Sun-Dried Tomato and Mushroom Pasta in a Garlic and Basil Cream Sauce
Description
This pasta dish is a great vegetarian meal for meatless Monday or any day of the week. It's incredibly flavorful and is so easy to make. Add some grilled chicken and or veggies, if desired.
Ingredients
2 T. olive oil
8 oz. mushrooms, sliced
3 garlic cloves, minced
3.5 oz. sun-dried tomatoes packed in oil, drained and diced
2 vegetarian "chicken" bouillon cubes or 2 chicken bouillon cubes
2 c. boiling water
1/2 c. half and half
1/2 c. heavy cream
1/2 c. Parmesan cheese, shredded
1 T. dried basil or 2 T. minced fresh basil
1/2 lb. fettuccine pasta
Directions
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Heat olive oil on medium-high heat; add mushrooms and garlic; cook for about 3 minutes; add sun-dried tomatoes; reduce heat.
Dissolve chicken bullion cubes in the boiling water; carefully add it to the skillet; cook on medium heat until mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half and heavy cream; bring to boil just for a moment. Add Parmesan cheese; cook sauce on low-medium heat, stirring, for several minutes, until cheese melts. Add basil.
If sauce is too thick, add another 1/2 c. half and half. If sauce is thin, don't continue to simmer the sauce to thicken it. You will be adding pasta shortly and the pasta will absorb some of the liquid. Even if the sauce looks thin, it will not be once the pasta is added.
Cook fettuccine al dente according to the package directions; drain; rinse in cold water, which will stop the cooking. Add fettuccine into the sauce; continue to cook the sauce and pasta, on medium heat, for several minutes until the desired thickness of sauce is achieved, stirring constantly to coat well.
DON'T add salt to the creamy sauce because it's already salty enough from the bouillon cubes. When the dish is completely done, then season with salt to taste, if necessary.
4 servings.