Recipe: Sun-dried Tomato and Mushroom Pasta

Ingredients:

2 tablespoons olive oil

8 oz mushrooms sliced

3 garlic cloves minced

3.5 oz sun-dried tomatoes diced

2 cubes chicken bouillon (use Vegetarian "Chicken" Bouillon for vegetarian version)

2 cups water

1/2 cup half and half

1/2 cup heavy cream

1/2 cup Parmesan cheese shredded

2 tablespoons minced fresh basil

1/2 lb fettuccine pasta

Directions:

1. Cook fettuccine al dente according to the package instruction. Drain and rinse in cold water.

2. Heat olive oil on medium-high heat, add sliced mushrooms and garlic and cook for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.

3. Dissolve 2 cubes of chicken bouillon in 2 cups of boiling water. Add the broth to the skillet - continue to cook the vegetables in a chicken broth 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. Add Parmesan cheese and cook on low-medium heat until the cheese melts. Add the basil.

4. If your sauce is too thick at this point - add another 1/2 cup half and half. If your sauce looks thin to you - do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) - and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta.

5. 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.

Recipe inspiration found HERE.

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