Name: Sun-Dried Tomato and Mushroom Pasta in a Garlic and Basil Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 2 tablespoons olive oil; 8 oz mushrooms, sliced (cremini or white button); 3 cloves garlic, minced; 1/2 cup sun-dried tomatoes, diced (preferably oil-packed and drained); 2 chicken bouillon cubes (or vegetarian bouillon); 2 cups boiling water; 3/4 cup half and half; 1/4 cup heavy cream; 1/2 cup Parmesan cheese, shredded; 1 teaspoon dried basil (or 1 tablespoon fresh basil); 12 oz fettuccine pasta

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This Sun-Dried Tomato and Mushroom Pasta in a creamy garlic and basil sauce is one of my favorite comforting yet elegant pasta dishes. The fettuccine is coated in a velvety sauce rich with Parmesan, cream, garlic, and sweet sun-dried tomatoes—balanced beautifully by earthy mushrooms and fragrant basil. Whether I serve it as a meatless main or alongside grilled chicken, this dish is always a hit.

Why You’ll Love This Recipe

I love this pasta because it delivers complex, Italian-inspired flavors using simple ingredients I usually have on hand. The mushrooms and sun-dried tomatoes give it a hearty feel without any meat, while the cream and Parmesan create that luxurious texture I crave in a good pasta dish. It comes together in just 30 minutes, making it perfect for both weeknights and casual dinner parties.

Ingredients

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

Olive oil
Mushrooms, sliced
Garlic, minced
Sun-dried tomatoes, diced
Chicken bouillon cubes (or vegetarian version)
Water
Half and half
Heavy cream
Parmesan cheese, shredded
Dried or fresh basil
Fettuccine pasta

Directions

I start by heating olive oil in a large skillet and sautéing the mushrooms and garlic over medium-high heat for about 3 minutes.
I add the diced sun-dried tomatoes and lower the heat.
I dissolve the bouillon cubes in 2 cups of boiling water and pour the broth into the skillet. I let the vegetables simmer in the broth until it reduces slightly and the flavors deepen.
I stir in half and half, heavy cream, and bring the sauce just to a quick boil before reducing the heat again.
I add Parmesan cheese and continue stirring until it melts into a smooth sauce, then mix in the basil.
While the sauce simmers gently, I cook the fettuccine to al dente. I rinse it in cold water to stop the cooking, then add it to the sauce.
I continue stirring the pasta in the sauce for a couple of minutes until everything is coated and thickened to my liking.

Servings and timing

This recipe serves 4 and takes about 30 minutes total:

Prep time: 10 minutes
Cook time: 20 minutes

Variations

Make it vegetarian: I use vegetarian chicken-style bouillon for a meatless version.
Add protein: Grilled chicken or sautéed shrimp are excellent additions when I want something more filling.
Use different pasta: I swap in linguine, spaghetti, or penne depending on what I have.
Extra veggies: Spinach, asparagus, or bell peppers can be added for more texture and color.
Herb swap: If I’m out of basil, fresh parsley or a touch of thyme also work well.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stovetop over medium heat, gradually adding a bit of milk or cream to loosen the sauce. I avoid the microwave when possible, as it can make the pasta a little sticky.

FAQs

Can I use jarred sun-dried tomatoes in oil?

Yes, I use oil-packed sun-dried tomatoes often. I just drain them well before dicing.

What type of mushrooms works best?

I usually use cremini or white button mushrooms, but portobello or shiitake work great too.

Can I make this dish ahead?

Yes, I prep the sauce and cook the pasta separately, then combine them just before serving.

Is this dish freezer-friendly?

I don’t recommend freezing it—the creamy sauce can separate when reheated.

How do I keep the sauce from getting too thick?

I reserve a little pasta water or extra half and half to adjust the consistency as needed.

Conclusion

This Sun-Dried Tomato and Mushroom Pasta in a Garlic and Basil Sauce is one of those dishes that feels indulgent but comes together with minimal effort. I love how the bold, savory flavors are mellowed by the cream and cheese, creating a beautifully balanced pasta I can’t get enough of. It’s the perfect comfort meal for any night of the week.