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Sun-Dried Tomato Fettuccine |

Sun-Dried Tomato Fettuccine

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x


Perfect for a date night at home, this creamy, rich pasta dish is filled with sun-dried tomatoes, mushrooms and peas in a creamy sauce.



  • 1 lb fettuccine
  • 2 tablespoons olive oil
  • 8 oz baby bella mushrooms, sliced
  • 1 1/4 cups heavy cream
  • 3/4 cup milk
  • freshly grated nutmeg
  • salt and pepper
  • 1/2 cup chopped sun-dried tomatoes in oil
  • 1/4 cup freshly grated Parmesan cheese
  • 1 cup frozen peas
  • 1/4 cup sour cream


  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and reserve.
  2. Meanwhile, heat the olive oil in a large pan over medium heat. Add the mushrooms and cook until softened. Remove the mushrooms to a plate.
  3. In the same pan, add the cream and the milk. Season with freshly grated nutmeg, salt and pepper to taste. Bring to a gentle simmer and let it cook for about 3-4 minutes. Stir in the sun-dried tomatoes, Parmesan cheese, frozen peas and reserved mushrooms. Gently stir in the sour cream.
  4. Stir the drained pasta into the cream mixture. Stir to coat the pasta. Serve with additional Parmesan cheese, if desired.