|1 pkg (375 g)||CATELLI® HEALTHY HARVEST® WHOLE WHEAT PENNE|
|1 tbsp (15 mL)||olive oil|
|2 lb (1 kg)||mixed mushrooms (such as cremini, shiitake, oyster, morels, etc.), roughly chopped|
|6 green onions||chopped|
|1 tsp (5 mL)||chopped fresh thyme leaves|
|1/4 tsp (1 mL)||each salt and pepper|
|3 tbsp (45 mL)||tomato paste|
|3 cloves garlic||minced|
|1 cup (250 mL)||vegetable broth|
|1/2 cup (125 mL)||dry white wine (or white grape juice)|
|1 1/2 cups (375 mL)||green peas|
|1/2 cup (125 mL)||chopped fresh basil leaves (approx.)|
|Grated Parmesan cheese (optional)|
Heat oil in a Dutch oven set over medium heat. Add mushrooms, green onion, thyme, salt and pepper; cook, stirring often, for 12 to 15 minutes or until mushrooms release their moisture and start to stick to bottom of pot.
Stir in tomato paste and garlic; cook for 1 minute. Stir in broth and wine. Simmer over low heat for 30 minutes.
Meanwhile, cook penne according to package directions.
Stir peas into sauce; cook for 3 to 4 minutes or until tender. Stir in basil and spoon over hot cooked penne. Garnish with additional basil and serve with Parmesan cheese (if using).
This robust mushroom sauce gets a pop of spring-like vibrant green & a protein boost from tender peas & makes a wonderful meatless entrée served over penne.
|Tips||As a time saver, buy pre-sliced cremini or white mushrooms for at least half of the total amount (about 1 lb/500 g) to reduce the amount of chopping needed.|
|The mushroom sauce can be made up to the point of adding the peas and reserved, in the refrigerator, for 2 days.|