Creamy Mushroom Pasta with Sun-Dried Tomatoes

Ingredients

• 350g Rigatoni or Penne
• 250g Chestnut Mushrooms, sliced
• 120g Sun-Dried Tomatoes in Oil, sliced
• 2 Garlic Cloves, minced
• 2 tablespoons Olive Oil
• 200ml Double Cream
• 50g Parmesan Cheese, grated
• 1 teaspoon Italian Herbs
• Fresh Basil, chopped
• Salt and Black Pepper, to taste

Instructions

1. Cook the pasta in salted boiling water until al dente. Reserve a little pasta water before draining.
2. Meanwhile, heat the olive oil in a large frying pan and cook the mushrooms until golden and their moisture has evaporated.
3. Add the garlic and cook for 30 seconds until fragrant.
4. Stir in the sun-dried tomatoes and Italian herbs.
5. Pour in the double cream and simmer gently for 2–3 minutes.
6. Add the grated Parmesan and stir until the sauce becomes smooth.
7. Toss the cooked pasta with the sauce, adding a splash of reserved pasta water if needed to loosen the consistency.
8. Season with salt and black pepper.
9. Finish with chopped basil and extra Parmesan before serving.

instructions_source: editorial-classic