Tuesday, April 20, 2021
HomeRecipe ReviewsRice & PastaSun-Dried Tomato and Mushroom Pasta In a Garlic and Basil Sauce

Sun-Dried Tomato and Mushroom Pasta In a Garlic and Basil Sauce

I don’t know about you, but I love carbs, and pasta is probably my favorite variety. It’s tasty, versatile, and budget-friendly, which are all reasons this recipe appealed to me. That and my husband and I are making an effort to eat less meat. And fettuccine pasta loaded with mushrooms and sun-dried tomatoes in a creamy basil sauce just sounds sooooo good! Let’s give this Sun-Dried Tomato and Mushroom Pasta In a Garlic and Basil Sauce a try.

If you’re looking for a delicious and easy-to-make pasta recipe to add to your weekly/monthly recipe rotation, try this sun-dried tomato and mushroom pasta in a garlic and basil creamy sauce. The combination of flavors in this dish is SO GOOD, it’s a pure comfort food that you will be tempted to eat right out of the pan.

Recipe Author: Julia at Julia’s Album
Get the recipe

The Ingredients

I did have to shop for most of the ingredients for this recipe, but nothing was expensive or difficult to find. I bought the mushrooms already sliced to make my life a little easier. Also, I bought julienned sun-dried tomatoes because they would be easier to chop. Finally, I opted for dried basil. I had it on hand, and I didn’t want leftover fresh basil to go to waste.

Sun Dried Tomato and Mushroom Pasta In a Garlic and Basil Sauce Ingredients
Fettuccine, mushrooms, sun-dried tomatoes, basil, bullion cubes, cream, half-and-half, garlic, olive oil, and parmesan cheese

The Process

This really was an easy recipe, and I had it ready to serve in 30 minutes, just as the recipe listed. I didn’t do all the prep work before I started cooking. Instead, I prepped as I went straight nice there was plenty of time between steps. I also started boiling the water to cook the fettuccine at the same time I began the sauce.

I thought my sauce would turn out too thin, but I ended up closer to the opposite. Watch the sauce carefully once you add the fettuccine. The pasta absorbs the liquid, and the heat from the stove evaporates it as well. I recommend removing the pan from the heat when the sauce still looks a little thin so you end up with a creamy but not too thick consistency.

A pan of Sun Dried Tomato and Mushroom Pasta In a Garlic and Basil Sauce
A pan of Sun-Dried Tomato and Mushroom Pasta In a Garlic and Basil Sauce

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Appearance
Taste
Fettuccine and mushrooms topped with creamy basil and sun-dried tomato sauce is going to become a regular on my dinner menu. I expected the tomato and/or basil tastes to be overpowering, but the cream seemed to mellow the tastes nicely. They are definitely the most prominent tastes, though the garlic, mushrooms, and pasta don’t get lost. What’s more, this recipe is easy on your budget and even easier to prepare for a weeknight meal.
Candicehttps://www.hungrypinner.com
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.

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