Mushroom Sun Dried Tomato Pasta

5 from 1 vote

Mushroom Sun Dried Tomato Pasta

Mushroom Sun-Dried Tomato Pasta is an easy to make dish made with sun-dried tomatoes, basil, white wine, and mushrooms, tossed with Parmesan cheese over long pasta. Simple and delicious.

Course Main Course, pasta

Cuisine American, Italian

Keyword mushroom, sun dried tomatoes

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 818kcal

Author Debi

Ingredients

Quick Mushroom Broth

⅛ ounce dried mushrooms of choice (5 or 6 pieces)
3 cups water

Pasta

8 ounces bucatini thick spaghetti, or another long pasta
2 tablespoons olive oil or butter
1 garlic clove thinly sliced
1 large shallot halved and thinly sliced
5 ounces mushrooms Buna-shimeji, brown beech mushrooms, or baby bellas, trimmed and cleaned, larger ones halved lengthwise or sliced (about 2½ cups)
½ teaspoon kosher salt plus more as needed
2 tablespoons dry white wine or broth
⅓ cup thinly sliced oil-packed sun-dried tomatoes
⅓ cup Quick Mushroom Broth or vegetable broth
⅓ cup heavy cream
Freshly ground black pepper
¼ cup grated Parmesan cheese plus more for serving
Small handful torn fresh basil leaves

Instructions

Make the quick Mushroom Broth:

If you’d like to make the Quick Mushroom Broth to up the mushroom flavor in your pasta, you can. Otherwise, simply use vegetable broth or chicken broth.
In a medium saucepan over medium-low heat, combine the dried mushrooms and water and bring to a simmer. Cook for 20 minutes, or until the broth reaches your desired flavor.
⅛ ounce dried mushrooms, 3 cups water
Strain through a fine-mesh strainer and cool. This broth recipe makes more broth than you will need for the pasta dish.

Make the pasta:

Bring a large pot of lightly salted water to a boil over high heat. Add the bucatini and cook for 8 to 10 minutes, or until al dente. Reserve 1 cup of the pasta water. Drain the rest and set the pasta aside.
8 ounces bucatini
Heat the oil in a large, deep skillet over medium-low heat and sauté the garlic and shallot for 3 to 4 minutes until just softened. Raise the heat to medium, stir in the mushrooms, sprinkle with the salt, and cook for 5 to 6 minutes, or until lightly golden.
2 tablespoons olive oil , 1 garlic clove, 1 large shallot, 5 ounces mushrooms, ½ teaspoon kosher salt
Add the wine and cook for about 1 minute until it's absorbed. Stir in the tomatoes, broth, and heavy cream and cook for 5 to 6 minutes at a low simmer. Taste, and adjust the seasoning with salt and a few good twists of freshly ground black pepper.
2 tablespoons dry white wine , ⅓ cup thinly sliced oil-packed sun-dried tomatoes, ⅓ cup Quick Mushroom Broth , ⅓ cup heavy cream, Freshly ground black pepper
Add the pasta to the sauce and toss thoroughly. Stir in some of the reserved pasta water, a little at a time, to smooth and tighten the sauce.
Stir in the cheese and basil leaves and toss again to coat the pasta.
¼ cup grated Parmesan cheese, Small handful torn fresh basil leaves
Serve topped with additional grated Parmesan.

Notes

The extra broth can be stored in airtight containers or sealable freezer bags in the refrigerator for up to 1 week or frozen for up to 3 months.

For the pasta: use bucatini, thick spaghetti, linguini, or any other long pasta.

For the mushrooms: use any kind you like.

Keep any leftovers in an airtight container in the fridge for up to 3 days. You may wish to add a little water or cream to loosen the pasta when reheating it. To reheat, simply pop in the microwave until warm.

Nutrition