Pasta with Portobello Mushrooms and Sun Dried Tomato Pesto

DF, V, VG

I’m not sure why, but I rarely think to serve pasta as a side dish, unless of course it’s pasta salad.  That being said, it has to be done to drown out the boredom that comes from alternating rice and potatoes.  There’s only so many times you can eat oven fries, even though they are quite amazing.

This dish can be served hot, warm, luke warm, cool, or cold and still be delicious; and as a side dish or a main course.  It’s so versatile that it’s hard to find a reason not to like it.  You could even just try the pesto as a sandwich spread, which will take a boring turkey sandwich to the top of the lunch pyramid.  That may sound a bit dramatic, but I dare you to try it then hold in your excitement.  #Notpossible #Soyummy

Food 010

Pasta with Portobello Mushrooms and Sun Dried Tomato Pesto
3.5 ounces sun dried tomatoes and oil
1/2 c basil
2 tbs walnuts
1 garlic clove
salt and pepper
8 ounces baby portobello mushrooms, quartered
2 shallots, chopped
2 garlic cloves, thinly sliced
1/4 c white wine
1/2 c chicken/veggie broth
1/2 lb spaghetti

In a food processor combine sun dried tomatoes and oil, basil, walnuts, 1 garlic clove, salt and pepper.  Pulse until smooth like pesto, set aside.

Cook spaghetti according to package instructions, reserve 1/2 c of starchy pasta water before draining.

Meanwhile, heat olive oil in a large skillet over medium heat.  Add mushrooms, shallots, and thinly sliced garlic.  Cook until mushrooms start to brown, 5 minutes.  Season with salt and pepper, and turn heat to high.  Add wine and broth, let sauce reduce by half. Take skillet off the heat, add cooked spaghetti and pesto.  Use reserved starchy pasta water to loosen pesto as needed.

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