If you’re craving an easy Italian-style pasta dinner that delivers big flavor with minimal effort, this Sun-Dried Tomato and Mushroom Pasta is about to become your new favorite. Tender fettuccine noodles are tossed in a velvety garlic-basil cream sauce loaded with sautéed mushrooms and tangy sun-dried tomatoes — a combination that feels comforting, cozy, and downright irresistible.
This meatless pasta stands beautifully on its own, but it’s also easy to customize. Add grilled chicken, shrimp, roasted vegetables, or keep things simple with a crisp salad and warm garlic bread on the side. No matter how you serve it, this recipe is guaranteed to satisfy your pasta cravings.
Why You’ll Love This Pasta
- Ready in just 30 minutes
- Rich, creamy, and full of bold Italian flavor
- Perfect meatless main dish (with optional protein add-ins)
- Leftovers taste amazing — even after 2–3 days
- Uses simple pantry staples
Ingredients
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- 3.5 oz sun-dried tomatoes, diced
- 2 chicken bouillon cubes (use vegetarian-style bouillon for a meatless version)
- 2 cups water
- ½ cup half and half
- ½ cup heavy cream
- ½ cup Parmesan cheese, shredded
- 1 tablespoon dried basil (or 1–2 tbsp fresh minced basil)
- ½ lb fettuccine pasta
How to Make Sun-Dried Tomato Mushroom Pasta
1. Sauté the vegetables
Heat olive oil over medium-high heat. Add the mushrooms and garlic, cooking for about 3 minutes until softened. Stir in the diced sun-dried tomatoes.
2. Make the broth
Dissolve bouillon cubes in 2 cups of boiling water, then carefully pour the broth into the skillet. Let everything cook until the liquid reduces slightly and the veggies absorb the flavor.
3. Create the creamy sauce
Reduce the heat and add half and half, heavy cream, and Parmesan. Stir until the cheese melts and the sauce becomes smooth and velvety. Mix in the basil.
Tip:
If the sauce seems too thick, add extra half and half. If it seems thin, don’t worry — the pasta will thicken it later.
4. Cook the pasta
Prepare the fettuccine according to package instructions until al dente. Drain and rinse briefly with cold water to stop the cooking.
5. Combine and finish
Add the cooked pasta directly into the sauce. Toss on medium heat for a few minutes until the noodles are fully coated and the sauce thickens to your liking.
Taste and add a pinch of salt only if needed — the bouillon provides plenty of flavor.
Serving Suggestions
This pasta pairs beautifully with:
- Garlic bread
- A crisp green salad
- Roasted vegetables
- Grilled chicken or shrimp
- A glass of your favorite white wine
Leftovers & Reheating
Store leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of milk to bring the sauce back to life — it tastes just as good as day one!
Recipe Notes
- Half and half substitute: Mix ½ cup milk with ½ cup cream.
- Make it vegetarian: Use vegetarian bouillon cubes.
- Add protein: Grilled chicken, sautéed shrimp, or pan-fried tofu all work well.