Summer Garlic Mushrooms And Mostaccioli Recipe

Name: Summer Garlic Mushrooms And Mostaccioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups pasta dried Mostaccioli; 1/4 cup olive oil; 3 cups baby bella mushrooms sliced; 1/2 onion sliced; 12 garlic cloves cut in half; 1/2 red pepper julienned; 3/4 cup sun dried tomatoes rehydrated in water and chopped; 1 cup fresh basil loosely packed and coarsely chopped; 1 teaspoon salt; 1 tablespoon lemon zest; 1/2 teaspoon ground white pepper; 1 teaspoon herbes de provence

Servings: persons

2 1/2 cups pasta dried Mostaccioli
1/4 cup olive oil
3 cups baby bella mushrooms sliced
1/2 onion sliced
12 garlic cloves cut in half
1/2 red pepper julienned
3/4 cup sun dried tomatoes rehydrated in water and chopped
1 cup fresh basil loosely packed and coarsely chopped
1 teaspoon salt
1 tablespoon lemon zest
1/2 teaspoon ground white pepper
1 teaspoon herbes de provence

1
Bring 6 to 8 cups of water to boil in a large pot.
2
Meanwhile start on the vegetable mixture. Slice and preapre all the vegetables. Heat 1/8 cup olive oil and saute' onions, garlic, mushrooms and pepper for 5-7 minutes.
3
Start cooking pasta at this point according to package directions.
4
Rehydrate sun-dried tomatoes by covering the tomatoes in water for 10 minutes prior to sauce preparation. Drain liquid, when ready, and chop and add to onion mixture. Cook for another 5 minutes.
5
Add the basil and the rest of the spices with the remaining olive oil. Cook for another 5-7 minutes.
6
After pasta has been cooked al dente, drain water and bring pasta back to large pot. Add the vegetables and toss the lemon zest.
7
Serve on each plate and drizzle with a little more olive oil and use Parma if you like.

1207

kcal

Calories

Fat

221

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 2 1/2 cups pasta dried Mostaccioli, 1/4 cup olive oil, 3 cups baby bella mushrooms sliced, 1/2 onion sliced, and more.

Yes, Summer Garlic Mushrooms And Mostaccioli 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!

Summer Garlic Mushrooms And Mostaccioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions