Penne with Eggplant Pesto and Mushrooms
Servings
2Serving size
2 ounces pasta with sauce
Ingredients
| 3 Quarts Water |
| 4 ounce Whole Wheat Penne (or gluten-free penne pasta) |
| 1 tsp. Olive oil |
| 2 cup sliced Crimini mushrooms |
| 1 large White or yellow onions (sliced) |
| 1 1/2 cups Eggplant Pesto |
Instructions
While the water is heating and the pasta is boiling place a large skillet over medium heat. Add the olive oil and mushrooms. Cook, stirring occasionally, until the mushrooms begin to turn dark brown and caramelize.
Add the onions after about 5 minutes and cook for 5 - 7 minutes until the onions begin to turn soft.
As the penne is nearing being done add the pesto and pepper to the pan and toss until the pesto is warm. Add the penne. If the sauce is too thick, add a small amount of the pasta water.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Pestos are super versatile and this eggplant pesto goes great with so many combinations. You can use almost whatever you have in the kitchen as leftovers – veggies, a little ham, some grated parmesan – almost anything will make a great meal in a flash.