Description
Creamy sun-dried tomato and mushroom pasta brings Italian countryside comfort to your dinner table. Bold Mediterranean flavors merge with silky sauce, creating a delightful culinary journey you’ll savor with each delectable bite.
Ingredients
Scale
Pasta:
- 1 lb pasta (spaghetti or penne)
- 2 tbsp olive oil
Vegetables:
- 1 cup sun-dried tomatoes
- 2 cups fresh mushrooms
- 4 cloves garlic
- 1 medium onion
Seasonings and Extras:
- 1/2 cup parmesan cheese
- 2 tbsp fresh basil
- 1/4 cup heavy cream
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp butter
- 1/4 cup vegetable broth
Instructions
- Bring a large pot of salted water to a rolling boil, preparing to cook the pasta until it reaches an al dente texture, typically 8-10 minutes depending on the pasta variety.
- While the water heats, finely dice the onion and mince the garlic, creating a fragrant base for the sauce.
- Heat olive oil in a large skillet over medium heat, sautéing the onions until they become translucent and slightly golden, about 3-4 minutes.
- Add minced garlic to the skillet, stirring quickly to prevent burning and release its aromatic essence.
- Slice the fresh mushrooms and sun-dried tomatoes, then introduce them to the skillet, allowing them to caramelize and develop deep, rich flavors.
- Pour in the vegetable broth and heavy cream, creating a luscious sauce that will coat the pasta beautifully.
- Drain the cooked pasta, reserving a small amount of pasta water for potential sauce adjustment.
- Incorporate butter into the vegetable mixture, stirring until it melts completely and creates a silky texture.
- Combine the pasta with the sauce, tossing thoroughly to ensure every strand is generously coated.
- Sprinkle freshly grated parmesan cheese and torn basil leaves over the dish, adding a final layer of complexity and freshness.
- Season with salt and black pepper to taste, giving a final gentle stir to distribute the seasonings evenly.
- Serve immediately, presenting a vibrant and aromatic pasta dish that celebrates the robust flavors of sun-dried tomatoes and mushrooms.
Notes
- Swap heavy cream with coconut milk or cashew cream for a dairy-free alternative that maintains the sauce’s creamy texture.
- Toast sun-dried tomatoes briefly before adding to intensify their concentrated, tangy flavor profile.
- Reserve pasta water strategically to adjust sauce consistency, creating a silky, perfectly coated pasta dish.
- Enhance vegetarian version by adding roasted pine nuts or nutritional yeast for extra protein and nutty depth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 485 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 45 mg