SUN DRIED TOMATO AND MUSHROOM PASTA IN A GARLIC AND BASIL SAUCE #vegan #mushroom #vegetarian #cauliflower #basil

SUN DRIED TOMATO AND MUSHROOM PASTA IN A GARLIC AND BASIL SAUCE #vegan #mushroom #vegetarian #cauliflower #basil

Sun-dried Tomato and Mushroom Pasta in a Garlic and Basil Cream Sauce. Appreciate this meatless pasta as seems to be, or serve it with flame broiled chicken or barbecued veggies!

In case you're searching for a tasty and simple to-make pasta formula to add to your week after week/month to month formula turn, attempt this sun-dried tomato and mushroom pasta in a garlic and basil velvety sauce. The blend of flavors in this dish is SO GOOD, it's an unadulterated solace nourishment that you will be enticed to eat ideal out of the skillet:

The fettuccine pasta is hurled with sun-dried tomatoes, garlic, mushrooms, and basil in a delectable, rich and smooth sauce.

This Italian-enlivened dish is extraordinary presented with a garlic bread as an afterthought. What's more, a major new plate of mixed greens. Furthermore, kindly, remember about a glass of wine.

I've been eating the scraps for 3 days now, and the pasta + the sauce still taste simply extraordinary! The pasta is best warmed in a dish, on medium warmth, with a tad of milk added step by step to thin the sauce as it gets warmed.

SUN DRIED TOMATO AND MUSHROOM PASTA IN A GARLIC AND BASIL SAUCE #vegan #mushroom #vegetarian #cauliflower #basil

Also try our recipe : BREAKFAST QUESADILLAS #vegan #paleo #vegetarian #breakfast #healthyfood

Ingredients :

  • 2 tablespoons olive oil
  • 8 oz mushrooms sliced
  • 3 garlic cloves minced
  • 3.5 oz sun-dried tomatoes diced
  • 2 cubes chicken bullion (use Vegetarian "Chicken" Bouillon for vegetarian version)
  • 2 cups water
  • 1/2 cup half and half
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese shredded
  • 1 tablespoon dried basil or up to 2 tablespoons minced fresh basil
  • 1/2 lb fettuccine pasta

Instructions :

  1. Heat olive oil on medium-high heat, add sliced mushrooms and garlic - and cook the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
  2. Dissolve 2 cubes of chicken bullion in 2 cups of boiling water. Carefully add the broth to the skillet - continue to cook the vegetables in a chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the basil.
  3. If your sauce is too thick at this point - add another 1/2 cup half and half. If your sauce looks thin to you - do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) - and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta.
  4. Cook fettuccine al dente according to the package instruction. Drain and rinse in cold water (this will stop the cooking). Add the fettuccine into the sauce and continue cooking the sauce with the pasta in it, on medium heat, for a couple of minutes (or more - to achieve the desired thickness) stirring constantly to coat well.
  5. Note: do not add salt to the creamy sauce because it should already be salty enough from the dissolved chicken cubes. Only in the very end when the sauce is done, you may add some salt if needed.

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