Mushroom & Tomato Basil Pasta

mushroom & tomato basil pasta, italian recipe, tomato basil recipe, tomato basil pasta, the life eclectic, caroline culwell

I’ll admit it, I have a weakness for Italian food… but who doesn’t?! I was getting a little tired of the usual pesto or tomato sauce so I wanted to create a different flavor for this pasta recipe. It’s easy to make, light, and full of tasty vegetables! This recipe serves 2!

-4 oz. uncooked pasta
-1 cup sliced crimini mushrooms
-2/3 cup white onion (chopped)
-3/4 cup cherry tomatoes (cut in halves)
-3 Tbsp. olive oil (I used garlic flavored), divided
-3 tsp. minced garlic
-2 tsp. dried oregano
-3 tsp. minced garlic
-12-14 large basil leaves (chopped)
-S & P (large pinch of each)
-red wine (optional): for sautéing mushrooms

Begin heating water for pasta. In a skillet add one Tbsp. olive oil and heat on medium-low heat. Add mushrooms and sauté with about 4 Tbsp. red wine for 6 minutes. Meanwhile begin cooking pasta. Add 1 Tbsp. olive oil, onions, and garlic and sauté for about 5 minutes, or until tender. Then add cherry tomatoes and sauté for about 3 minutes, or until tender. Drain your pasta and add it the the pan with sauteed vegetables. Add chopped basil leaves, oregano, salt, and pepper. Mix and continue cooking for 1 minute. Remove from heat and serve onto two plates, and drizzle remaining olive oil over pasta mixture! Enjoy!

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