Creamy Sun-Dried Tomato Mushroom Fettuccine
A velvety pasta dish with earthy mushrooms, tangy sun-dried tomatoes, and a hint of garlic, ready in 25 minutes. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs fettuccine, olive oil, cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz fettuccine
- 3 tbsp olive oil
- 8 oz cremini mushrooms
- 2 tbsp, drained sun-dried tomatoes in oil
- 3 cloves, minced garlic
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp, chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz fettuccine and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 8 oz sliced cremini mushrooms and cook for 6-7 minutes until golden brown and tender, stirring occasionally.
- Step 3: Add 2 tbsp drained sun-dried tomatoes and 3 minced garlic cloves to the skillet; sauté for 1 minute until fragrant and garlic is golden.
- Step 4: Reduce heat to low. Stir in 1 cup heavy cream and 1/2 cup grated Parmesan until melted and smooth, then add 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2 minutes until slightly thickened.
- Step 5: Add drained fettuccine to the skillet and toss to coat, adding reserved pasta water 1 tbsp at a time until sauce clings to noodles. Stir in 2 tbsp chopped parsley and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Sun-Dried Tomato Mushroom Fettuccine take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Sun-Dried Tomato Mushroom Fettuccine?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fettuccine from drying out.
Can I substitute ingredients in Creamy Sun-Dried Tomato Mushroom Fettuccine?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Sun-Dried Tomato Mushroom Fettuccine for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Sun-Dried Tomato Mushroom Fettuccine vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
