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.
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.
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.