Penne Pasta with Mushrooms, Fresh Herbs & Sauce Modino
Serves 6
Ingredients:
- 1 lb. Penne Pasta
- 1 lb. fresh mushrooms, sliced or 2 ounces reconstituted Dried Wild Mushrooms
- 2 Tbs. Butter
- 1 48-oz. can Tomato Juice
- 1/4 cup Balsamic Vinegar
- 1.5 oz. Veggie-Glace Gold
- 1 Tbs. Italian Seasoning
- 1 Tbs. Sugar
- 1 tsp. Freshly ground Pepper
- 10 oz. Frozen Baby Peas
- 2 Carrots, julienned
- 1/4 cup Freshly grated Parmesan Cheese
- 1 cup Heavy Cream
Cook pasta to al dente according to package directions. In a large sauté pan on medium high heat, add the butter and mushrooms. Sauté mushrooms until lightly browned and pan juices have evaporated. Remove from pan and reserve.
Place tomato juice in the same sauté pan mushrooms were prepared in. Place pan on medium high heat and bring to a simmer, add the balsamic vinegar, Veggie-Glace Gold, Italian seasoning, sugar and pepper. Reduce by approximately 1/2 in volume.
Add the peas and carrots and heat for 2 minutes. Add the Parmesan cheese. Add the heavy cream and mushrooms; heat an additional minute, whisking frequently. Remove from heat, toss with pasta and serve immediately. Garnish with fresh parmesan shavings.
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