08/15/2026
Mushroom pasta:
1 lb shells, cooked, 1/2 cup water reserved
1 page sliced white mushrooms
1-3 Tbl tomato paste
4-5 sun-dried tomatoes, chopped
4 cloves garlic, minced
1 shallot, minced
White wine to deglaze pan
1 pint heavy whipping cream
1/4 cup parmesan cheese
Handful of fresh basil leaves
Olive oil- 1-2 Tbsp
2 tbsp butter
Salt, pepper and minced dried red pepper to taste
Soften shallot and mushrooms in one tablespoon olive oil a large pan with sides. Add minced garlic and butter until melted. Deglaze pan with white wine. Add tomato paste and sundried tomatoes and stir until blended. Add heavy cream to pan and cook on a simmer until sauce is slightly thickened. Add black pepper, salt and minced red pepper to taste. Toss with cooked pasta. Add parmesan and basil until parmesan is blended. Add pasta water only if needed if sauce is too thick.
Serve and Enjoy!
