Description
A quick and flavorful pasta dish featuring sun dried tomatoes, sautéed mushrooms, and fragrant garlic, tossed with fresh basil for a vibrant 25-minute meal perfect for a weeknight dinner.
Ingredients
Scale
Ingredients
- 8 oz pasta
- 1 cup sun dried tomatoes, chopped
- 1 cup mushrooms, sliced
- 4 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Heat olive oil: In a large pan, warm the olive oil over medium heat, preparing to sauté the aromatics.
- Sauté garlic: Add the minced garlic to the pan and cook for about 1-2 minutes until fragrant, being careful not to burn it.
- Cook mushrooms: Add the sliced mushrooms to the pan and sauté until they soften and release their moisture, about 5 minutes.
- Add sun dried tomatoes: Stir in the chopped sun dried tomatoes and cook for an additional 2-3 minutes to combine the flavors.
- Toss pasta: Add the cooked pasta to the pan and toss thoroughly to coat it evenly with the tomato and mushroom mixture.
- Add basil and seasonings: Mix in the fresh chopped basil, and season with salt and pepper to taste, ensuring everything is well combined.
- Serve: Transfer the pasta to plates and serve warm for a delicious meal.
Notes
- Use sun dried tomatoes packed in oil for more flavor, or rehydrate dry ones in warm water before use.
- You can substitute mushrooms with cremini or portobello for a richer taste.
- Add red pepper flakes for a spicy kick if desired.
- Parmesan cheese can be sprinkled on top before serving for added richness.
- Reserve some pasta cooking water to loosen the sauce if the dish feels too dry.
