The pasta with mushrooms and sun-dried tomato pesto is the perfect first course for those who love genuine flavors.
This is an irresistible dish that offers an explosion of taste with every bite. At the same time, it is a simple recipe because it is made with a few well-mixed ingredients: fresh mushrooms, sun-dried tomatoes, and pasta. Moreover, its preparation is a breeze. Just cook the pasta al dente and sauté it in a pan with mushrooms and sun-dried tomato pesto, an intense and fragrant sauce that adds an extra touch to the recipe.
The versatility of this dish makes it suitable for many occasions. Perfect for a dinner with friends, a family lunch, or even to surprise your partner on a special occasion.
In conclusion, this pasta is the embodiment of cooking that combines taste and ease of execution. Whether you are already skilled in the kitchen or a novice, this recipe will conquer you with its simplicity and goodness
Don’t miss these other appetizing first courses.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients for Pasta with Mushrooms and Sun-Dried Tomato Pesto
- 12.7 oz pennoni rigati
- 10.6 oz champignon mushrooms
- 16 sun-dried tomatoes
- 1 bunch parsley
- 1 clove garlic
- 2 pinches salt
- 2 tablespoons extra virgin olive oil
- 1/4 cup white wine
Preparation of Pasta with Mushrooms and Sun-Dried Tomato Pesto
Clean the mushrooms with a damp cloth to remove dirt, and slice them.
In a pan, brown a clove of garlic with the extra virgin olive oil, then add the mushrooms. Add two pinches of salt and let them season for a few minutes.
Then, deglaze with white wine and add a handful of freshly chopped parsley. Continue cooking with the lid on over medium heat for another 10 minutes.
Drain the sun-dried tomatoes and place them in the mixer, adding a handful of parsley and, if desired, a tablespoon of grated Parmesan cheese.
Blend everything until you have a smooth cream.
Cook the pasta in plenty of boiling salted water.
In the meantime, add the sun-dried tomato pesto to the mushrooms, adding a little cooking water.
Drain the pasta al dente and pour it directly into the pan with the sauce.
Gently mix the ingredients, adding a ladle of cooking water to make the pasta even creamier. Continue cooking over high heat for a couple of minutes.
Serve the pasta with a sprinkle of parsley.
Tips for Pasta with Mushrooms and Sun-Dried Tomato Pesto
Choose the right mushrooms: Opt for high-quality mushrooms, like porcini or champignons, for a more intense flavor.
Customize the pesto: Add a personal touch to the sun-dried tomato pesto with a sprinkle of black pepper or a tablespoon of grated Parmesan.
Be careful with the pasta’s consistency: Cooked al dente, the pasta maintains perfect consistency. So, pay attention to cooking times for optimal results.
Storing Pasta with Mushrooms and Sun-Dried Tomato Pesto
Leftover pasta can be stored in an airtight container in the refrigerator for 2-3 days. You can reheat it in a pan or microwave.
Related Recipes
Collection of Delicious First Courses: A Rich Selection of Dishes Dedicated to Pasta Lovers
FAQ (Questions and Answers)
Can I use dried mushrooms instead of fresh ones?
You can experiment with dried mushrooms, but be sure to rehydrate them properly before use to achieve the right texture and flavor.
Can I prepare the sun-dried tomato pesto in advance?
Absolutely! You can prepare the pesto in advance and store it in the refrigerator for convenience. Remember to mix it well before use.
Can I replace sun-dried tomatoes with fresh tomatoes?
Sun-dried tomatoes provide a more concentrated flavor, but you can experiment with fresh tomatoes if you prefer.
What types of pasta are recommended for this recipe?
You can use short pasta like penne, pennoni, or fusilli to better capture the flavor of the pesto and mushrooms.
Can I add cheese to the recipe?
Definitely! A touch of grated cheese, such as Parmesan or Pecorino, can further enrich the flavor.
