Wednesday Dinner: Portabella and sundried tomato pasta

So tonight, I wanted to use portabella I had in my freezer and decided to make pasta. I just put portabella in the microwave for like 30 sec. and it was totally fine! Now I know that I can freeze mushrooms.







Portabella and sundried tomato pasta (for 2 people):
Your favorite dried pasta (enough for 2 people)- I used whole wheat spaghetti
Portabella (2)
Sundried tomatoes (about 4 Tbsp)
Garlic (2 cloves)
Fresh basil leaves
Pepper
Salt
Olive oil (1/2 tsp)

1. Boil water in a big pot and when it boils put salt and pasta in. Set timer to 1 minute before the optimal cooking time (indicated on the package of your pasta).
2. Cut portabella mushrooms into half and then slice them. Peel and slice garlic cloves. Chop up sundried tomatoes roughly.
3. Heat pan at medium high heat with olive oil and sliced garlic.
4. Saute portabella slices in the pan and sprinkle in salt and pepper.
5. When they are nice and tender, put sundried tomatoes in. Mix well.
6. Hopefully, your timer goes off around here. Put cooked (not completely) pasta into the pan. Mix well until everything is well incorporated. If it gets too dry, put some of the water you cooked pasta with to moisturize.
7. Sprinkle in more salt and pepper.
8. At the last second, put in basil leaves, tearing up ones that are too big.
9. Mix well and serve.

Make sure to put enough salt in because although sundried tomatoes are packed with flavor they don't spread flavor to pasta. Also, don't put too much olive oil because sundried tomatoes are in oil also and they can get greasy. So I made this dish vegetarian, but you can add bits of sausage or bacon (saute them well with portabella in the beginning). You can also add permesian cheesee or other types of cheese over the pasta at the end.

I served the pasta with olive salad with simple vinaigrette.

---

Technorati Tags:Pasta, Portabella, Sundried tomato, Sun-dried tomato