I found recipe for Sun-Dried Tomato and Mushroom Fettuccine on Pinterest and followed the link to Julia’s site where I found tons of great recipes. This one is for pure comfort food. I don’t want to know how many calories or grams of fat are in this dish. Dieters beware!
Sun-Dried Tomato and Mushroom Fettucine
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- 3.5 oz sun-dried tomatoes, diced
- 2 cubes vegetable bullion
- 2 cups boiling water
- 1/2 cup half and half
- 1/2 cup heavy cream
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons basil, chopped
- 1/2 pound fettuccine
Heat olive oil in a large skillet on medium-high heat. Add sliced mushrooms and garlic and cook for about 3 minutes. Add sun-dried tomatoes. Reduce heat.
Dissolve 2 cubes of vegetable bullion in 2 cups of boiling water. Carefully add the broth to the skillet. Continue to cook 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.
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.