I came across a recipe a few weeks back for a pasta dish with mushrooms and a bunch of other goodies. Some of the extras did not appeal, and some were not part of our diet (bacon – some people love it, but not in this house). Still, the general idea of the recipe was really appealing, and so I started to play.
This version is far simpler than the original, and while I can’t vouch for what the bacon part tasted like, no one who has tried my version has complained at all.
It can be thrown together in a fairly short time, and doesn’t need a whole lot of babysitting, which makes it good for preparing while other things are on the boil.
It can be a main dish or served as a substantial salad, and if you use rice or quinoa pasta and omit the Parmesan, it can be vegan and gluten-free. Enjoy!
Pasta with Mushrooms and Sun-dried Tomatoes
- ½ lb dried pasta (fusilli or something bite-sized)
- 1 TBSP olive oil
- 1 red onion, quartered and thinly sliced
- 12 oz mushrooms (your favourite, but Portobello are nice), in medium slices or chunks
- 1 can (210 – 250 ml) sun-dried tomatoes in oil, thinly slices (keep the oil)
- 3 cloves garlic, crushed or minced
- Handful rosemary
- Salt and pepper to taste
- Parmesan cheese for the top
In a large frying pan or wok, heat the oil over medium heat, then add the onion and sauté till the onion is beginning to brown. Add the mushrooms and lower the heat. Continue cooking until the liquid has been released from the mushrooms and has boiled off. Add the sundried tomatoes, rosemary and garlic and cook for another minute. Add salt and/or pepper, to taste.
Cook the pasta according to package directions. When it is al dente, drain (keep a half cup of the water) and toss with the oil from the sundried tomatoes. Mix the pasta with the mushrooms in the pan, and add ¼ cup of the reserved water, letting it boil down a bit to combine the flavours. (This might be a good place to add a splash of wine, if that sort of thing appeals to you. Let it boil off.) Add more water if needed. It should not be liquidy, but neither should it be too dry. Adjust seasonings.
Serve warm or at room temperature with Parmesan cheese to sprinkle on top, if desired.