Creamy Sun-Dried Tomato & Mushroom Pasta
A velvety pasta dish with sun-dried tomatoes, earthy mushrooms, and fresh basil, finished with a touch of cream for luxurious comfort. This italian-inspired pasta ready in about 40 minutes pairs pasta, olive oil, shallot 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
- 12 oz pasta
- 3 tbsp olive oil
- 1 shallot
- 3 garlic cloves
- 8 oz cremini mushrooms
- 2 tbsp sun-dried tomatoes in oil
- 1/2 cup heavy cream
- 1/4 cup finely chopped fresh basil
- 1/2 cup grated Parmesan cheese
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz pasta and cook until al dente, reserving 1 cup pasta water before draining.
- Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped shallot and 2 minced garlic cloves, sautéing for 2 minutes until fragrant.
- Step 3: Add 8 oz sliced mushrooms and cook for 5-6 minutes until golden and tender. Stir in 2 tbsp sun-dried tomatoes (with oil) and cook 1 minute more.
- Step 4: Reduce heat to low, then add 1/2 cup heavy cream and 1/2 cup reserved pasta water. Simmer gently for 2 minutes until slightly thickened, then stir in 1/4 cup fresh basil, 1/2 cup grated Parmesan, 1 tsp salt, and 1/2 tsp black pepper.
- Step 5: Toss drained pasta into the sauce, adding more pasta water as needed to coat strands. Cook for 1 minute until glossy and creamy, then 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 Pasta take to make?
Total time is about 40 minutes (15 min prep + 25 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 Pasta?
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 pasta from drying out.
Can I substitute ingredients in Creamy Sun-Dried Tomato & Mushroom Pasta?
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 Pasta 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.
What goes well with Creamy Sun-Dried Tomato & Mushroom Pasta?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
