Pasta with Mushrooms, Sun-Dried Tomatoes and Pine N

Name: Pasta with Mushrooms, Sun-Dried Tomatoes and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 sun dried tomatoes (not oil-packed); 2 cups boiling water; Non-stick vegetable oil spray; 1 pound mushrooms, thickly sliced; 1 large onion, chopped; 1 cup dry white wine; 2 large garlic cloves, chopped; 12 ounces penne; 1/2 cup grated Parmesan cheese; 1/4 cup pine nuts, toasted; 1/4 cup sliced fresh basil or 2 teaspoons dried

Servings: persons

12 sun dried tomatoes (not oil-packed)
2 cups boiling water
Non-stick vegetable oil spray
1 pound mushrooms, thickly sliced
1 large onion, chopped
1 cup dry white wine
2 large garlic cloves, chopped
12 ounces penne
1/2 cup grated Parmesan cheese
1/4 cup pine nuts, toasted
1/4 cup sliced fresh basil or 2 teaspoons dried

1
Place sun-dried tomatoes in small bowl.
2
Pour 2 cups boiling water over.
3
Let stand until tomatoes soften, about 15 minutes.
4
Drain tomatoes, reserving soaking liquid.
5
Thinly slice tomatoes.
6
Spray large nonstick skillet generously with vegetable oil spray.
7
Add mushrooms, onion, wine, garlic, reserved tomato soaking liquid and sliced tomatoes.
8
Bring to boil over high heat.
9
Reduce heat to medium and simmer until liquids are reduced by half and vegetables are tender, about 25 minutes.
10
Meanwhile, cook, pasta in large pot of boiling salted water until just tender but still firm to bite.
11
Drain pasta, reserving 1 cup cooking liquid.
12
Return pasta to same large pot.
13
Pour sauce from skillet over pasta.
14
Add Parmesan cheese and pine nuts.
15
Toss, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry.
16
Mix in basil.
17
Season to taste with salt and pepper.

1382

kcal

Calories

134

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 sun dried tomatoes (not oil-packed), 2 cups boiling water, Non-stick vegetable oil spray, 1 pound mushrooms, thickly sliced, and more.

Yes, Pasta with Mushrooms, Sun-Dried Tomatoes and Pine Nuts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta with Mushrooms, Sun-Dried Tomatoes and Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions