Sun-dried Tomato and Mushroom Pasta

Easy, Italian-style recipe: Sun-dried Tomato and Mushroom Pasta in a Garlic and Basil Cream Sauce. Enjoy this meatless pasta as is, or serve it with grilled chicken or grilled veggies!

Ingredients

• 2 tablespoons olive oil
• 8 oz mushrooms sliced
• 3 garlic cloves minced
• 3.5 oz sun-dried tomatoes diced
• 2 cubes chicken bullion (use Vegetarian "Chicken" Bouillon for vegetarian version)
• 2 cups water
• 1/2 cup half and half
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese shredded
• 1 tablespoon dried basil or up to 2 tablespoons minced fresh basil
• 1/2 lb fettuccine pasta

Instructions

1. Heat olive oil on medium-high heat, add sliced mushrooms and garlic - and cook the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
2. Dissolve 2 cubes of chicken bullion in 2 cups of boiling water. Carefully add the broth to the skillet - continue to cook the vegetables in a chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth 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 - do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) - and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta.

Full Reading: https://juliasalbum.com/sun-dried-tomato-and-mushroom-pasta/

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