Pasta with Mushrooms-Cheese and Pine Nuts

Recipe for Casarecce Pasta, with Mushroom & Pinenuts

Описание:

Need a quick & easy meal? This tasty recipe for Casarecce pasta, with Mushrooms & Pine nuts, is made extra delicious with these parmesan crisps! A great pantry meal too.

Caserecce Pasta, with Mushrooms & Pine nuts.

500g Barilla Caserecce pasta
Mushroom assorted, button, enoki & shimeji
1 cup shredded Parmesan cheese-for wafer
Clove of garlic, chopped.
100g toasted pinenuts
Olive oil
Butter-50g
Handful chopped Parsley, garnish

Parmesan wafer-
Preheat oven to 220C/428F, check after 3 mins.
Once the cheese has bubbled, turn off the oven & leave wafer inside to dry out.

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You'll Need:

12 sun dried tomatoes (not oil-packed)
2 cups boiling water
Non-stick vegetable oil spray
1 pound mushrooms, thickly sliced
1 large onion, chopped
1 cup dry white wine
2 large garlic cloves, chopped
12 ounces penne
1/2 cup grated Parmesan cheese
1/4 cup pine nuts, toasted
1/4 cup sliced fresh basil or
2 tsp dried

Procedures : Place sun-dried tomatoes in small bowl. Pour 2 cups boiling water over. Let stand until tomatoes soften, about 15 minutes. Drain tomatoes, reserving soaking liquid. Thinly slice tomatoes.
Spray large nonstick skillet generously with vegetable oil spray. Add mushrooms, onion, wine, garlic, reserved tomato soaking liquid and sliced tomatoes. Bring to boil over high heat. Reduce heat to medium and simmer until liquids are reduced by half and vegetables are tender, about 25 minutes.
Meanwhile, cook, pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to same large pot.
Pour sauce from skillet over pasta. Add Parmesan cheese and pine nuts. Toss, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Mix in basil. Season to taste with salt and pepper