Pesto Pasta with Shitake Mushrooms
I finally managed to find some nice fresh shitake mushrooms today. I LOVE them, they have a different texture to button mushrooms and go very well in pasta dishes in my experience. I decided to whip up a light pesto pasta with them tonight, recipe follows! It’s based on this pesto pasta recipe. The hubby chowed it all down with compliments to the chef :-)
Note that whilst I need to use gluten free pasta, any pasta would be fine.
Ingredients (Serves 3)
- 3 serves of uncooked gluten free pasta (My favourite brand currently is “Leila Pharma Food” pasta)
- A couple of dashes of extra virgin olive oil
- 1 tsp of butter
- 3/4 cup of pine nuts
- 170g prepared pesto (I used a combo of basil pesto and roasted red capsicum, basil & cashew pesto – both Leggo’s brand)
- 12 semi-sundried tomatoes (I recommend San Remo brand)
- 3/4 cup of grated Parmesan cheese
- 100g of coarsely chopped shitake mushrooms
- Masterfoods Garlic & Herb Salt, Thyme Leaves and Season-All
Directions
- Heat a dash of oil and the butter in a large saucepan on low/medium heat. Cook shitake mushrooms for about 2 minutes, seasoning to your liking with season-all and thyme leaves. Stir occasionally.
- In the meantime, cook pasta in a saucepan of boiling water with a dash of oil and Garlic and Herb Salt until al dente.
- Add pine nuts to the saucepan and cook for another 2 minutes. Remove from heat. Add all of the pesto, parmesan cheese and sun-dried tomatoes. Stir all ingredients together.
- Drain cooked pasta and add to saucepan.
- Stir all ingredients together over low/medium heat until heated through.
Tags: boiled, gluten free, nuts, pan fried, pasta, quick, vegetarian