Linguine with Mushroom, Basil and Sun-dried Tomato Sauce

A little evaporated milk dramatically changes the color and flavor of this Sauce

Yield: 6 servings
Community Recipe from


  • 1 tablespoon(s) Olive Oil
  • 1/2 whole(s) Onions Sliced
  • 1 whole(s) Green Bell pepper sliced
  • 1 cup(s) fresh, mushrooms sliced
  • 1/2 cup(s) evaporated milk
  • 1/2 cup(s) reduced-sodium canned chicken broth
  • 3 tablespoon(s) basil shredded
  • 1/4 cup(s) sun-dried tomatoes chopped
  • 3 cup(s) linguine cooked


  1. In large saucepan over medium heat, heat oil. Add onion, bell pepper, and mushrooms and saute until softened. Stir in evpoatd milk and chicken broth; bring to a boil. Reduce heat and simmer until liquid is slightly reduced, about 5 minutes. Add basil and sun-dried tomatoes. Cook about 2 mintues more. Place cooked pasta in a bowl and toss with suace. Sprinkle each serving with grated parmesan cheese, if desired.
May 2012

This recipe is a personal recipe added by bmlococo and has not been tested or endorsed by MyRecipes.

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