Creamy Sun-Dried Tomato and Mushroom Pasta
This creamy pasta with sun-dried tomatoes and mushrooms is a satisfying and flavor-packed dish that comes together quickly for a weeknight meal. Tossed in a garlicky Parmesan cream sauce and finished with fresh basil, it’s comforting, elegant, and endlessly customizable with dairy-free and gluten-free options.
Ingredients
- 12 oz linguine or pasta of choice
- 2 tbsp olive oil
- 3 cloves garlic minced
- 8 oz mushrooms sliced
- 1/2 cup sun-dried tomatoes chopped
- 1 cup heavy cream
- 1/2 cup Parmesan cheese grated
- 1/2 tsp red pepper flakes optional
- 1/2 cup vegetable broth or reserved pasta water
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 1/4 cup fresh basil chopped
- 1 tbsp butter
Instructions
- Boil linguine in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds.
- Add sliced mushrooms and sauté for 4-5 minutes until golden. Stir in sun-dried tomatoes and cook for 2 more minutes.
- Reduce heat to medium-low. Add heavy cream, Parmesan, red pepper flakes, vegetable broth (or pasta water), salt, black pepper, and Italian seasoning. Stir and simmer for 3-4 minutes until slightly thickened.
- Toss in cooked pasta and stir to coat evenly. Adjust sauce thickness with reserved pasta water. Stir in butter and chopped basil for added richness.
- Plate the pasta and top with extra Parmesan and fresh basil. Serve immediately while hot and creamy.
Notes
Nutritional Info (per serving – approx.):
- Calories: 520
- Fat: 30g
- Carbs: 45g
- Protein: 14g
- Fiber: 4g
- Sugar: 6g
- Sodium: 480mg
