Creamy Sun-dried Tomato and Mushroom Pasta in a Garlic and Basil Cream Sauce

Why You’ll Love This Recipe

I love how this pasta combines bold, vibrant flavors with a comforting creamy texture. The sun-dried tomatoes add depth and sweetness, while the mushrooms bring a hearty, earthy bite. The garlic and basil cream sauce ties everything together beautifully, making it perfect for a cozy dinner, an easy date night meal, or a meatless main that’s anything but boring.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pasta (fettuccine, penne, or your favorite type)

• Olive oil

• Garlic (minced)

• Onion (finely chopped)

• Mushrooms (sliced, any variety)

• Sun-dried tomatoes (oil-packed or rehydrated)

• Heavy cream

• Vegetable broth or pasta water

• Parmesan cheese (grated)

• Fresh basil (chopped)

• Salt and black pepper

• Red pepper flakes (optional, for heat)

directions

1. I cook the pasta in salted water until al dente, then reserve some of the pasta water and drain the rest.

2. In a large skillet, I heat olive oil over medium heat and sauté the onion and garlic until soft and fragrant.

3. I add the mushrooms and cook them down until browned and tender, then stir in the sun-dried tomatoes.

4. I reduce the heat slightly and pour in the cream, along with a splash of vegetable broth or pasta water to loosen the sauce.

5. I simmer the mixture gently for a few minutes until thickened, then stir in grated Parmesan and fresh basil.

6. I season the sauce with salt, pepper, and red pepper flakes (if using), then toss in the cooked pasta and mix well until evenly coated.

7. I serve it warm with extra Parmesan and a few basil leaves on top for garnish.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prep and 20 minutes to cook, making it a quick 30-minute meal.

Variations

Sometimes I add grilled chicken or shrimp for extra protein, or stir in baby spinach for a pop of green. For a dairy-free version, I use coconut cream and a plant-based Parmesan. I also like using different mushrooms—cremini, shiitake, or even oyster mushrooms all add unique depth to the dish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave with a splash of broth or cream to bring the sauce back to life. I don’t recommend freezing this dish, as the cream sauce may separate.

FAQs

Can I use dried sun-dried tomatoes?

Yes, I rehydrate them in hot water for 10–15 minutes before slicing and adding to the pan. Oil-packed ones are quicker and add more flavor.

What’s the best type of pasta for this sauce?

I like fettuccine, linguine, or penne because they hold the sauce well and create a satisfying bite.

Can I make this dish vegan?

Yes, I use a dairy-free cream and vegan Parmesan or nutritional yeast. The flavor stays rich and creamy.

Do I need to use fresh basil?

Fresh basil gives the best flavor, but in a pinch, I use dried basil—about 1 teaspoon—and add it while the sauce simmers.

Can I make the sauce ahead of time?

Yes, I prepare the sauce without the pasta and store it in the fridge for up to 2 days. I reheat and toss it with freshly cooked pasta when ready to serve.

Conclusion

Creamy Sun-dried Tomato and Mushroom Pasta in a Garlic and Basil Cream Sauce is a rich, elegant dish that’s surprisingly easy to make. It’s packed with flavor, comforting, and always a hit at the table. Whether I’m cooking for guests or treating myself to something delicious, this pasta is one I’ll keep coming back to.