Creamy Sun-Dried Tomato Mushroom Pasta

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A rich, umami-packed pasta dish with earthy mushrooms and tangy sun-dried tomatoes, finished with a velvety parmesan cream that clings to perfectly al dente spaghetti. This Italian-inspired pasta recipe, ready in about 40 minutes, pairs spaghetti, extra virgin olive oil, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 780 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 spaghetti
• 3 tbsp extra virgin olive oil
• 1 large, finely diced shallot
• 8 oz, sliced 1/4 inch thick cremini mushrooms
• 3 tbsp, drained and chopped sun-dried tomatoes in oil
• 3 cloves, minced garlic
• 1/2 cup heavy cream
• 1/2 cup freshly grated parmesan
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp, chopped fresh basil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil (use 4 tsp salt). Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 1 large finely diced shallot and cook for 3 minutes until translucent, then add 8 oz sliced cremini mushrooms and cook for 6 minutes until golden brown and moisture evaporates.
3. Step 3: Stir in 3 tbsp drained chopped sun-dried tomatoes and 3 minced garlic cloves, cooking for 1 minute until fragrant — do not brown the garlic.
4. Step 4: Pour in 1/2 cup heavy cream and stir until simmering, then add 1/2 cup reserved pasta water, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Simmer for 2 minutes until sauce thickens slightly and coats the back of a spoon.
5. Step 5: Add drained spaghetti to the skillet and toss vigorously for 1 minute. Stir in 1/2 cup freshly grated parmesan until melted and creamy. Add 2 tbsp chopped fresh basil and toss again.
6. Step 6: Serve immediately with additional parmesan and basil for garnish.