PENNE - PASTA WITH MUSHROOMS, FRESH HERBS, AND SAUCE MODINO

By akselden

Ingredients

• 1 lb. penne pasta
• 1 lb. mushrooms, sliced
• 2 T. butter
• 48 oz. can tomato juice
• 1/4 C. balsamic vinegar
• 1.5 oz. Veggie Glace Gold
• 1 T. Italian seasoning
• 1 T. sugar
• 1 tsp. freshly ground pepper
• 10 oz. frozen baby peas
• 2 carrots, julienned
• 1/4 C. freshly grated Parmesan cheese
• 1 C. heavy cream

Details

Servings 6

Preparation

Step 1

1. Cook pasta to a dente according to package directions.

2. Meanwhile, in a large saute pan on medium high heat, add the butter and mushrooms. Saute mushrooms until lightly browned and pan juice have evaporated. Remove from pan and reserve.

3. Place tomato juice in the same saute pan mushrooms were prepared in. Place pan on medium high heat and bring to a simmer, add the balsamic vinegar, Veggie Glace Gold, Italian seasoning, sugar and pepper. Reduce by approximately 1/2 in volume. Add the peas and carrots and heat for 2 miutes. Add the Parmesan cheese. Add the heavy cream and mushrooms; heat and additional minute, whisking frequently.

4. Remove from heat, toss with pasta and serve immediately. Garnish with fresh Parmesan shavings.