Description
Rich, velvety pasta loaded with savory mushrooms, tangy sun-dried tomatoes, and a luscious garlic basil cream sauce—perfect for cozy dinners or easy weeknight meals.
Ingredients
8 oz pasta (penne, fettuccine, or your choice)
2 tablespoons olive oil
1 cup mushrooms, sliced (cremini or baby bella)
1/2 cup sun-dried tomatoes (oil-packed), drained and sliced
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 cup heavy cream (or full-fat coconut cream for dairy-free)
1/4 cup grated Parmesan cheese (optional for non-vegan)
Salt and pepper, to taste
1/4 cup fresh basil, chopped (or 1 teaspoon dried basil)
Reserved pasta water, as needed (about 1/4 cup)
Instructions
Cook pasta according to package instructions. Reserve 1/4 cup of pasta water and drain.
In a large skillet, heat olive oil over medium heat. Add mushrooms and sauté for 4–5 minutes until browned.
Add garlic, red pepper flakes (if using), and sun-dried tomatoes. Cook for another 2 minutes.
Pour in the cream, stir in Parmesan (if using), and season with salt and pepper. Let simmer for 3–4 minutes until slightly thickened.
Stir in chopped basil and cooked pasta. Add reserved pasta water a little at a time to loosen the sauce, if needed.
Toss well until the pasta is evenly coated and creamy. Serve warm, garnished with extra basil or cheese if desired.
Notes
Use gluten-free pasta to make this dish gluten-free.
For a vegan version, use plant-based cream and skip Parmesan or use a vegan alternative.
Add spinach or grilled chicken for extra protein and variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
