Oh my goodness, let me tell you about this sun dried tomato and mushroom pasta in garlic and basil sauce! It’s one of those dishes that instantly transports me to a cozy Italian trattoria, even if I’m just in my kitchen on a busy weeknight. I first stumbled upon this gem during a whirlwind trip to Italy, and I was hooked! The combination of the tangy sun dried tomatoes, earthy mushrooms, and fragrant basil in a silky garlic sauce is simply irresistible. Plus, it takes just about 25 minutes to whip up from start to finish—perfect for those nights when you want something delicious but don’t have hours to spend in the kitchen. Trust me, once you try it, you’ll be making this pasta on repeat!
Ingredients List
- 8 oz pasta (your choice, but I love using penne or spaghetti!)
- 1 cup sun dried tomatoes, chopped (make sure to get those packed in oil for extra flavor!)
- 1 cup mushrooms, sliced (button or cremini work beautifully)
- 4 cloves garlic, minced (because, let’s be honest, you can never have too much garlic!)
- 1/4 cup fresh basil, chopped (fresh is key to brightening up the dish)
- 2 tbsp olive oil (use your favorite quality olive oil for a richer taste)
- Salt to taste (I usually add a pinch while cooking)
- Pepper to taste (freshly cracked pepper adds a lovely kick)
How to Prepare Sun Dried Tomato and Mushroom Pasta in Garlic and Basil Sauce
Step 1: Cook the Pasta
Start by boiling a large pot of salted water—about 4 to 6 quarts should do the trick. Once it’s bubbling away, toss in 8 oz of your favorite pasta. I usually go for penne or spaghetti! Cook it according to the package instructions until it’s al dente, which typically takes about 8 to 10 minutes. Remember, we want it to have a little bite to it, so don’t overcook! Once done, drain the pasta, but don’t rinse it; we want that starch to help the sauce stick later.
Step 2: Sauté the Garlic
While your pasta is cooking, grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Once the oil is nice and warm, add in 4 cloves of minced garlic. Sauté it for about 1 to 2 minutes, just until it becomes fragrant and starts to turn golden. Be careful not to burn it—burnt garlic can turn bitter, and we don’t want that!
Step 3: Add Mushrooms
Now, it’s time to add in 1 cup of sliced mushrooms. I love using cremini mushrooms, but button mushrooms work just as well! Cook them for about 3 to 4 minutes, stirring occasionally, until they’re soft and slightly browned. This is where the magic happens; those mushrooms really soak up all that garlicky goodness!
Step 4: Incorporate Sun Dried Tomatoes
Next up, stir in 1 cup of chopped sun dried tomatoes. If you’re using the ones packed in oil, they’ll add an extra layer of flavor! Let this mixture cook together for another 2 to 3 minutes, allowing the flavors to meld together beautifully. You’ll start to smell that wonderful aroma—trust me, you won’t be able to resist!
Step 5: Combine with Pasta
Once your pasta is ready, add it directly to the skillet with the mushroom and tomato mixture. Toss everything together gently until the pasta is well coated in the sauce. This is the moment when everything comes together; you’ll see those lovely colors and textures blend beautifully!
Step 6: Finish with Basil, Salt, and Pepper
Finally, mix in 1/4 cup of freshly chopped basil, along with salt and pepper to taste. You can adjust the seasoning based on your preference—don’t be shy! Give it one last toss to combine everything, and voilà, your delicious sun dried tomato and mushroom pasta in garlic and basil sauce is ready to be devoured!
Nutritional Information
Here’s a rough estimate of the nutritional data for one serving of this delightful sun dried tomato and mushroom pasta in garlic and basil sauce. Keep in mind that these values can vary based on the specific ingredients and brands you use, but they’ll give you a good idea of what to expect!
- Calories: 400
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 250mg
- Carbohydrates: 60g
- Fiber: 4g
- Sugar: 3g
- Protein: 12g
I hope this helps you keep track of your meal’s nutrition! Enjoy every bite guilt-free!
Why You’ll Love This Recipe
- Quick and easy to prepare—ready in just 25 minutes!
- Simple ingredients that you probably already have in your pantry.
- Rich flavors from sun dried tomatoes and earthy mushrooms complement each other perfectly.
- Fresh garlic and basil add a fragrant touch that elevates the dish.
- Perfect for busy weeknights or a cozy dinner for two.
- Vegetarian-friendly, making it great for meatless meals.
- Customizable with your favorite pasta shape or additional veggies.
- Leftovers taste even better the next day—if there are any!
Tips for Success
To make your sun dried tomato and mushroom pasta in garlic and basil sauce truly shine, here are some pro tips that I swear by!
- Choosing Sun Dried Tomatoes: Look for sun dried tomatoes packed in oil for the best flavor and texture. They’re usually softer and more flavorful than the dry ones. If you use dry ones, soak them in warm water for about 15 minutes to rehydrate before chopping.
- Cooking Pasta Al Dente: For that perfect bite, keep an eye on your pasta as it cooks. Taste it a minute or two before the package time is up. It should be tender but still have a little firmness. Remember, it’ll cook a bit more when you mix it with the sauce!
- Experiment with Herbs: If you want to tweak the flavor, try adding different herbs like oregano or thyme. They can bring a new dimension to the dish!
- Add a Splash of Pasta Water: If you find the sauce a bit too thick, don’t hesitate to add a splash of the starchy pasta cooking water to loosen it up. It helps the sauce cling to the pasta beautifully.
- Don’t Skimp on Fresh Basil: Fresh basil adds a pop of flavor, so be generous! If you have any left over, toss it on top just before serving for a vibrant finish.
- Make it Extra Creamy: For a creamier sauce, consider adding a splash of heavy cream or a dollop of cream cheese while mixing the pasta. It takes the dish to a whole new level!
With these tips in your back pocket, you’ll be well on your way to mastering this delicious pasta dish. Enjoy the cooking adventure!
Variations
One of the best things about this sun dried tomato and mushroom pasta in garlic and basil sauce is how versatile it is! You can easily mix things up to suit your taste, so here are some fun variations to try:
- Vegetable Medley: Feel free to toss in some sautéed spinach, zucchini, or bell peppers for extra color and nutrition. They’ll blend perfectly with the existing flavors!
- Herb Swap: If you’re in the mood for something different, switch out the basil for fresh parsley or oregano. Each herb brings its own unique taste that can change the whole vibe of the dish!
- Add Protein: For a heartier meal, consider adding grilled chicken, shrimp, or chickpeas. They’ll add an extra layer of protein while still keeping it delicious and filling.
- Cheesy Goodness: Mix in some grated Parmesan or mozzarella cheese right before serving for a creamy, cheesy twist. It melts beautifully and adds a rich flavor!
- Spicy Kick: If you like a little heat, sprinkle in some red pepper flakes while sautéing the garlic. It’ll give the dish a delightful zing!
- Lemon Zest: For a fresh, zesty touch, add a teaspoon of lemon zest and a squeeze of lemon juice before serving. It brightens up the flavors and adds a lovely brightness!
Don’t hesitate to get creative and make this dish your own! Each variation can bring a new twist to a classic that you’ll love just as much. Enjoy experimenting!
Storage & Reheating Instructions
Now, let’s talk about how to store those delightful leftovers of your sun dried tomato and mushroom pasta in garlic and basil sauce! First off, allow the pasta to cool completely before transferring it to an airtight container. This will help prevent condensation and keep it fresh. You can store it in the refrigerator for up to 3 days—perfect for quick lunches or dinners later in the week!
When you’re ready to enjoy the leftovers, I recommend reheating them on the stovetop for the best flavor and texture. Just add the pasta to a pan over medium heat, and if it seems a little dry, throw in a splash of water or a drizzle of olive oil to help bring it back to life. Stir occasionally until it’s heated through—this usually takes about 5 to 7 minutes. If you’re in a rush, you can also pop it in the microwave, but be sure to cover it to avoid drying it out. Heat in short intervals, stirring in between, until it’s warmed to your liking.
And there you have it! Enjoy your delicious pasta again, and trust me, the flavors will still be amazing!
Print
Sun Dried Tomato and Mushroom Pasta: 25-Minute Delight
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A flavorful pasta dish featuring sun dried tomatoes and mushrooms in a garlic and basil sauce.
Ingredients
- 8 oz pasta
- 1 cup sun dried tomatoes, chopped
- 1 cup mushrooms, sliced
- 4 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
Instructions
- Cook the pasta according to package instructions.
- In a pan, heat olive oil over medium heat.
- Add garlic and sauté until fragrant.
- Add mushrooms and cook until soft.
- Stir in sun dried tomatoes and cook for a few minutes.
- Add cooked pasta and toss to combine.
- Mix in fresh basil, salt, and pepper.
- Serve warm.
Notes
- Use whole wheat pasta for a healthier option.
- Adjust the amount of garlic based on preference.
- Garnish with extra basil if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: sun dried tomato and mushroom pasta, garlic and basil sauce