Wednesday, March 14, 2007

Fresh Tomato-Mushroom-Basil Pasta

I made this last night and everyone took second helpings, even Chris! Don't worry fungus haters, you can omit the mushrooms.

Fresh Tomato-Mushroom-Basil Pasta

Prep: 15 min., Cook: 35 min. Use a sturdy pasta such as bow tie or rotini.

1 (16-oz.) package bow tie pasta
1 small onion, chopped (about 1/2 cup)
2 garlic cloves, minced
2 tablespoons olive oil
2 cups seeded and chopped plum tomatoes
1 (8-oz.) package sliced fresh mushrooms
3/4 teaspoon salt
1/4 to 1/2 tsp. dried crushed red pepper
1/2 cup whipping cream
3 ounces 1/3-less-fat cream cheese
3 tablespoons chopped fresh basil
3 tablespoons grated Romano cheese

1. Cook pasta according to package directions. Drain and set aside.

2. Sauté onion and garlic in hot oil in a large skillet over medium-high heat 5 minutes or until onion is tender. Stir in tomatoes and next 3 ingredients; cook, stirring occasionally, 10 minutes.

3. Stir in whipping cream, cream cheese, and basil. Cook, stirring constantly, until cream cheese melts and sauce is smooth. Serve over cooked pasta; sprinkle with Romano cheese.


Yield: Makes 6 to 8 servings

2 comments:

it's me, Val said...

That sounds really good especially with the cream cheese!

Rani said...

this sounds excellent. i can't wait to try it. hope you enjoy the paper deal, I know I will.