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Sun-Dried Tomato & Mushroom Pasta

A gourmet, creamy pasta with earthy mushrooms, tangy sun-dried tomatoes, and a luxurious garlic basil cream sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-Inspired
Calories: 680

Ingredients
  

Pasta and Main Components
  • 12 ounces fettuccine or tagliatelle
  • 1 tbsp salt for pasta water
  • 3 tbsp sun-dried tomato oil or olive oil
  • 8 ounces cremini mushrooms sliced
  • 1 cup sun-dried tomatoes in oil drained and chopped
  • 4 cloves garlic minced
Garlic Basil Cream Sauce
  • 1.5 cups heavy cream
  • 1 cup Parmesan cheese freshly grated
  • 1 cup fresh basil leaves chopped, plus more for garnish
  • 0.5 tsp black pepper freshly ground
  • 0.25 tsp red pepper flakes optional
  • 0.5 cup reserved pasta water

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • Tongs
  • Grater

Method
 

  1. Bring a large pot of water to a boil. Add salt and cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. While pasta cooks, heat oil in a large skillet over medium-high heat. Add mushrooms and cook for 6-8 minutes until browned and tender.
  3. Reduce heat to medium. Add sun-dried tomatoes and garlic to the skillet. Sauté for 1-2 minutes until fragrant.
  4. Pour in the heavy cream, black pepper, and red pepper flakes. Simmer for 2-3 minutes to allow the cream to thicken slightly.
  5. Reduce heat to low. Gradually add the grated Parmesan cheese, stirring constantly until melted and the sauce is smooth.
  6. Add the drained pasta to the skillet. Toss with tongs until thoroughly coated in the sauce.
  7. Add the reserved pasta water a few tablespoons at a time, tossing continuously, until the sauce reaches a silky, clinging consistency.
  8. Remove from heat. Stir in the chopped fresh basil. Garnish with extra basil and Parmesan cheese before serving immediately.

Notes

For the best sauce, use freshly grated Parmesan cheese and do not skip the starchy pasta water. It's the key to a creamy, non-greasy sauce that clings to the pasta.