Summer Garlic Mushrooms and Mostaccioli
Need a dairy free, lacto ovo vegetarian, and vegan main course?
- Servings: 4
- Total cooking time:
Ingredients:
- 2 1/2 cups dried Mostaccioli pasta
- 1/4 cup olive oil
- 3 cups of baby bella mushrooms, sliced
- 1/2 onion, sliced
- 12 garlic cloves, cut in half
- 1/2 red pepper, julienned
- 3/4 cup sun-dried tomatoes, rehydrated in water and chopped
- 1 cup fresh basil, loosely packed and coarsely chopped
- 1 teaspoon salt
- 1 tablespoon lemon zest
- 1/2 teaspoon ground white pepper
- 1 teaspoon Herbes de Provence
Instructions:
- Bring 6 to 8 cups of water to boil in a large pot.
- Meanwhile start on the vegetable mixture. Slice and preapre all the vegetables.
- Heat 1/8 cup olive oil and saute' onions, garlic, mushrooms and pepper for 5-7 minutes.
- Start cooking pasta at this point according to package directions.
- Rehydrate sun-dried tomatoes by covering the tomatoes in water for 10 minutes prior to sauce preparation.
- Drain liquid, when ready, and chop and add to onion mixture. Cook for another 5 minutes.
- Add the basil and the rest of the spices with the remaining olive oil. Cook for another 5-7 minutes.
- After pasta has been cooked al dente, drain water and bring pasta back to large pot.
- Add the vegetables and toss the lemon zest.
- Serve on each plate and drizzle with a little more olive oil and use Parma if you like.
