https://youtube.com/watch?v=Ug1wa6tuqRA%3Frel%3D0%22+allowfullscreen%3E%3C
Mushroom Pasta Primavera
Servings:
4 |
https://youtube.com/watch?v=Ug1wa6tuqRA%3Frel%3D0%22+allowfullscreen%3E%3C
Mushroom Pasta Primavera
Servings:
4
Mushroom Pasta Primavera
Servings:
4
Ingredients
Ingredients
- 4 tomatoes
- 2 zucchini
- 2 tbsp (25 mL) canola oil
- 3 cloves garlic, minced
- 2 cup (500 mL) fresh small button mushrooms, halved
- 1 onion, chopped
- 1 tsp (5 mL) each basil and oregano
- Salt and freshly ground pepper to taste
- Pinch hot pepper flakes
- 1 tbsp (15 mL) red wine vinegar
- 1 package (125 g) light cream cheese, cubed
- 5 cup (1.25 L) penne or any short pasta, cooked, drained, keep warm
Method
- Finely chop 3 tomatoes.
- Cut remaining tomato into wedges for garnish. Set aside.
- Quarter zucchini lengthwise, cut into slices. Set aside.
- In frypan heat oil over medium heat.
- Add garlic, mushrooms, onion, basil, oregano, salt, pepper and hot pepper flakes.
- Cook, stirring often, about 4 minutes or until onion is softened.
- Add chopped tomatoes.
- Increase heat to medium high.
- Cook, stirring occasionally, until tomato juices are released.
- Add zucchini and vinegar.
- Reduce heat to medium.
- Cook 5 minutes or until zucchini is tender.
- Add cubed cream cheese. Stir until melted and well blended.
- Pour mushroom vegetable mixture over cooked pasta. Toss to coat.
- Garnish with tomato wedges.
- Serve immediately.