Sun Dried Tomato and Mushroom Pasta in Garlic Basil Sauce

This pasta not only tasted absolutely delicious, but smelled delicious as well. As I was making it my husband commented that something smelled good. The pasta turned out creamy and had tons of flavor. 

Sun Dried Tomato and Mushroom Pasta in Garlic Basil Sauce

Ingredients:

• 2 tablespoons olive oil
• 8 ounces white mushroom, sliced
• 3 cloves garlic, minced
• 3.5 ounces sun dried tomatoes, diced
• 2 cubes low sodium chicken bouillion
• 1/2-1 cup half and half
• 1/2 cup heavy cream
• 1/2 cup shredded parmesan cheese
• 1 tablespoon dried basil
• 1/2 pound fettuccine noodles

Directions:

1. Cook the pasta according to the package directions, drain and rinse with cold water.
2. In a large skillet heat the olive oil over medium high heat.
3. Add in the sliced mushrooms and minced garlic. Cook for 3 minutes stirring occasionally.
4. Add in the sun dried tomatoes and reduce the heat to medium.
5. Slowly pour in the chicken broth and continue to cook on medium heat, stirring occasionally, until the broth has reduce a little bit.
6. Add in 1/2 cup of half and half and all of the heavy cream. Bring the mixture to a boil and let boil for about 15 seconds.
7. Reduce the heat to medium low.
8. Add in the parmesan cheese and cook stirring constantly until the cheese melts, about 2 minutes.
9. Stir in the basil.
10. Add the cooked noodles to the sauce, stirring to coat well. If the sauce is too thick add in more half and half, up to a 1/2 cup.
11. Turn the heat up to medium and cook for about 2 minutes, stirring constantly, to achieve desired thickness.

Enjoy!!!