Recipe Detail

Linguine with Sun-dried Tomatoes and Mushrooms

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  1. 1 1/2 ounces - butter
  2. 12 ounces - mushrooms thinly sliced
  3. 4 ounces - sun-dried tomatoes drained and thinly chopped
  4. 1 cups - whipping cream
  5. 1/4 cups - white wine
  6. 1 1/4 cups - tomato sauce
  7. 1 tablespoons - finely chopped Italian parsley
  8. 2 ounces - grated Parmesan cheese
  9. 16 ounces - fresh linguine


In frying pan melt butter and sauté mushrooms and sun- dried tomatoes until they are crisp. Add wine and let boil until it evaporates.

Add cream, tomato sauce, parsley and parmesan; lower the heat and simmer until the sauce thickens (2-3 minutes).

Meanwhile cook linguine until al dente and drain well.

Toss pasta with the sauce in frying pan. Serve immediately.

Makes 4-6 servings


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