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JamJarGill: Meatless Monday {2019 - week 23}

Sun dried tomato and mushroom pasta in a garlic and herb sauce

Italian-style pasta made with easy ingredients. Mushrooms and sun-dried tomatoes go exceptionally well together in this easy creamy pasta dish.

Ingredients

  • 2 tablespoons olive oil
  • a pack of mushrooms
  • 2 garlic cloves minced
  • 1/2 jar sun-dried tomatoes diced
  • 2 heaped teaspoons of Marigold Swiss Veg Organic Bouillon or one veg stock cube dissolved in 2 cups of boiling water
  • 150 ml single cream
  • 1/2 cup Parmesan cheese shredded
  • fresh herbs from the garden I used some marjoram, oregano, thyme and sage
  • 500 g of Rigatoni Pasta or your pasta of choice

Instructions

  1. Fill your pasta pan with cold water and place on the hob to bring to the boil

  2. Heat olive oil on medium-high heat, in a pan which can accomodate the pasta later, add sliced mushrooms and garlic - and cook the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.

  3. Dissolve 2 heaped teaspoons of Marigold Swiss Veg Organic Bouillion in 2 cups of boiling water. Carefully add the broth to the wok - continue to cook the vegetables in the broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces by half. Add cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the fresh herbs.

  4. Cook your pasta for 10 for dried pasta and 3 minutes for fresh.

  5. Drain your pasta and add to your wok and turn over in the sauce before serving and enjoying :)