Sun-dried tomato mushroom pasta. An easy, Italian-style pasta recipe with a most delicious garlic cream sauce. Enjoy on its own or pair with chicken or shrimp. Don’t forget to add the ingredients to your grocery list this week and give it a try!
Love easy pasta recipes? Try my Mushroom Alfredo, Marry Me Pasta with Shrimp or Spaghetti bolognese with Cherry Tomatoes.
Why you’ll love this creamy sun-dried tomato pasta recipe
Looking to add a delicious and effortless pasta recipe to your regular rotation? Give this creamy sun-dried tomato and mushroom pasta a try. The combination of flavors in this dish is irresistible, it’s pure comfort food that may have you reaching for seconds straight from the pan.
This pasta pairs wonderfulyl well with garlic bread and a fresh, leafy salad for a hit of green.
The best part? It’s incredibly simple to prepare. We’re taking it up a notch with the earthy charm of brown mushrooms, sweet sun-dried tomatoes, a touch of garlic and a handful of Parmesan. The result? An unforgettable dinner bursting with flavor and a delightful contrast of textures.Every mouthful is indulgent, creamy and oh-so-satisfying. And the great news? It’s so effortless that you might just find yourself making it your go-to weeknight treat. It’s guaranteed to please a crowd! Plus, it’s incredibly versatile—have some spinach languishing in your fridge? Incorporate it! Or serve it alongside some chicken for the meat-lovers in your life.
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.
Sun-dried tomato and mushroom pasta ingredients
- Pasta: Feel free to use your favorite pasta variety. Options like linguine, bucatini, fettuccine, spaghetti, pappardelle, rigatoni, penne, fusilli, rotini or farfalle will all work great.
- Mushrooms: Brown mushrooms are the go-to in this recipe, though you can use cremini or shiitake mushrooms.
- Sun-dried tomatoes: Opt for those packed in oil to capture their sweet, intense flavor. If they’re not available, you can hydrate dry-packed tomatoes by soaking them in hot water for about 20 minutes, just be sure to drain them well before use.
- Garlic: This pasta dish is incomplete without fresh garlic. Add more if you’re a garlic lover.
- Cream: Opt for heavy cream for the best, luxurious texture. You can also use 20% fat cream as an alternative.
- Seasoning: A delicious blend of dried basil, dried oregano and dried thyme combined with chili flakes, salt and black pepper.
- Parmesan cheese: Best when freshly grated for a smooth consistency. If you want to go for a unique twist, try Grana Padano or Asiago.
Helpful tips
- Don’t worry if you’re serving a picky eater or someone who isn’t keen on mushrooms, you can easily omit them.
- To sneak in some vegetables, consider tossing in a handful of spinach.
- For an added punch, sprinkle in more chili flakes, or experiment with incorporating sambal oelek or some ‘Nduja salami, if you happen to have any in your fridge.
- If you’re looking to boost the protein content, elevate the dish by adding some rotisserie chicken, bacon or shrimp. Alternatively, serve it with grilled chicken on the side.
- To round out your meal, accompany the pasta with a leafy side salad drizzled with olive oil and balsamic vinegar.
Storage
- Fridge: Allow the leftovers to cool down completely. Then, transfer them to an airtight container and store in the refrigerator for up to 3 days.
- Reheating: To reheat, gently warm the pasta in a nonstick skillet with a splash of water or milk, over low heat.
- Freezer: Unfortunately, this recipe is not suitable for freezing, so it’s best enjoyed fresh or as leftovers within a few days.
Sun-Dried Tomato Mushroom Pasta
Ingredients
- 14 ounces linguine
- 9 ounces brown mushrooms sliced
- 1 tbsp oil from sun-dried tomatoes
- 4 garlic cloves minced
- 1 jar (9 oz/280 g) sun-dried tomatoes drained, oil reserved
- ¼ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried thyme
- ½ tsp chili flakes more or less to taste
- 1 ½ cup heavy cream
- ½ cup grated Parmesan
Instructions
- Get your prep done before you start cooking: Set a large pot over high filled with generously salted water.
- Slice the mushrooms, mince the garlic cloves and roughly chop the sun-dried tomatoes.
- Add linguine to the pot with boiling water and cook until al dente according the package instructions. When ready, drain, reserving ½ cup cooking water.
- While the pasta is boiling, heat your skillet over high, add mushrooms and cook until they start to release their moisture. Add 1 tablespoon oil from sun-dried tomatoes and sauté until golden brown.
- Reduce heat to medium. Add garlic and sun-dried tomatoes, cook for 1 minute. Stir in salt, pepper, oregano, basil thyme and chili flakes.
- Pour in cream and simmer for 1 minute. Reduce heat to low and stir in Parmesan cheese. Taste and adjust salt.
- Toss with linguine and ¼ cup cooking water. Add more water to thin out the sauce. Serve immediately. Enjoy!
Video
Nutrition
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