Last Night's Dinner - Pasta with Mushroom Pesto

[Guest guest]

This was very good. I made it once before and I added some tomato sauce to

it. Figured DH wouldn't like it without the tomato in it. I was wrong this

time. I didn't add the tomato and it was excellent. DH loved it and said so.

This is a " will make again " dish.

 

* Exported from MasterCook *

 

Pasta with Herb Mushroom " Pesto "

 

Recipe By : RisaG

Serving Size : 3 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Mushrooms

Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tbsp extra-virgin olive oil

1/2 10 oz pkg gourmet mushrooms -- shiitake pref

2 tsp worcestershire sauce

2 tsp med-dry sherry -- OR white wine

2 lg cloves garlic -- minced

1/8 cup roasted soy nuts

1/8 cup parmesan cheese -- freshly grated

2 tsp dried thyme -- crumbled

1 lb pasta - pref farfalle

 

In a large pot, bring 5 qt water to a boil for the pasta.

 

Make sauce: In a nonstick skillet over medium-high heat, heat 2 tsp olive

oil. When hot, but not smoking, add mushrooms and saute for a moment. Then

add worcestershire sauce, sherry (or wine), and salt and pepper. Stir well,

until mushrooms lose a bit of their liquid and the mushrooms begin to brown.

This takes about 10 minutes.

 

In a food processor, puree mushroom mixture with the garlic, soy nuts,

parmesan and the rest of the olive oil. Add thyme and blend until it is

chopped fine. This mixture keeps covered, in refrigerator, for up to 1 week.

 

Cook pasta in boiling salted water. No oil. Cook until al dente. Reserve 1

cup of cooking liquid.

 

In a large serving bowl, combine the pesto sauce mixture and 2/3 cup of the

reserving cooking liquid. Add the pasta and toss it well. You might have to

thin out the pesto to sauce consistency with more water.

 

Serve with additional parmesan cheese and garlic knots.

 

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RisaG