This Mushroom Pasta with Fresh Herbs Boasts Major Flavour
The simplicity is enough to make this recipe a weekly regular.
| Servings |
| 8servings |
| Servings |
| 8servings |
Ingredients
- 1 cup extra virgin olive oil
- 1/2 cup red onion finely diced
- 1 small sprig fresh rosemary leaves chopped
- 6 cloves garlic finely diced
- 10 fresh sage leaves finely chopped
- 6 cups mixed mushrooms sliced
- 3 tbsp balsamic vinegar
- 1 454g package dried or fresh pasta cooked al dente
- Salt and pepper to taste
- 2 cups fresh Parmesan coarsely grated
- 2 handfuls fresh parsley coarsely chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a medium saucepan, add 1/2 cup (125 ml) olive oil, plus red onion and rosemary.
- Cook over medium-low heat, stirring regularly, until onions are translucent. Add the remaining olive oil, plus garlic, sage and mushrooms. Sauté gently until mushrooms are tender.
- Add balsamic vinegar and mix thoroughly.
- Add cooked pasta to mushroom mixture, and toss. Adjust seasonings to taste.
- Place in a large serving dish, and top with grated Parmesan cheese and parsley.
