Pasta with Wild Mushrooms
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 10.00 | pt | Cellentenni pasta cooked |
| 10.00 | cup | Spinach leaves, slices |
| 10.00 | tsp | Garlic(1) thin slices |
| 20.00 | floz | Olive oil |
| 10.00 | cup | Select Vegetable Base (No MSG Added) 6 x 32 OZ prepared |
| 10.00 | cup | Mushrooms, cremini sliced |
| 20.00 | x | Sun-dried tomatoes cut into halves (4 halves total) |
| 10.00 | tbsp | Basil(1) chiffonade |
| 10.00 | tsp | Parsley chopped |
| 20.00 | x | Tomatoes, plum canned, cut in halves |
| 2.50 | cup | Mushrooms, porcini |
| 2.50 | cup | Parmesan |
| 1.00 | tsp | Red Pepper crushed |
| 10.00 | oz | Butter |
Preparation
1. Heat olive oil, add garlic cook until a golden brown, add mushrooms and sauté lightly.
2. Add pasta vegetable base, tomatoes, sun-dried tomatoes, spinach, parsley and basil.
3. Finish with crushed red pepper and whole butter, adjust seasoning if needed.
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