Mushroom and Fresh Herb Pasta
Course
Dinner
,
Lunch
Cuisine
Pasta
Servings
8
servings
Servings
8
servings
Ingredients
1
cup
extra virgin olive oil
1/2
cup
red onion
finely diced
1
small sprig
fresh rosemary leaves
chopped
6
cloves garlic
finely diced
10
fresh sage leaves
finely chopped
6
cups
mixed mushrooms
sliced
3
tbsp
balsamic vinegar
1
454g package
dried or fresh pasta
cooked al dente
Salt and pepper
to taste
2
cups
fresh Parmesan
coarsely grated
2
handfuls
fresh parsley
coarsely chopped
Instructions
In a medium saucepan, add 1/2 cup (125 ml) olive oil, plus red onion and rosemary.
Cook over medium-low heat, stirring regularly, until onions are translucent. Add the remaining olive oil, plus garlic, sage and mushrooms. Sauté gently until mushrooms are tender.
Add balsamic vinegar and mix thoroughly.
Add cooked pasta to mushroom mixture, and toss. Adjust seasonings to taste.
Place in a large serving dish, and top with grated Parmesan cheese and parsley.