Pasta tossed with sun-dried tomatoes and sautéed mushrooms in a Creamy Mozzarella Sauce. Quick and easy to make, it’s perfect for a weeknight dinner.  Keep it vegetarian and enjoy as is, or add some grilled paprika chicken breasts and serve with crusty bread and a green salad! Ready in 30 minutes, this dinner is perfect for busy weeknights!


SUNDRIED TOMATO AND MUSHROOM PASTA
Author: 
Recipe type: Main
Cuisine: South African
 
Pasta tossed with sun-dried tomatoes and sautéed mushrooms in a Creamy Mozzarella Sauce. Keep it vegetarian and enjoy as is, or add some grilled paprika chicken breasts and serve with crusty bread and a green salad! Ready in 30 minutes, this dinner is perfect for busy weeknights!
Ingredients
  • 500 gr Pkt Penne Pasta, cooked until al dente (Reserve 2 cups of Pasta Water)
  • 3 Tbles Olive Oil
  • 400 Gr Sliced Mushrooms
  • 1 Cup Chopped Sundried Tomatoes
  • 4 Cloves of Garlic, Finely Sliced
  • 2 Tsps Italian Seasoning
  • 1 Tsp Red Chilli Flakes
  • 1 Cup Cream
  • 1 Cup Grated Mozzarella Cheese
  • Handful of Chopped Fresh Basil
  • Salt to Taste
Instructions
  1. Sauté mushrooms for a few minutes over high heat or until the mushrooms have released their liquid, stirring occasionally.
  2. Add the olive oil and add the sundried tomatoes, sliced garlic the Italian seasoning and the chilli flakes.
  3. Cook for 2-3 minutes
  4. Add the cream and 1 cup of the reserved pasta water. Let simmer on medium heat for a few minutes.
  5. Add the mozzarella cheese and cook until melted and add a bit more of the reserved pasta water if the sauce is too thick.
  6. Stir through the basil
  7. Add the salt to taste
  8. Add the pasta into the sauce and continue cooking the sauce with the pasta in it, on medium heat, for 2 -3 minutes (or more - to achieve the desired thickness) stirring constantly to coat well.
  9. Serve hot with some crusty bread and a tossed green salad!
Notes
Sprinkle the hot pasta with more mozzarella cheese and Italian seasoning if desired

 

 

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