Sun-dried Tomato and Mushroom Pasta

Sun Dried Tomato and Mushroom Pasta

Sun dried tomatoes, mushrooms and fresh basil make this creamy pasta is a delight on your tongue and it’s quick and easy to make.

Active time is 20 minutes. Total time 30 minutes

Makes 4 servings

Ingredients:

1 pound of pasta (bowtie, spiral or ziti work well)

3 medium Tomatoes chopped

¼ cup of basil chopped

½ cup of parmesan cheese

1 TBSP of chopped garlic

½ tsp black pepper

1 tsp salt

½ cup sun dried tomatoes

¼ cup of grated parmesan to sprinkle on top of pasta

½ stick unsalted butter

½ cup of corn starch

2 cups of heavy cream

Instructions:

Chop the basil, tomatoes and mushrooms

Boil pasta to Al dente according to package instructions

Add 1 cup of the cream and the sun-dried tomatoes to a blender and blend on high for one minute.

Melt ¼ stick butter in a sauce pan over medium heat and sauté the mushrooms (remove from heat and hold for later.

Melt ¼ stick of butter and combine with corn starch to form a roux.

Add the remaining cup of cream and ½ cup of parmesan cheese to the roux and stir over a low heat until thickened. Add in sun-dried tomato and cream combination and continue stirring frequently until thickened.

Combine pasta, chopped tomatoes and mushrooms with sauce, sprinkle with shredded parmesan and dress with fresh basil.

The flavor is delicious!