Looking for a quick, simple and fool-proof dish for a slam-dunk impressive eat-in date? This is one of my all-time favorites. It is a truly phenomenal vegetarian Mediterranean pasta and I serve it with a fresh baguette and garlic olive oil, a full-bodied white or red wine or carbonated water with lemon. And best of all, like all of my recipes, it's very healthy!
This 20-minute pasta is different than others because the zingy fresh flavors of garlic and tomatoes mingle with the meaty mushrooms and the rich sundried tomatoes. It's topped off with the fresh basil and parmesan, for a delicate feast. It will leave you full and content but not bloated. Try it and let me know what you think!
Fresh pasta (I like fettuccine)
3 tablespoons olive oil
5 cloves garlic, sliced or crushed
2 large portobellos or 5 baby bella mushrooms (or 1-2 medium portobellaos)
1 large tomato, diced
2 sundried tomatoes, chopped
2 leaves fresh basil, chopped (or 1 teaspoon dried basil)
Heat fresh pasta water. Combine garlic and mushrooms in hot sauce pan. Heat until garlic is translucent and mushrooms have shrunk a bit. Quickly throw in fresh tomtoes, sun dried tomatoes, and basil. Cook gently for 2 minutes. Cook pasta until done (2-4 minutes). Serve with freshly grated parmesan cheese and your favorite beverage.