Ingredients: (My ingredients are always approximations and I rarely follow a recipe's exact description. Cooking is about creativity, don't be afraid to explore.)
3 Portobello Mushroom Caps (large, and chopped into 1 inch cubes)
1 Pint "Baby Bella" Portobello Mushrooms
3 C Orzo Pasta
1/2 C Olive oil (We were given Basil infused Olive Oil for Christmas, so I used that and it was delicious.)
3 Cloves Garlic (minced or food processed)
1/2 C Sun-dried Tomatoes (chopped into small pieces)
1/2 C Sun-dried Tomatoes (chopped into small pieces)
3 Vine Ripened Tomatoes
4 (or more) Tbsp Dried Basil (or use 2 C fresh if its in season)Butter
Sea Salt
1/2 Parmesan Cheese (Shredded)
Directions: Mix olive oil, garlic, sun-dried tomatoes, basil, Parmesan cheese and a pinch of sea salt in a bowl and set aside.* Boil pasta until tender. Saute smaller mushrooms in butter on medium. Add larger mushrooms and allow to cook until they have darkened and the aroma is fragrant. Mix everything into a large bowl and serve. I love the versatility of this meal because I can eat it warm as soon as its done and then serve it over a bed of spinach for lunch the following week. Delicious and healthy!
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