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Pasta with Mushrooms, Sun-Dried tomatoes, and Pine Nuts

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Ingredients

  • 12 sun-dried tomatoes, not oil packed
  • 2 cups boiling water
  • nonstick vegetable oil spray
  • 1 lb mushrooms, thickly sliced
  • 1 onion, large, chopped
  • 12 ounces penne
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup pine nuts, toasted
  • 1/4 cup fresh basil, sliced or 2 tsp dried

Details

Servings 4

Preparation

Step 1

Place sun-dried tomatoes in small bowl. Pour 2 cups boiling water over. Let stand until tomatoes soften, about 15 minutes. Drain tomatoes, reserving soaking liquid. Thinly slice tomatoes.
Spray large nonstick skillet generously with vegetable oil spray. Add mushrooms, onions, wine, garlic, reserved tomato soaking liquid and sliced tomatoes. Bring to a boil over high heat. Reduce heat to medium and simmer until liquids are reduced by half and vegetables are tender, about 25 min.
Meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta reserving 1 cup cooking liquid. Return pasta to same large pot.
Pour sauce from skillet over pasta. Add Parmesan cheese and pine nuts. Toss, adding reserved cooking liquid by quarter cupfuls, if mixture is dry. Mix in basil. Season to taste with salt and pepper.

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