Apr 10 2013

Wild Mushroom Farfalle

Published by at 7:55 pm under Pasta,Vegan,Vegetarian

Whole Wheat Bow Ties Can Be a lot of Fun!
Who said pasta needs to be a guilty pleasure? With this decadent Vegan treat you will enjoy the earthy flavors of shiitake and portobello mushrooms balanced by the zip of a herbaceous citrusy gremolata sauce. The sun dried tomatoes give it a nice sweet chew, and the added baby spinach…it’s just too damn good for you.

16 oz whole wheat organic farfalle
12 oz portobellos
12 oz shiitake mushrooms
1/4 cup Julienned Sun-dried tomatoes
1 cup organic baby spinach
1/2 cup low sodium vegetable broth
1/2 cup pine nuts
1/2 cup fresh mint leaves
Zest of 1 large or 2 small lemons
4 cloves of garlic
2 tablespoons extra virgin olive oil
1/2 cup dry white wine
1/2 teaspoon red crushed pepper

Wild Mushroom Farfalle

Wild Mushroom Farfalle

Gremolata recipe:
Finely chop 2 cloves of mint and garlic and mix with lemon zest and red crushed pepper.

Bring water to boil and add the farfalle. Cook until al dente.

Sauté the mushrooms with the remaining 2 cloves of minced garlic on medium heat for a few minutes until they soften. Add sun-dried tomatoes and baby spinach until they are slightly wilted. Add drained farfalle. Finally, add the gremolata and toss.
Ready to serve.
Bon appetit!

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