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Pasta with Sautéed Mushrooms

Creamy Sun-Dried Tomato Pasta with Sautéed Mushrooms

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

For the pasta
  • 10 oz 280 g pasta (penne, rigatoni, or fusilli)
  • Water + salt for boiling
For the sauce base
  • ½ cup sun-dried tomatoes in oil sliced
  • 1 –2 tbsp oil from sun-dried tomatoes
  • ½ cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 2 cloves garlic minced
  • Black pepper to taste
Additional Ingredients
  • 6 –8 oz 170–225 g white mushrooms, sliced
  • 1 –2 tbsp oil from sun-dried tomatoes

Method
 

Base Instructions (Make Once)
  1. Cook the pasta
  2. Boil pasta in well-salted water until al dente.
  3. Reserve ½ cup pasta water, drain, and set aside.
Build the sauce base
  1. Heat a large skillet over medium heat.
  2. Add sun-dried tomato oil and sliced sun-dried tomatoes.
  3. Cook 1–2 minutes until fragrant.
  4. Add garlic and cook 30 seconds (do not brown).
  5. Pour in heavy cream and stir gently.
  6. Add Parmesan and black pepper. Stir until smooth and creamy.
  7. Combine
  8. Add cooked pasta to the sauce.
  9. Toss to coat, loosening with pasta water if needed.
Instructions for Pasta with Sautéed Mushrooms
  1. Heat a skillet over medium heat.
  2. Add sun-dried tomato oil, then mushrooms.
  3. Cook 5–7 minutes until moisture evaporates and mushrooms turn golden.
  4. Add mushrooms to the pasta base and toss gently.

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