Sun-dried Tomato and Mushroom Pasta

A creamy velvety sauce; perfect comfort food!

Ingredients:
Makes 4 servings

• 2 tbsp olive oil 
• 250g mushrooms, sliced 
• 3 garlic cloves, minced 
• 70g sun-dried tomatoes, diced 
• 500ml chicken/vegetable stock 
• 250ml cup heavy cream 
• 2 tbsp Parmesan cheese 
• 2 tbsp parsley, chopped

Directions:
Heat olive oil on medium-high heat, add sliced mushrooms and garlic and cook for about 3 minutes. Add diced sun-dried tomatoes and reduce heat. Carefully add the broth to the pan and continue to cook on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces by about half. 

Add the heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the parsley. If your sauce still looks a bit liquid do not continue simmering the sauce to thicken it. You can just add the pasta to the pan and it will absorb some of the sauce liquid. Cook for just a couple of minutes and then serve. 

Adapted from Original Recipe