Chop the sun dried tomatoes, the mushrooms and the garlic cloves separately.

Heat the olive oil on medium heat and add the garlic.

Wait until golden and then add the mushrooms.

Cook them for a little while then add the sun-dried tomatoes.

When the tomatoes look slightly roasted pour in the heavy cream and boil just for a short moment.

Add some salt and pepper and stir for a couple of minutes. Be careful that your sauce does not reduce or thicken too much.

Cook the fettuccine al dente. If you use fresh pasta, be very careful not to cook it for too long.

Add the pasta to the sauce and continue to cook them in the sauce for a few minutes.

Stir constantly for a couple of minutes until the pasta is well coated.

Now you can serve the fettuccine.

Enjoy!!!!