Name: Sun-Dried Tomato Mushroom Pasta
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 12 ounces linguine pasta; 1 pound mixed mushrooms (cremini and oyster), sliced ¼-inch thick; ½ cup sun-dried tomatoes (oil-packed or dry), chopped and rehydrated if needed; ½ cup heavy cream (or plant-based alternative); 3 garlic cloves, minced; 1 shallot, finely chopped; ¼ cup dry white wine (optional; sub broth); 2 tablespoons extra-virgin olive oil; ½ cup fresh basil leaves, roughly chopped; ½ cup grated Parmesan cheese (or vegan alternative); Salt and freshly ground black pepper, to taste; Optional: ¼ teaspoon red pepper flakes

Bursting with tangy sun-dried tomatoes and earthy sautéed mushrooms, this vibrant pasta tosses al dente linguine in a light garlic cream sauce flecked with basil and Parmesan. A quick 20-minute Italian-inspired dish that’s vegan-adaptable, delivering sweet-salty umami in every twirl—perfect for sunny suppers or light lunches.

Why You’ll Love This Recipe

Sun-Dried Tomato Mushroom Pasta is a flavor fiesta that turns ordinary weeknights into Mediterranean escapes, where the chewy intensity of rehydrated sun-dried tomatoes mingles with golden mushrooms in a sauce so silky and bright it feels like summer on a fork. You’ll be smitten by its effortless allure: just 20 minutes from stove to table, it harnesses pantry powerhouses like jarred tomatoes and dried pasta to craft something profoundly satisfying, with the mushrooms’ meaty bite standing in for protein without a second thought. It’s the ideal bridge for busy lives—minimal chopping, one-pot ease—yet sophisticated enough to dazzle at gatherings, wafting basil-kissed aromas that lure loved ones like magic. Health halo? Absolutely: sun-dried tomatoes pack lycopene for heart health, mushrooms offer immune armor, and the light cream keeps it indulgent minus the drag. Versatile for all eaters, from vegans (cashew cream swap!) to gluten-free adventurers, it reheats like a dream for meal prep pros. In essence, this pasta isn’t mere food; it’s a joyful ritual of bold tastes and simple wins, the kind that inspires “one more bite” choruses and instant recipe shares.

Yield: Serves 4

Sun-Dried Tomato Mushroom Pasta

Tangy sun-dried tomato and mushroom linguine in garlicky cream—bright, umami-packed Italian ease in 20 minutes.

Prep Time 8 minutes

Cook Time 12 minutes

Total Time 20 minutes

Ingredients

12 ounces linguine pasta
1 pound mixed mushrooms (cremini and oyster), sliced ¼-inch thick
½ cup sun-dried tomatoes (oil-packed or dry), chopped and rehydrated if needed
½ cup heavy cream (or plant-based alternative)
3 garlic cloves, minced
1 shallot, finely chopped
¼ cup dry white wine (optional; sub broth)
2 tablespoons extra-virgin olive oil
½ cup fresh basil leaves, roughly chopped
½ cup grated Parmesan cheese (or vegan alternative)
Salt and freshly ground black pepper, to taste
Optional: ¼ teaspoon red pepper flakes

Instructions

Water works wonder: Kick off by filling a large pot with salted water and firing it to a boil—this noodle nursery preps while you play with flavors. A good salt dose seasons from within; it'll dance to life soon enough.
Chop chop cheer: As water warms, slice mushrooms into even ribbons for fair cooking, chop sun-dried tomatoes (rehydrate dry ones in warm water 5 minutes first for plump pops), mince garlic, dice shallot, and chop basil—your colorful crew is prepped, chaos conquered.
Linguine launch: Plunge the linguine into the boiling frenzy, stirring to unfurl—cook al dente per package, about 9 minutes, for that satisfying snap. Reserve ½ cup starchy water (emulsify MVP!) before draining; a light oil sheen keeps 'em from hugging too tight.
Oil's golden greet: In a spacious skillet over medium heat, swirl olive oil until it sings softly. Scatter mushrooms with a salt pinch; let them sizzle solo 3 minutes for crispy crowns—flip and cook 2 more until golden and giving. Earthy heaven incoming!
Aromatics allure: Tuck in chopped shallot and minced garlic, stirring 1 minute till fragrant and translucent—like whispering secrets to the 'shrooms. If flakes tempt, add now for a subtle sizzle—your pan's a flavor party starter.
Tomato tango: Fold in chopped sun-dried tomatoes, coating in the garlicky gloss—sauté 1 minute to wake their sweet tang. Pour white wine (or broth), bubbling 2 minutes to reduce and concentrate that briny-bright essence. Irresistible already!
Creamy crescendo: Lower to medium-low, stir in heavy cream to envelop everything in a gentle simmer for 2-3 minutes— it'll thicken into a hug, not a hold. Taste: tangy, savory symphony? Splash reserved pasta water if it needs loosening for pourable poetry.
Pasta parade: Drain linguine and cascade straight into the skillet—toss with tongs 1 minute over low heat, adding more pasta water as needed till strands shimmer saucily. Mushrooms and tomatoes peek like jewels in a creamy crown.
Basil and cheese ballet: Off heat, sprinkle chopped basil and grated Parmesan, tossing lightly to wilt greens and melt cheese into velvety unity—pepper grind for bite, and adjust salt mindful of tomatoes' sass. One final stir seals the deal.
Bowl and bask: Ladle into preheated pasta bowls, grate extra cheese if indulgent, and invite forks to frolic. Pair with garlic toasts for sop duty— you've summoned Italian sunshine! Relish the twirls, and dream of tomorrow's encore.

Notes

Vegetarian delight; veganize with plant cream and yeast. Sun-dried tomatoes vary in salt—taste before adding more. Gluten-free linguine swaps seamlessly but check cook times. High in vitamin C from tomatoes for immunity. Consult for allergies, especially nuts if oil-packed tomatoes used.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 441Total Fat 24gSaturated Fat 13gUnsaturated Fat 10gCholesterol 66mgSodium 274mgCarbohydrates 40gFiber 6gSugar 6gProtein 17g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Rehydrate sun-dried tomatoes in warm water or broth for plumpness that infuses the sauce—don’t skip this for flat flavors. Sauté mushrooms dry first to draw out moisture, then oil for crisp edges; overcrowding steams them limp. Use reserved pasta water judiciously to emulsify the sauce into glossy strands—start with a splash, add as needed. Fresh basil torn at the end preserves its punchy aroma; dried works but halved in amount. Grate Parmesan finely for seamless melt, or nutritional yeast for vegan cheesiness. If sauce clings too tightly, a lemon squeeze brightens without overpowering. Cook linguine to true al dente— it firms up slightly on toss. Pro hack: Toast pine nuts briefly for optional crunch that echoes Italian pesto vibes. Serve in warmed bowls to maintain that steamy allure, and always taste post-toss for salt harmony given the tomatoes’ brininess.

Ingredients Notes

Linguine Pasta: With its flat, elegant strands, serves as the perfect conduit for the sauce’s embrace—choose high-quality durum wheat for that springy al dente texture that holds up to the chunky tomatoes without sogginess, or whole grain for nutty fiber if you’re leaning wholesome.
Mixed Mushrooms (Cremini and Oyster): A pound sliced uniformly to caramelize evenly, releasing umami compounds that make the pasta feel substantial and meat-free satisfying—cremini for velvety chew, oyster for frilly tenderness.
Sun-Dried Tomatoes: About half a cup chopped, are the tangy trailblazers, their concentrated sweetness from slow oven-drying amplified when plumped in liquid; oil-packed varieties lend extra richness, but water-rehydrated dry ones keep it lighter and let the mushrooms shine equally.
Heavy Cream (or Plant-Based Alternative): Creates a subtle, enveloping sauce without heaviness, whisked with garlic’s mellow bite—oat milk dodges dairy for a seamless vegan pivot.
Garlic Cloves: Three minced cloves sautéed to gold provide the aromatic pulse that ties the tangy tomatoes to earthy mushrooms with mellow, sweet bite.
Shallot: Finely chopped, adds a soft oniony whisper that grounds the dish without sharpness, caramelizing gently for subtle depth.
Dry White Wine: Deglazes for acidity that cuts the richness—dry like Pinot Grigio for floral notes; sub broth for alcohol-free lift.
Extra-Virgin Olive Oil: The fruity base for sautéing, ensuring a glossy start that coats without greasiness—robust Italian for authentic flair.
Fresh Basil Leaves: Roughly chopped to deliver herbaceous lift at the finish, adding vibrant green flecks and peppery aroma that brightens the cream.
Grated Parmesan Cheese (or Vegan Alternative): Salty umph that melts into the sauce for nutty contrast—freshly grated for superior integration and cheesiness.

Variations and Substitutions

This Sun-Dried Tomato Mushroom Pasta begs for personalization, its core sunny-savor profile flexing to moods, diets, or what’s in your fridge while staying true to its 20-minute zip. Crave protein? Stir in grilled chicken strips or chickpeas post-sauté, or top with burrata bursts for oozy luxury. Pasta purists, swap linguine for orecchiette to cup the tomatoes like jewels, or spaghetti squash strands for a low-carb spiral that echoes the twirl. Mushroom madness? Button for affordability, portobello for steak-like slabs, or add artichoke hearts for briny Mediterranean kinship. Sun-dried tomato averse? Roasted red peppers pureed mimic the tang, while balsamic glaze drizzles add caramelized depth sans chopping. Cream cutters, blend silken tofu or Greek yogurt for tangier lightness; full vegan? Coconut cream brings tropical whisper. Herb it up with oregano for Greek flair or arugula wilted in for peppery greens. Spice seekers, chili flakes bloom in the oil for arrabbiata heat; kids’ tame, halve garlic and blend sauce smooth. Seasonal pivot: Fresh cherry tomatoes in summer simmer down sweetly. These riffs uphold the one-skillet simplicity and Italian essence, accommodating keto (zoodles!), nut-free, or soy-free needs with grace, ensuring every version feels fresh yet familiar.

Storage Options

Fridge airtight leftovers up to 3 days; sauce may absorb, so revive with pasta water or broth on stovetop reheat to restore silkiness—microwave in bursts with stirs works too. Freeze sauced pasta in portions for 1 month; thaw overnight and warm gently to avoid mush—best within a week post-thaw for peak texture.