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Fresh Tomato-Mushroom-Basil Pasta

Fresh Tomato-Mushroom-Basil Pasta

Use a sturdy pasta such as bow tie or rotini for this fresh tomato-mushroom-basil pasta dish.

Southern Living JULY 2006

  • Yield: Makes 6 to 8 servings
  • Cook time: 35 Minutes
  • Prep time: 15 Minutes


  • 1 (16-oz.) package bow tie pasta
  • 1 small onion, chopped (about 1/2 cup)
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 cups seeded and chopped plum tomatoes
  • 1 (8-oz.) package sliced fresh mushrooms
  • 3/4 teaspoon salt
  • 1/4 to 1/2 tsp. dried crushed red pepper
  • 1/2 cup whipping cream
  • 3 ounces 1/3-less-fat cream cheese
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons grated Romano cheese


1. Cook pasta according to package directions. Drain and set aside.

2. Sauté onion and garlic in hot oil in a large skillet over medium-high heat 5 minutes or until onion is tender. Stir in tomatoes and next 3 ingredients; cook, stirring occasionally, 10 minutes.

3. Stir in whipping cream, cream cheese, and basil. Cook, stirring constantly, until cream cheese melts and sauce is smooth. Serve over cooked pasta; sprinkle with Romano cheese.


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Fresh Tomato-Mushroom-Basil Pasta Recipe