Get ready to transform your ordinary pasta night into a gourmet experience that will transport you straight to the sun-drenched hills of Italy! This Sun Dried Tomato Mushroom Pasta isn't just another recipe - it's a culinary journey packed with bold, vibrant flavors that will have your family and friends begging for seconds. Imagine tender pasta coated in a luscious garlic-infused sauce, studded with earthy mushrooms and tangy sun-dried tomatoes, all brought together with a burst of fresh basil. Whether you're a seasoned home chef or a cooking novice, this recipe promises restaurant-quality deliciousness in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 250g pasta (spaghetti or penne)
- 1 cup sun dried tomatoes, chopped
- 200g mushrooms, sliced
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to burn.
- Add sliced mushrooms to the skillet. Cook for 4-5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown slightly.
- Stir in chopped sun-dried tomatoes and cook for an additional 2 minutes, allowing the flavors to meld together.
- Drain the cooked pasta and add it directly to the skillet with the mushrooms and sun-dried tomatoes. Toss gently to combine.
- If the pasta seems dry, add some of the reserved pasta water to create a light sauce. Season with salt and freshly ground black pepper to taste.
- Remove the skillet from heat and sprinkle with freshly chopped basil. Gently toss to distribute the herbs evenly.
- Serve immediately in warm pasta bowls. Optional: Garnish with additional fresh basil leaves and a drizzle of extra virgin olive oil.
Tips
- Always salt your pasta water generously - it should taste like the sea to properly season your pasta from within.
- Reserve some pasta water before draining; the starchy liquid is liquid gold for creating silky, clingy sauces.
- Don't rush the mushroom cooking process - let them brown slowly to develop deep, rich flavors.
- Use high-quality extra virgin olive oil for the best taste, as it's a key flavor component in this dish.
- Fresh basil makes a huge difference - if possible, chop it just before adding to preserve its vibrant flavor and aroma.
- For an extra flavor boost, consider adding a sprinkle of parmesan cheese or red pepper flakes when serving.
- Serve immediately to enjoy the pasta at its peak texture and temperature.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
