Pasta tossed with sun-dried tomatoes and sautéed mushrooms in a Creamy Mozzarella Sauce. Quick and easy to make, it’s perfect for a weeknight dinner. Keep it vegetarian and enjoy as is, or add some grilled paprika chicken breasts and serve with crusty bread and a green salad! Ready in 30 minutes, this dinner is perfect for busy weeknights!
SUNDRIED TOMATO AND MUSHROOM PASTA
Author: Fazila Olla-Logday
Recipe type: Main
Cuisine: South African
Pasta tossed with sun-dried tomatoes and sautéed mushrooms in a Creamy Mozzarella Sauce. Keep it vegetarian and enjoy as is, or add some grilled paprika chicken breasts and serve with crusty bread and a green salad! Ready in 30 minutes, this dinner is perfect for busy weeknights!
Ingredients
- 500 gr Pkt Penne Pasta, cooked until al dente (Reserve 2 cups of Pasta Water)
- 3 Tbles Olive Oil
- 400 Gr Sliced Mushrooms
- 1 Cup Chopped Sundried Tomatoes
- 4 Cloves of Garlic, Finely Sliced
- 2 Tsps Italian Seasoning
- 1 Tsp Red Chilli Flakes
- 1 Cup Cream
- 1 Cup Grated Mozzarella Cheese
- Handful of Chopped Fresh Basil
- Salt to Taste
Instructions
- Sauté mushrooms for a few minutes over high heat or until the mushrooms have released their liquid, stirring occasionally.
- Add the olive oil and add the sundried tomatoes, sliced garlic the Italian seasoning and the chilli flakes.
- Cook for 2-3 minutes
- Add the cream and 1 cup of the reserved pasta water. Let simmer on medium heat for a few minutes.
- Add the mozzarella cheese and cook until melted and add a bit more of the reserved pasta water if the sauce is too thick.
- Stir through the basil
- Add the salt to taste
- Add the pasta into the sauce and continue cooking the sauce with the pasta in it, on medium heat, for 2 -3 minutes (or more - to achieve the desired thickness) stirring constantly to coat well.
- Serve hot with some crusty bread and a tossed green salad!
Notes
Sprinkle the hot pasta with more mozzarella cheese and Italian seasoning if desired
