A great addition to pasta is sun dried tomatoes. These sun-kissed beauties are a concentrated source of nutrients. The more you have them, the better! Recently, I wanted to put together a good vegetarian pasta (I have to come up with ways to eat my veggies). When I don’t have much time but want something heavy, I turn to pasta. As usual, I needed my creamy pasta fix so I made a white sauce pasta with mushrooms and sun dried tomatoes. It was delishhh! Try it, try it, try itttt 🙂
Time:
- Prep time – 15 minutes
- Cook time – 30 minutes
Ingredients:
- Extra Virgin Olive Oil – 2 tbsp
- Mushrooms – 225 g
- Smoked paprika – 1 tsp
- Italian seasoning:
- Thyme – 1/4 tsp
- Oregano – 1/2 tsp
- Basil – 1/4 tsp
- Sun Dried Tomatoes (Cut into medium-small pieces) – 120 g
- Soak in water before using
- Garlic (Minced) – 3 tsp
- Crushed Red Pepper Flakes – 1/2 tsp
- Half and Half – 1.25 cups
- I made my own, use 3:1 ratio of reduced fat milk: heavy cream
- Parmesan Cheese (crumbled) – 1.25 cups
- Fettuccine Pasta – 12 oz
- Parsley (chopped) – 2 tbsp
- Salt
- To taste for the sauce
- To taste for the pasta
Method:
- In a large pan, heat the olive oil and add the mushrooms. Saute for two minutes
- Add the smoked paprika, Italian seasoning and salt. Saute for 5 minutes
- Add the sun-dried tomatoes, garlic and crushed red pepper. Mix everything together for 3 minutes
- In the meantime, cook the fettuccine as per your package instructions and set aside (Ensure that you don’t have too much pasta as you want a good coating of the gravy on the pasta)
- Coming back to your gravy, add the half and half and mix well for a minute
- Add the parmesan cheese and let the whole gravy simmer for a few seconds
- Pour this mixture over the cooked pasta and mix it all together
- Garnish with freshly chopped parsley and enjoy 🙂