This sun dried tomato and mushroom pasta is another wonderfully simple dish that was immediately added to our dinner menu after cooking it the first time! I have a big love for mushrooms and pasta so putting those two together is winning for me. The combination of flavors is really great and the effort needed for this recipe makes it an acceptable weeknight dinner! It is now a favorite pasta dish for my husband and me! The cute 11 year old in our home does not like tomatoes or mushrooms so I have not attempted to make this when we have her. I look forward to her taste buds evolving as she gets older; I remember plenty of foods I didn’t care for as a child and love now!

We normally don’t have much leftover, but I have had this as lunch the next day and it heats up nicely. If you find it to dry out a bit, a little milk can be added when reheating. I like to serve salads with any pasta dish I make so this one is no different. Check out the recipe below and enjoy!

*Quick side note: the pan I cooked this in (pictured above and below) is a GreenPan. If you are looking for new cookware and have not tried this brand I highly recommend it; I love every piece of GreenPan cookware I own and the fact it’s healthy and eco-friendly! You can find this cookware online and at local stores such as Kohl’s and Bed Bath and Beyond.

Sun dried tomato & mushroom pasta in a garlic basil sauce

Ingredients:

• 2 tablespoons olive oil
• 8 oz mushrooms, sliced (I used baby bella mushrooms)
• 3 garlic cloves, minced
• 3.5 oz sun-dried tomatoes, diced
• 2 cups chicken broth
• 1/2 cup half and half (may need to add another 1/2 cup)
• 1/2 cup heavy cream
• 1/2 cup shredded Parmesan cheese
• 1 tablespoon dried basil (or up to 2 tablespoons minced fresh basil)
• 1/2 pound fettuccine pasta

Instructions:

1. Heat olive oil on medium-high heat, add sliced mushrooms and garlic. Cook the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
2. Add the chicken broth to the skillet and continue to cook the vegetables in broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and it reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes on low-medium heat until the cheese melts. Add the basil.
3. If your sauce is too thick at this point – add another 1/2 cup half and half. If your sauce looks thin to you, keep in mind the pasta will absorb some of the sauce liquid and it will not be as thin once the pasta is added.
4. Cook fettuccine according to the package instruction. (I start the pasta cooking while making the sauce) Drain and rinse in cold water to stop the cooking. Add the fettuccine to the sauce and continue cooking the sauce on medium heat with the pasta in it until desired thickness is achieved, stirring constantly to evenly coat. I have found the sauce will continue to thicken a bit once removed from heat.
5. Serve immediately and enjoy!

As always, thanks for reading!