Ready in 1h
Try this Tripolini Pasta with Wild Mushrooms and Sun-Dried Tomatoes recipe, or contribute your own.
1. Boil the pasta in salted water until just al dente. Drain and run under cold water. Set aside. 2. Heat the oil in a large nonstick saute pan. Add the shallots, garlic, and mushrooms and saute over medium heat, stirring constantly, about 4 - 5 minutes, or until softened. Add the tomatoes, herbs, and stock, reduce heat to simmer, and continue to cook for about 3 minutes, stirring to combine the flavors. 3. Add the cooked pasta and toss well. Add the cheese and salt and pepper, stir well and serve at once. Recipe by: Chef Bill Bracken, the Peninsula Hotel in Beverly Hills Posted to MC-Recipe Digest V1 #381 by "Matthew Petrich"
There are no reviews yet for Tripolini Pasta with Wild Mushrooms and Sun-Dried Tomatoes. Be the first to review it!
There are no reviews yet. Be the first!