Italian Mushroom and Sun-Dried Tomato Fusilli

Ingredients:

• 8 ounces fusilli pasta
• 1 tablespoon olive oil
• 3 cloves garlic, chopped
• 1 onion, chopped
• 1 cup mushrooms, chopped
• 3/4 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1 Vegetable soup / 2 cups
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Preparation:

• Bring a large pot of salted water to a boil. Add fusilli pasta and cook according to package directions until al dente. Drain and set aside.
• Heat the olive oil in a large skillet over medium heat. Add the garlic and onion and sauté for 2-3 minutes until the onion becomes transparent.
• Add the mushrooms and sun-dried tomatoes to the pot and cook for 5-7 minutes or until the mushrooms are tender.
• Add the cream and vegetable stock and bring the mixture to a boil. Reduce heat and simmer until slightly thickened, about 5 minutes.
• Add the boiled pasta and Parmesan cheese and mix. Season with salt and pepper. Cook for another 2-3 minutes until heated through and well mixed.
• Serve hot, garnished with chopped fresh basil.
• Prep time: 15 minutes |Cook time: 20 minutes |Total time: 35 minutes
  kcal: 580 kcal |Servings: 4