Sun-Dried Tomato and Mushroom Pasta

I would not have thought that dried basil would be so tasty. AND TASTE SO DIFFERENT TO THE FRESH HERB!

                                                             
- olive oil
- 250g mushrooms, sliced
- 3 cloves garlic
- a little under 1/2 cup sundried tomatoes, chopped
- 2 chicken stock cubes
- 2 cups boiling water
- 1/2 cup milk
- 1/2 cup cream
- 1/2 cup parmesan cheese
- 1 tablespoon dried basil
- 250g pasta


1. Cook the pasta according to the packet.


2. In a frypan, heat the oil and add the mushrooms and garlic and sauté for 3 minutes. Add the tomatoes and cook until all vegetables are soft. Reduce the heat.


3. Dissolve the chicken stock in the boiling water and add it to the pan. Leave until the mushrooms absorb it a little.


4. Add the milk and cream, and boil for a short time. Add the cheese and allow it to melt. Add the basil.


5. Mix through the cooked pasta.