Creamy Sun-Dried Tomato Mushroom Pasta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 40 minutes pairs spaghetti, extra virgin olive oil, large, finely diced 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.

★ 4.1 (9 ratings) Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 780 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

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 spaghetti 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

Related recipes