Pasta dishes are some of my all-time favorite meals to make in the colder months. This creamy mushroom and sun dried tomato pasta is essentially a big ole hug.
Use whatever type of noodle and mushrooms you have on hand because anything dripping in this sauce will be delicious.
Creamy Mushroom and Sun Dried Tomato Pasta Recipe
16 oz of any pasta noodle- I used paccheri
8-10 oz mushrooms of any variety- I used baby Bella because that’s what I had but any would be delish!
5 tbsp butter, divided
1 tbsp olive oil
3 cloves of garlic, minced
4 sun dried tomatoes, roughly chopped
3/4 c vegetable/chicken/beef stock
3/4 c heavy cream
1/4-1/2 c pasta water
1/4 c Parmesan cheese, grated
Juice and zest from 1/2 a lemon
Cook pasta according to the instructions on the package in salted water
While the pasta is cooking: in a large skillet melt 2 tbsp of butter and add the olive oil. Add the mushrooms and a pinch of salt and pepper and cook until the mushrooms are golden brown and crispy.
Add garlic and cook until you can smell it. Deglaze with stock and cook until it has reduced by at least half. Add the heavy cream, sun dried tomatoes and cooked pasta. Stir, then add the rest of the butter, pasta water and parmesan cheese and let the creaminess ensue.
Remove from the heat and season with lemon zest and lemon juice (I would start with the juice from 1/2 a small lemon, taste and add more if needed) and more salt and pepper as needed. Top with more parmesan and pleaseeeeee enjoy!