Savor the Flavor: Creamy Sun-Dried Tomato and Mushroom Pasta Delight

Indulge in a culinary journey with our Creamy Sun-Dried Tomato and Mushroom Pasta, a dish that marries the rich flavors of sun-dried tomatoes, earthy mushrooms, and a luscious garlic and basil sauce. This pasta is a celebration of comfort and sophistication, perfect for any occasion. Let the tantalizing aroma and velvety texture elevate your dining experience to new heights.

In our household, the Creamy Sun-Dried Tomato and Mushroom Pasta has become a cherished favorite. It all started on a cozy Sunday evening when my husband and I decided to try something new. The first bite transported us to a world of culinary bliss, and ever since, this recipe has held a special place on our dinner table. Whether it’s a quiet night in or a gathering with loved ones, this pasta never fails to impress. It’s not just a meal; it’s a tradition, a taste of home that brings joy to our little family.

Why This Recipe Shines:

• Decadent Creaminess: A luxurious blend of half and half, heavy cream, and Parmesan cheese creates a velvety sauce that coats each strand of fettuccine.
• Flavor Fusion: The combination of sun-dried tomatoes, mushrooms, and basil adds layers of depth and complexity, making every bite a symphony of flavors.
• Quick and Easy: In under 30 minutes, you can create a restaurant-worthy dish without sacrificing on taste or quality.
• Versatility: Swap chicken bouillon for a vegetarian version, making it a flexible option for various dietary preferences.

Ingredients:

• 2 tablespoons olive oil
• 225g (8 oz) mushrooms, sliced
• 3 garlic cloves, minced
• 100g (3.5 oz) sun-dried tomatoes, diced
• 2 vegetarian “chicken” bouillon cubes
• 475 ml (2 cups) water
• 120 ml (1/2 cup) half and half
• 120 ml (1/2 cup) heavy cream
• 57g (1/2 cup) Parmesan cheese, shredded
• 1 tablespoon dried basil or up to 2 tablespoons minced fresh basil
• 225g (1/2 lb) fettuccine pasta

Directions:

1. Heat olive oil over medium-high heat. Add sliced mushrooms and garlic, cooking for about 3 minutes.
2. Add diced sun-dried tomatoes. Reduce heat.
3. Dissolve 2 cubes of vegetarian “chicken” bouillon in 475 ml (2 cups) of boiling water. Add the broth to the skillet and continue cooking until mushrooms and sun-dried tomatoes absorb some broth.
4. Add half and half, heavy cream, and bring to a brief boil. Add Parmesan cheese and cook, stirring, until melted. Add basil.
5. If the sauce is too thick, add another 120 ml (1/2 cup) half and half. Do not over-thicken as pasta will absorb some liquid.
6. Cook fettuccine al dente, drain, and rinse in cold water. Add pasta to the sauce, cooking for a couple of minutes on medium heat, stirring constantly to coat well.

Notes:

• Avoid adding salt to the creamy sauce initially; the dissolved bouillon cubes should provide enough saltiness. Adjust salt in the end if needed.
• Experiment with fresh basil for a burst of vibrant flavor.
• Feel free to customize by choosing vegetarian bouillon for a meat-free version.