Garden Vegetable Pasta with Basil Toss Sauce
Makes approx. 6 servings
Ingredients:
- 1 Tbs. Butter
- 2 Large Portobello Mushrooms, sliced 1/4” thick
- 2 Tbs. Extra Virgin Olive Oil
- 1 Bell Pepper, julienned
- 1 cup Broccoli florets, steamed tender-crisp
- 1 Medium Zucchini, julienned
- 1 lb. Pasta, cooked
- 1 stick Butter
- 1 cup Half & Half
- 1-1/2 oz. Veggie-Stock Gold™
- 1/4 cup Fresh Basil, chopped
- 3 Tbs. Sundried Tomatoes, oil-packed, drained, julienned
- 1/4 cup Parmesan Cheese, grated
Preparation
In a sauté pan, melt butter and add mushrooms. Sauté until mushrooms are slightly browned. Remove from pan and reserve. In the same pan add the olive oil and the bell pepper. Sauté until tender.
Add the broccoli florets and sauté an additional 2 minutes, then add the zucchini and return the sautéed mushrooms to the pan. Sauté the entire mixture for an additional minute. As the vegetables are being prepared, cook the pasta.
Make sauce by melting butter in the sauté pan. Add cream and Veggie-Stock Gold™. Whisk until blended.
Add basil, sundried tomatoes and parmesan cheese. To serve, drain cooked pasta and place in a bowl.Add the sautéed vegetables and sauce, and toss.
Serve immediately.
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