Roasted Mushroom Parmesan with Whole Wheat Linguine and Italian Sausage
This one is pretty close. Except I add the sun dried tomatoes at the end on top when I serve the pasta.
- 12 sun dried tomatoes (not oil-packed)
- 2 cups boiling water
- Non-stick vegetable oil spray
- 1 pound mushrooms, thickly sliced
- 1 large onion, chopped
- 1 cup dry white wine
- 2 large garlic cloves, chopped
- 12 ounces pasta
- 1/2 cup grated Parmesan cheese
- 1/4 cup sliced fresh basil or 2 teaspoons dried
Place sun-dried tomatoes in small bowl. Pour 2 cups boiling water over. Let stand until tomatoes soften, about 15 minutes. Drain tomatoes, reserving soaking liquid. Thinly slice tomatoes.
Spray large nonstick skillet generously with vegetable oil spray. Add mushrooms, onion, wine, garlic, reserved tomato soaking liquid and sliced tomatoes. Bring to boil over high heat. Reduce heat to medium and simmer until liquids are reduced by half and vegetables are tender, about 25 minutes.
Meanwhile, cook, pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to same large pot.
Pour sauce from skillet over pasta. Add Parmesan cheese. Toss, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Mix in basil. Season to taste with salt and pepper.