine: American