Creamy Red Pesto Pasta
with Portobello Mushrooms & Cherry Tomatoes
Cooking time
15 minutes
Servings
4
Calories
600 /serving
Busy families, we feel your penne! So we’ve created an easygoing supper featuring creamy mascarpone tinged with tangy sun-dried tomato pesto. Boost the red factor by adding fresh cherry tomatoes, plus toothsome portobello mushrooms sautéed with garlic.
We will send you:
- 2 Garlic cloves
- 3 Portobello mushrooms
- 60ml Sun-dried tomato pesto
- 280g Cherry tomatoes
- 30ml Vegetable demi-glace
- 450g Penne rigate
- 60ml Mascarpone
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews • Milk • Sulphites • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
18 g
Saturated Fat
5 g
Sodium
540 mg
Total Carb
91 g
Sugars
11 g
Protein
20 g
Fibre
6 g
Preparation
Boil the pasta
- Bring a large pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 11 min., until al dente.
- Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, halve the tomatoes.
- Remove the stems from the mushrooms; thinly slice.
- Using the flat side of your knife, smash the garlic cloves.
Sauté the vegetables & make the sauce
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the garlic cloves and sauté, 30 sec. to 1 min., until fragrant.
- Add the mushrooms and sauté, 3 to 4 min., until golden brown.
- Add the tomatoes and sauté, 1 to 2 min., until beginning to soften.
- Add the pesto, demi-glace, reserved cooking water, spices and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, 2 to 3 min., until the sauce begins to thicken.
- Remove the garlic cloves.
Combine the pasta & serve
- To the pan, add the pasta; toss well.
- Off the heat, add the mascarpone.
- Divide the pasta between your bowls. Bon appétit!
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