Description
Anti-meat pasta dish, which makes your tastebuds feel alive with the great combined flavors of sun dried tomatoes, olive oil, red pepper and pesto sauce. My husband and I came up with this recipe about two years ago playing around in the kitchen one day. Ever since then it has been our family’s favorite. Garnish each dish with red pepper or Parmesan cheese to your taste. Instead of making your own pesto you can use 1/2 bottle of pre-made pesto from the grocery store.
Ingredients
- 4 tablespoons dried basil
- 1 tablespoon minced pine nuts
- 1 tablespoon olive oil
- 3 ounces sun-dried tomatoes
- ⅛ cup olive oil
- 3 cloves garlic, minced
- 8 ounces fresh mushrooms, sliced
- ½ teaspoon salt
- 1 teaspoon cayenne pepper
- 1 (16 ounce) package bow tie pasta
Instructions
- Combine basil
- pine nuts
- and 1 tablespoon of olive oil in a small bowl; set pesto aside.
- Blanch sun-dried tomatoes for 30 seconds in boiling water. Drain well and slice into small pieces.
- Heat 1/8 cup olive oil in a large skillet over medium heat; add garlic and sauté until golden brown. Stir in mushrooms and sauté until tender. Add prepared pesto
- sun-dried tomatoes
- cayenne pepper
- and salt; reduce heat to low and simmer sauce.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil
- stirring occasionally
- until tender yet firm to the bite
- about 12 minutes; drain well. Toss pasta and sauce together until well coated.
Servings: 8