Penne Pasta with Sun-dried Tomato and Portobello Mushroom Sauce

[Guest guest]

Penne Pasta with Sun-dried Tomato and Portobello

Mushroom Sauce

 

1 1/2 cups hot water

3/4 cup sun-dried tomatoes

4 cloves garlic

1 tablespoon fresh oregano, chopped

1/4 cup fresh basil or 1 tablespoon dried basil

1 1/2 cups crimini mushrooms, thinly sliced

12 ounces dried whole-wheat pasta

1 cup asparagus or other green vegetable

1 tablespoon olive oil

2 portobello mushrooms, sliced

1/2 teaspoon dried chili flakes

salt and pepper to taste

 

Bring 1 1/2 cups water to boil. Turn off the heat and

add sun-dried tomatoes. Let sit for at least 15

minutes, more if you have time. While the tomatoes are

soaking, chop the garlic, oregano and basil, slice the

mushrooms and asparagus. Remove tomatoes and slice.

Set aside and reserve the water.

Bring 4 to 6 quarts of water to a boil in a large pot.

Add pasta and cook according to directions

(approximately 8 to 10 minutes) until al denté. Strain

and set aside.

Heat 1/2 tablespoon olive oil in skillet over

medium-high heat. Sauté the portobello mushrooms in

oil for about 5 minutes until browned. Turn down heat

and add garlic. Sauté one additional minute. Add

sun-dried tomato water and reduce over medium heat.

About 3 to 4 minutes before serving, add asparagus and

basil and continue to cook over low to medium heat.

Add cooked pasta. Adjust liquid and season with salt

and pepper.

Finish with 1/2 tablespoon olive oil, toss and serve.

Each serving may be garnished with 1 tablespoon

crumbled goat cheese or teaspoon olive tapenade for

extra flavor. Serves 4.

 

 

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