Indulge in a culinary journey with our exquisite Sun-Dried Tomato and Mushroom Pasta in a Garlic and Basil Sauce recipe. This dish combines the rich flavors of sun-dried tomatoes, earthy mushrooms, and aromatic garlic, all brought together in a creamy basil-infused sauce that’s sure to tantalize your taste buds.
To begin, heat olive oil in a skillet and sauté sliced mushrooms and minced garlic until they release their savory aroma. Adding diced sun-dried tomatoes adds a burst of sweetness to the mix, creating a symphony of flavors.
Next, infuse the vegetables with a savory chicken broth made from dissolved bouillon cubes and water. As the broth reduces, it envelops the mushrooms and sun-dried tomatoes, intensifying their flavors.
The sauce truly comes to life with the addition of half and half, heavy cream, and shredded Parmesan cheese. As the cheese melts into the sauce, it creates a luscious, velvety texture that coats each strand of fettuccine pasta.
With a touch of dried or fresh basil, the dish is elevated to new heights, adding a fresh and herbaceous note that complements the richness of the sauce perfectly.
As you toss the al dente fettuccine into the sauce, each noodle becomes coated in its creamy goodness. Whether you prefer your sauce thick or silky, a few minutes of gentle stirring ensures that every bite is filled with flavor.
Remember, there’s no need to add salt to the sauce initially, as the chicken bouillon cubes provide ample seasoning. Adjust to taste at the end, if necessary.
With its blend of savory, sweet, and creamy elements, our Sun-Dried Tomato and Mushroom Pasta in a Garlic and Basil Sauce is a true culinary delight that’s perfect for any occasion. Enjoy the comforting warmth and irresistible flavors of this delectable dish!
Delectable Sun-Dried Tomato and Mushroom Pasta in Garlic Basil Sauce Recipe
Meta Description: Indulge in the flavors of our Sun-Dried Tomato and Mushroom Pasta, featuring a creamy garlic basil sauce. With simple ingredients and easy steps, this dish is perfect for a quick and satisfying meal!
Ingredients:
– 2 tablespoons olive oil
– 8 oz mushrooms, sliced
– 3 garlic cloves, minced
– 3.5 oz sun-dried tomatoes, diced
– 2 chicken bouillon cubes (Vegetarian “Chicken” Bouillon for vegetarian option)
– 2 cups water
– ½ cup half and half
– ½ cup heavy cream
– ½ cup Parmesan cheese, shredded
– 1 tablespoon dried basil or up to 2 tablespoons minced fresh basil
– ½ lb fettuccine pasta
Instructions:
1. Heat olive oil over medium-high heat in a skillet. Add sliced mushrooms and minced garlic, cooking for about 3 minutes until softened. Stir in diced sun-dried tomatoes and reduce heat.
2. Dissolve 2 chicken bouillon cubes in 2 cups of boiling water. Carefully add the broth to the skillet and continue cooking the vegetables until they absorb some broth and it reduces slightly.
3. Pour in half and half and heavy cream, bringing to a brief boil. Add Parmesan cheese and cook, stirring, until melted. Incorporate basil into the sauce.
4. Adjust sauce consistency: If too thick, add another ½ cup half and half; if thin, avoid further simmering as pasta will absorb liquid.
5. Cook fettuccine al dente according to package instructions. Drain and rinse in cold water to stop cooking.
6. Add cooked fettuccine to the sauce, cooking together for a few minutes on medium heat, stirring constantly until well coated and desired thickness is achieved.
Note: Avoid adding salt to the sauce initially due to the saltiness from chicken bouillon. Adjust salt only at the end if necessary. Enjoy your flavorful Sun-Dried Tomato and Mushroom Pasta in Garlic Basil Sauce!
