Name: Creamy Sun-Dried Tomato and Mushroom Pasta in a Garlic and Basil Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz pasta (penne, fettuccine, or preferred); 2 tablespoons olive oil or butter; 8 oz mushrooms (cremini or button), sliced; 3 cloves garlic, minced; 1/3 cup sun-dried tomatoes (oil-packed), sliced; 1/2 cup chicken or vegetable broth; 1 cup heavy cream; 1/2 cup fresh basil leaves, chopped; 1/2 cup grated Parmesan cheese; Salt and black pepper, to taste; 1/4 teaspoon red pepper flakes (optional)

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This Creamy Sun-Dried Tomato and Mushroom Pasta in a Garlic and Basil Cream Sauce is rich, savory, and loaded with comforting flavors. Tender pasta is coated in a luscious cream sauce infused with garlic, fresh basil, and the tangy sweetness of sun-dried tomatoes, while earthy mushrooms add depth and heartiness. It’s a cozy, restaurant-quality dish I can make right at home.

Why You’ll Love This Recipe

I love this recipe because it’s easy enough for a weeknight but impressive enough for guests. The creamy sauce clings beautifully to the pasta, and the mix of sun-dried tomatoes, mushrooms, and basil makes every bite taste layered and vibrant. Plus, it all comes together in one pan (plus a pot for pasta), which means less cleanup. Creamy Sun-Dried Tomato and Mushroom Pasta in a Garlic and Basil Cream Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (penne, fettuccine, or your favorite)
Olive oil or butter
Mushrooms, sliced (cremini or button work well)
Garlic, minced
Sun-dried tomatoes (oil-packed), sliced
Heavy cream
Chicken or vegetable broth
Fresh basil leaves, chopped
Parmesan cheese, grated
Salt and pepper
Red pepper flakes (optional, for heat)

Directions

I cook the pasta in salted boiling water until al dente, reserving about 1/2 cup of pasta water before draining.
While the pasta cooks, I heat olive oil in a large skillet over medium heat.
I add the mushrooms and sauté until golden and most of their moisture has cooked off, about 5–7 minutes.
I stir in the garlic and sun-dried tomatoes, cooking for 1 minute until fragrant.
I pour in the broth and let it simmer for 2 minutes, scraping up any browned bits from the pan.
I reduce the heat and stir in the cream, letting it gently simmer until slightly thickened.
I add the fresh basil and Parmesan, stirring until melted and smooth.
I toss the cooked pasta in the sauce, adding a splash of pasta water if needed to loosen it.
I season with salt, pepper, and red pepper flakes if I want some spice, then serve hot.

Servings and timing

This recipe serves 4. Prep time is about 10 minutes, cooking takes around 20 minutes, so total time is roughly 30 minutes.

Variations

Sometimes I add grilled chicken or shrimp for protein. For a lighter version, I swap half of the cream for milk or use coconut cream for a dairy-free twist. I’ve also added spinach or arugula at the end for a fresh green boost.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta gently in a skillet with a splash of cream or broth to refresh the sauce. The microwave works too, but I stir halfway through to keep the sauce from separating.

FAQs

Can I use dry sun-dried tomatoes instead of oil-packed?

Yes, but I soak them in hot water for about 10 minutes before slicing so they soften and blend into the sauce.

What’s the best pasta shape for this dish?

Short pasta like penne or rigatoni catches the sauce well, but long pasta like fettuccine works beautifully too.

Can I make this without cream?

Yes, I’ve made it with half-and-half, evaporated milk, or a plant-based cream alternative. The sauce will be slightly less rich but still delicious.

Do I need to remove the mushroom stems?

Not unless they’re tough or woody. I usually keep them for extra flavor and texture.

Can I make this ahead of time?

The sauce can be made ahead and stored separately, then reheated and tossed with fresh pasta right before serving.

Conclusion

This Creamy Sun-Dried Tomato and Mushroom Pasta in a Garlic and Basil Cream Sauce is a perfect blend of comforting creaminess and bright Mediterranean flavor. It’s quick to prepare, full of texture, and endlessly adaptable—making it a recipe I reach for whenever I want a cozy yet elegant pasta night.