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Creamy pasta with mushrooms and sun-dried tomatoes

Recipe from: 7/24/1997 12:00:00 AM
Ingredients 8
Servings 3


  • 300
    shell or spiral pasta
  • 250
    fresh button mushrooms, sliced
  • oil
  • 10
    sun-dried tomatoes, cut smaller
  • 250
  • 5
    fresh thyme, finely chopped
  • salt and freshly ground black pepper
  • grated Parmesan cheese for serving


Cook the pasta in rapidly boiling salted water until just tender. Drain well and transfer to a serving platter. Meanwhile prepare the sauce: Stir-fry the mushrooms in a little oil until lightly browned. Add the tomatoes and mix. Add the cream, season with the thyme and salt and pepper to taste. Reduce the heat and simmer until the sauce has reduced and thickened slightly. Spoon over the pasta and serve with Parmesan cheese. Serves 2-3.

Read more on: shallow-fry

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