Porcini Penne Pasta

ART: Chef Hat

1 cup variety of mushrooms including porcinis
1/4 cup sliced Roma tomatoes
3 TB olive oil
2 tsp chopped garlic
1 TB butter
1 TB basil
1 TB parsley
1/4 cup white wine
1/2 cup veggie or chicken stock
8 ounces penne pasta, cooked

Saute everything except tomatoes for 3 – 4 minutes. Add tomatoes and de glaze pan with 1/2 cup veggie or chicken stock and 1/4 cup white wine. Place on top of penne pasta. Top with your choice of cheese.

Suggested cheese: Locatelli


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