Creamy Sun-dried Tomato and Mushroom Pasta in Garlic Basil Cream Sauce

Instructions:
Step 1: Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Step 2: In a large skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant.

Step 3: Add mushrooms and cook for 5-6 minutes until softened and lightly browned. Stir in sun-dried tomatoes.

Step 4: Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan, dried basil, salt, and pepper. Simmer until sauce thickens slightly, about 3-4 minutes.

Step 5: Add cooked pasta to the skillet and toss to coat. If needed, add reserved pasta water to loosen the sauce.

Step 6: Serve warm, garnished with fresh basil or parsley and a sprinkle of Parmesan.

Storage information:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to revive the sauce.