Creamy One Pot Mushroom and Tomato Pasta (Edit recipe)

This Creamy One Pot Mushroom and Tomato Pasta comes together in just 15 minutes with a savory, brown butter cream sauce.

5 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	596
Fat:	31 g
Carbohydrates:	68 g
Protein:	19 g
Cholesterol:	57 g
Sodium:	631 mg
Fiber:	5 g
Sugars:	10 g
Calculated per serving.

by scarlatifamilykitchen

Serves: 3

Ingredients

2 Tbsp Salted Butter
2 Tbsp Olive Oil
3 clove Garlic, minced
4 oz Baby Bella Mushrooms, sliced
2 oz Sun Dried Tomatoes, packed in oil
2 whole Chicken Instant Bone Broth
2 cup Water
1 cup Half and Half
8 oz Angel Hair Pasta
0.5 cup Parmesan Cheese, finely grated
0.75 tsp Kosher Salt
0.25 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a large deep sided skillet over medium heat on the stovetop.
Melt the butter and olive oil in the hot pan, letting it simmer until it turns a golden brown color.
Add the garlic and mushrooms and saute for 2 minutes until lightly browned.
Stir in the sundried tomatoes and bone broth packets and saute for 1 minute till the mixture is golden brown.
Add the water, half and half and angel hair pasta and stir to combine, making sure pasta is completely covered by liquid.
Gently simmer over medium-low heat for 4-5 minutes, stirring occasionally, until the pasta is al dente.
Stir in parmesan cheese, salt and pepper and serve immediately, topped with extra parmesan cheese, if desired.

Notes

- Replace the half and half with full fat canned coconut milk and the butter with a dairy-free substitute to make this dish vegan and dairy free. - Use gluten-free pasta to make this dish gluten-free.