Penne Pasta with Sun-dried Tomato and Portobello Mushroom Sauce

Penne Pasta with Sun-dried Tomato and Portobello Mushroom Sauce

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Ingredients

  • 1 1/2 cups hot water
  • 3/4 cup sun-dried tomatoes
  • 12 ounces whole-wheat pasta
  • 1 tablespoon olive oil, divided
  • 2 portobello mushrooms, sliced
  • 1 1/2 cups crimini mushrooms, thinly sliced
  • 4 cloves garlic, minced or pressed
  • 1 cup bite-sized chopped asparagus
  • 1 tablespoon chopped fresh oregano
  • 1/4 cup chopped fresh basil
  • Salt and pepper, to taste
  • 1/2 teaspoon red pepper flakes, or to taste (optional)

Directions

Bring 1 1/2 cups water to a boil. Turn off the heat and add sun-dried tomatoes. Let sit for 30 minutes. Remove tomatoes and slice, reserving water.

Bring 4 to 6 quarts fresh water to a boil in a large pot set over high heat. Add pasta and cook until al denté, according to package directions, 8 to 10 minutes. Strain and set aside.

Heat 1/2 tablespoon olive oil in a skillet over medium heat. Sauté portobello and crimini mushrooms until browned, about 10 minutes. Add garlic and sauté for 1 additional minute. Add sun-dried tomato water and cook over medium-low heat until sauce has reduced and thickened, 10 to 12 minutes.

About 4 minutes before serving, stir in sun-dried tomatoes, asparagus, oregano and basil and continue to cook over medium-low heat. Stir in cooked pasta. Season with salt, pepper and red pepper flakes.

Drizzle with remaining olive oil and serve.

Special notes:

Pass grated Parmesan or crumbled feta on the side, if you like.