How to make:
Creamy Mushroom Pasta with sun-dried tomatoes
Perfect soul food dish for cold days
Sometimes, especially when it gets colder and colder like now, you just need a delicious pasta. This recipe is super easy, quick and the result is creamy, flavorful and will warm you up even on the coldest day 🙂 Also an advantage: you only need one pot, meaning almost no time spent doing the dishes (yei!). For this recipe, a pasta shape that can absorb as much of the sauce as possible such as shells is ideal. But for example tagliatelle also work very well for this dish. The dish doesn't require a lot of time, but you can cut the time even more by using fresh pasta, as it's typically al dente much faster. Regular pasta, however, has the advantage that a lot of flavor is absorbed during cooking and everything gets extra creamy. Just try both! By the way, this dish also tastes great cold, should you ever have leftovers 😉
Ingredients for 2 servings of Mushroom Pasta:
3-4 Garlic cloves
10 Pieces sun-dried tomatoes
450ml Veggie Broth
300ml Heavy cream
Some small tomatoes
Salt, pepper, paprika powder, cumin
4 Garlic cloves · 10 Sun-dried tomatoes · 500g Mushrooms · Paprika powder · Cumin · White wine
First, sauté the garlic together with the chopped sun-dried tomatoes. Additional oil is usually not necessary, unless the tomatoes are not canned in oil. After a few minutes, add the mushrooms and let them brown slightly. Season with paprika powder, cumin, salt and pepper and then deglaze with white wine.
450ml Veggie broth · 300ml Heavy cream · 2tbsp Parsley · 2tbsp Marjoram · 160g Pasta
Then add the vegetable broth and mix well. Then stir in the parsley and marjoram. Bring to a boil and add the pasta.
Cover and simmer until the pasta is al dente, stirring frequently and turning down the heat if necessary. Before serving, cut small tomatoes in half and mix them in. Enjoy!
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