Sundried Tomato and Mushroom Pasta with Garlic and Basil Cream Sauce

Ok. Splurge alert. This isn't really one of those super healthy "clean eating meals"... But hey, you need to spoil yourself sometimes! This was a flavor filled and creamy pasta dish, which I would never turn down. I was a little nervous to make it, but let me tell you, I was not disappointed. It was SO good. I highly recommend trying it!

Total cook time: 40 minutes
Makes: about 4 servings

Ingredients:
2 tbsp olive oil
8 oz sliced mushrooms
3 minced garlic cloves
3.5 oz sundried tomatoes, diced
2 cubes chicken boullion (I chose to use real chicken broth, not the fake stuff)
2 cups boiling water (this is where I used the broth)
1/2 cup half and half (may need to add another 1/2 cup later)
1/2 cup heavy cream
1/2 cup shredded parmesan cheese
1 tbsp dried basil, or 2 tbsp fresh chopped basil
1/2 lb fettucine pasta

Directions:
Heat olive oil in skillet on med-high heat. Add mushrooms and garlic and cook for about 3 minutes. Add sundried tomatoes and reduce heat. If using boullion, dissolve 2 cubes in 2 cups boiling water. Add broth to the skillet. (If using real broth, I used 2 cups of real broth and just added it here). Continue cooking vegetables in this broth on medium heat until the mushrooms and tomatoes absorb some of it and it reduces a bit. Add the half and half and heavy cream. Bring to a boil for just a second. Add parmesan cheese and continue cooking, stirring frequently until all cheese is melted. Add basil. If your sauce is too thick, add another 1/2 cup of half and half. If it looks too thin, do not continue to cook. Wait until you add the pasta -- some of the liquid will get absorbed by the noodles. Cook pasta according to package, only until al dente. Drain and rinse in cold water to stop cooking process. Add pasta to sauce and continue cooking on medium heat for a few minutes (or more, depending on desired thickness). Stir frequently. Serve. **friendly tip! I would not recommend adding salt to this recipe, especially if you are using boullion. They tend to come very salty to begin with! You can always add your own to your plate after. Works great for leftovers too!

Recipe credit to: Julia's Album