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Pasta spirals with sauteed vegetables, olives and smoked mozzarella

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
16 ounces rotelle or fusilli pasta
Sauteed Wild Mushrooms
1 tablespoon olive oil
2 teaspoons olive oil
4 scallions, chopped (green and white parts)
2 cloves garlic, minced
2 cloves garlic, minced
6 cups mixed wild mushrooms
2 to 3 carrots, chopped
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
Salt and ground black pepper
1) Cook the pasta according to the directions on the packet.

2) Meanwhile, for the vegetable sauce heat 1 tablespoon of oil in a large frying pan or skillet over a medium heat. Add the scallions and garlic and saute for 1 minute.

3) Add the carrots and broccoli and saute for 5 minutes, until the vegetables are tender.

4) While the vegetables are cooking, make the saute mushrooms. Heat 2 teaspoons of oil in another frying pan or skillet. Add the garlic and cook for 1 minute. Add the mushrooms and cook 3 to 5 minutes, until tender. Stir in the thyme and cook 1 minute to heat through. Season with salt and black pepper and set aside.

5) To the vegetable sauce add 1/2 teaspoon each of salt and black pepper and stir to coat. Add the broth, tomatoes, mangetout and sauteed mushrooms to the sauce and bring to a simmer.

6) Drain the pasta and transfer to a large bowl. Pour the vegetable sauce over the cooked pasta and toss to combine. Top with olives and smoked mozzarella cheese just before serving.

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