I love the earthy, woody flavor of mushrooms. I don't necessarily like eating big pieces of them, but I love the flavor they bring to dishes.
This pasta is something I came up with on my own and it was delicious! Cooking the pasta in the same water the mushrooms cooked in gave it so much flavor.
- 1/2 pound pasta; I used rigatoni
- 1 head broccoli, chopped into florets
- 1/2 red bell pepper, chopped
- 1/2 yellow squash, chopped (I could have done without this but I bought it and didn't want it to go to waste)
- 2-3 cloves garlic, chopped
- 1 shallot, chopped
- Small handful of dried shiitake mushrooms
- Grape tomatoes
- 1 can low sodium chicken broth (or vegetable broth for a vegetarian version)
- 1/4 cup shredded Parmesan cheese
- Start to bring a large pot to a boil. Just as it starts to slightly bubble, add the dried mushrooms. Remove them once they are tender, about 3-4 minutes. Chop the mushrooms and set them aside.
- Add the pasta to the boiling water to cook; drain, set aside
- While the pasta is cooking, heat 1 tbsp olive oil in a large pan.
- Add the garlic and shallots, saute 1-2 minutes
- Add the broccoli, peppers, squash, and mushrooms
- After 1 minute, add the can of chicken broth. Cover and let simmer until the pasta is done.
- Add the tomatoes a few minutes before adding the pasta.
- Once the pasta is done, add it to the pan with the veggies. Mix everything together and top with Parmesan cheese.
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