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

1. In a large pan, heat the olive oil and add the mushrooms. Saute for two minutes
2. Add the smoked paprika, Italian seasoning and salt. Saute for 5 minutes
3. Add the sun-dried tomatoes, garlic and crushed red pepper. Mix everything together for 3 minutes
4. 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)
5. Coming back to your gravy, add the half and half and mix well for a minute
6. Add the parmesan cheese  and let the whole gravy simmer for a few seconds
7. Pour this mixture over the cooked pasta and mix it all together
8. Garnish with freshly chopped parsley and enjoy 🙂