PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4
Enjoy an Italian-style dinner at home with this mouthwatering sun-dried tomato pasta with mushrooms tossed in a delicious garlic and basil cream sauce. Pair this up with grilled chicken or grilled veggies, or enjoy it by itself.
INGREDIENTS :
- ½ pound fettuccine pasta
- 8 ounces of mushrooms, sliced
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 2 chicken bouillon cubes (use Vegetarian “Chicken” Bouillon for the vegetarian version)
- 3.5 ounces sun-dried tomatoes, diced
- 2 c. water
- ½ c. heavy cream
- ½ c. half and half
- 1 tbsp dried basil or up to 2 tbsp minced fresh basil
- ½ c. Parmesan cheese, shredded
DIRECTIONS :
Step 1: On medium-high, heat the olive oil. Then, add the sliced mushrooms along with the garlic and cook for about 3 minutes. Next, add the diced sun-dried tomatoes. Decrease the heat.
Step 2: In 1 c of boiling water, dissolve 2 cubes of chicken bouillon. Pour this into the skillet and continue to cook the veggies over medium heat until the broth is mostly absorbed and reduced. Then, add the half-and-half and heavy cream. Bring everything to a boil for a few seconds before adding the Parmesan cheese. Cook further over low-medium heat, stirring until the cheese has melted. Lastly, add the basil.
Step 3: You can add an extra half c half-and-half if the sauce ends up too thick. Or if the sauce is too thin, stop simmering the sauce.
Step 4: In the meantime, cook the fettuccine following the package directions until al dente. Drain when done and rinse under cold water. Into the sauce, add the fettuccine. Toss and cook for a few minutes over medium heat while stirring constantly until you have reached your desired thickness.
Note:
- Add salt at the very end (if needed) once the sauce is done as the creamy sauce is already salty.
Nutrition Facts:
Amount per Serving: Calories 545, Fat 26g 40%, Saturated Fat 12g 75%, Cholesterol 60mg 20%, Sodium 298mg 13%, Potassium 1265mg 36%, Carbohydrates 61g 20%, Fiber 5g 21%, Sugar 12g 13%, Protein 18g 36%, Vitamin A 860IU 17%, Vitamin C 11.9mg 14%, Calcium 269mg 27%, Iron 4.3mg 24%
SUN-DRIED TOMATO AND MUSHROOM PASTA IN A GARLIC AND BASIL SAUCE
Ingredients
- ½ pound fettuccine pasta
- 8 ounces of mushrooms, sliced
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 2 chicken bouillon cubes (use Vegetarian “Chicken” Bouillon for the vegetarian version)
- 3.5 ounces sun-dried tomatoes, diced
- 2 c. water
- ½ c. heavy cream
- ½ c. half and half
- 1 tbsp dried basil or up to 2 tbsp minced fresh basil
- ½ c. Parmesan cheese, shredded
Instructions
Step 1: On medium-high, heat the olive oil. Then, add the sliced mushrooms along with the garlic and cook for about 3 minutes. Next, add the diced sun-dried tomatoes. Decrease the heat.
Step 2: In 1 c of boiling water, dissolve 2 cubes of chicken bouillon. Pour this into the skillet and continue to cook the veggies over medium heat until the broth is mostly absorbed and reduced. Then, add the half-and-half and heavy cream. Bring everything to a boil for a few seconds before adding the Parmesan cheese. Cook further over low-medium heat, stirring until the cheese has melted. Lastly, add the basil.
Step 3: You can add an extra half c half-and-half if the sauce ends up too thick. Or if the sauce is too thin, stop simmering the sauce.
Step 4: In the meantime, cook the fettuccine following the package directions until al dente. Drain when done and rinse under cold water. Into the sauce, add the fettuccine. Toss and cook for a few minutes over medium heat while stirring constantly until you have reached your desired thickness.
