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Red Wine Vegetable Medley over Gluten-Free Porcini Mushroom Large Trumpets

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Serving Size: 
2-3
Ingredients: 
  • 9 oz. Pappardelle’s Gluten-Free Porcini Mushroom Large Trumpets
  • 1/2 tablespoon Bella Sol California Extra Virgin Olive Oil
  • 1 clove garlic, minced
  • 1/4 red onion, minced
  • 1/4 cup red bell pepper, julienned
  • 1/4 cup carrots, julienned
  • 1/4 cup red wine
  • 1/2 cup Porcini mushrooms
  • 3/4 cup crushed tomatoes
  • 1 teaspoon fresh basil, chopped
  • 1/2 teaspoon dried rosemary, crushed
  • Salt and pepper, to taste
Instructions: 
  1. Cook pasta in a large pot of boiling salted water until just tender, but still firm, stirring occasionally (14 to 16 minutes). Drain and set aside.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add garlic and onions and sauté for 4 minutes. Add red bell pepper and carrots and sauté for 4 more minutes. Add red wine, raise heat and boil for 1 minute; then reduce heat to medium-low, add mushrooms and cook for 3 minutes.
  3. Add tomatoes, basil and rosemary and season with salt and pepper to taste. Simmer for 10 minutes. Garnish pasta with sauce. Serve immediately.

From This Recipe

$7.50 | 9 oz. package
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