Sun dried tomato and mushroom pasta combines bold Mediterranean flavors with rich, aromatic ingredients for a dish that’s both comforting and gourmet.
This vegetarian recipe features savory mushrooms, tangy sun dried tomatoes, garlic-infused olive oil, and fresh basil, all tossed in al dente pasta for a meal that’s ready in 30 minutes. Perfect for busy weeknights or impressing guests, our step-by-step guide ensures foolproof results every time.
Discover pro tips for enhancing flavor, clever ingredient swaps, and pairing ideas to elevate your sun dried tomato and mushroom pasta from simple to spectacular. Let’s dive into creating this vibrant, restaurant-worthy dish at home!
Table of Contents
Sun-Dried Tomato and Mushroom Pasta in Garlic and Basil Sauce
This pasta dish is a celebration of simple ingredients and bold flavors. The umami-rich mushrooms pair perfectly with the intense sweetness of sun-dried tomatoes. The garlic and basil sauce brings everything together, creating a harmonious and unforgettable dining experience. What sets this recipe apart is the use of a quick mushroom broth, which adds an extra layer of depth and complexity to the sauce. This isn’t just a quick toss-together meal; it’s a carefully crafted dish that delivers incredible flavor.
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Ingredients for Sun dried tomato and mushroom pasta
- Pasta: 1 pound of your favorite pasta shape (penne, fusilli, spaghetti, or farfalle work well)
- Mushrooms: 1 pound of mixed mushrooms (cremini, shiitake, oyster, or a combination)
- Sun-Dried Tomatoes: 1/2 cup of sun-dried tomatoes, packed in oil, drained (reserve the oil!)
- Garlic: 4-5 cloves, minced
- Fresh Basil: 1/2 cup, chopped
- Dry White Wine: 1/2 cup (such as Sauvignon Blanc or Pinot Grigio)
- Vegetable Broth: 4 cups
- Olive Oil: 2 tablespoons
- Red Pepper Flakes: 1/4 teaspoon (or more, to taste)
- Salt and Black Pepper: To taste
- Parmesan Cheese: (Optional, for serving)
- Fresh Parsley: (Optional, for garnish)
- Butter: 2 tablespoons (optional, adds richness to sauce)
Instructions
Make the Quick Mushroom Broth
- Roughly chop half of the mushrooms (about 8oz).
- In a medium saucepan, heat 2 cups of vegetable broth over medium-high heat.
- Add the chopped mushrooms to the broth and bring to a simmer.
- Reduce heat and let simmer for 15-20 minutes, allowing the broth to infuse with mushroom flavor.
- Strain the broth, discarding the mushrooms, and set aside.
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente.
- Reserve about 1 cup of pasta water before draining the pasta.
Make the Sauce
- While the pasta is cooking, prepare the sauce. Slice the remaining mushrooms (about 8oz). Roughly chop the sun-dried tomatoes. Mince the garlic and chop the fresh basil.
- In a large skillet or Dutch oven, heat the reserved oil from the sun-dried tomatoes (and 2 tablespoons of olive oil if you don’t have enough reserved oil) over medium heat.
- Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they are browned and softened, about 8-10 minutes.
- Add the minced garlic and red pepper flakes and cook for another minute, until fragrant. Be careful not to burn the garlic.
- Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce for about 2-3 minutes.
- Add the sun-dried tomatoes and the prepared mushroom broth. Bring the sauce to a simmer and let it reduce slightly, about 5-7 minutes, allowing the flavors to meld.
- Stir in the butter (if using) to create a rich and creamy sauce.
Finish the Pasta Dish
- Add the drained pasta to the skillet with the sauce. Toss to coat the pasta evenly.
- If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Stir in the chopped fresh basil.
- Season with salt and black pepper to taste.
- Serve immediately, garnished with grated Parmesan cheese (optional) and fresh parsley (optional).
Recipe Variations & Frequently Asked Questions
This recipe ( Sun dried tomato and mushroom pasta ) is incredibly versatile. Here are some ways you can customize it to your liking:
What Kind of Mushrooms Should I Use?
The beauty of this dish is that you can use any combination of mushrooms you enjoy. Cremini mushrooms (also known as baby bellas) are a good all-purpose option. Shiitake mushrooms add an earthy, umami flavor. Oyster mushrooms are delicate and slightly sweet. Porcini mushrooms (fresh or dried) are a luxury option that will elevate the dish. Even regular white button mushrooms will work in a pinch, but they lack the depth of flavor of other varieties. The Serving Dumplings article [https://www.servingdumplings.com/recipe/sun-dried-tomato-mushroom-pasta/] highlights using a variety of mushrooms to elevate the flavor.
What If I Can’t Find Sun-Dried Tomatoes Packed in Oil?
If you can’t find sun-dried tomatoes packed in oil, you can use dry-packed sun-dried tomatoes. Rehydrate them by soaking them in hot water for about 30 minutes before chopping and adding them to the sauce. You will also need to add a bit more olive oil to the pan when sautéing the mushrooms.
Can I Use Something Other Than Wine?
If you prefer not to use wine, you can substitute it with an equal amount of vegetable broth or chicken broth. However, the wine adds acidity and depth of flavor to the sauce, so the dish may taste slightly different without it. You can also add a splash of lemon juice or balsamic vinegar at the end to compensate for the lack of acidity. Julia’s Album [https://juliasalbum.com/sun-dried-tomato-and-mushroom-pasta/] suggests that wine adds the acidic balance to the pasta dish.
Can I Make This a Vegan Pasta Dish?
Yes! To make this recipe vegan, simply omit the Parmesan cheese and butter. Use nutritional yeast instead of parmesan for a “cheesy” flavor. Ensure your pasta is egg-free. Many brands of dried pasta are naturally vegan. Using vegan butter and vegan parmesan will make this an ultimate vegan pasta dish.
Serving Suggestions
This sun-dried tomato and mushroom pasta is delicious on its own as a main course. Here are some serving suggestions to round out your meal:
- Serve with a side of crusty bread for soaking up the delicious sauce.
- Pair it with a simple green salad with a light vinaigrette.
- Add some grilled chicken or shrimp for extra protein.
- For a more substantial meal, serve it with roasted vegetables like asparagus or broccoli.
Notes
- Don’t overcook the pasta. Al dente pasta holds its shape better and absorbs the sauce more effectively.
- Be careful not to burn the garlic, as it will turn bitter.
- Adjust the amount of red pepper flakes to your liking.
- If you want a creamier sauce, add a splash of heavy cream or half-and-half at the end.
- For best results, use fresh basil. Dried basil will not have the same vibrant flavor.
Nutritional Information
(This is an estimate and will vary based on the specific ingredients used.)
- Serving Size: 1 cup
- Calories: Approximately 400-450
- Fat: 15-20g
- Saturated Fat: 5-7g
- Cholesterol: 10-20mg
- Sodium: 500-600mg
- Carbohydrates: 55-65g
- Fiber: 5-7g
- Sugar: 5-7g
- Protein: 12-15g
