I love going to Whole Foods. I swear I could walk around forever...meandering through every aisle. The last time we where there we bought this amazing pasta salad with sauteed mushrooms and sun dried tomatoes. It was SO good. Now, months later, I am determined to make my own version!
This pasta dish is light, yet satisfying. The liquid from the cooked portobello mushrooms adds a rich flavor to the pasta and goes well with the sun dried tomatoes.
The words “spicy” and “garlicky” came to mind the first time I ate this pasta. Infusing the olive oil with red pepper flakes and garlic makes the sauce amazing!
Portobello Pasta Salad
Recipe adapted from Whole Foods
1 lb pasta (I used shells, you could also use bowtie)
1/4 cup sun dried tomatoes
1 cup boiling water
2 tbsp olive oil
2 garlic cloves, roasted and roughly chopped
2 large portobello mushrooms, sliced
1/4 cup minced parsley
1/4 tsp salt
1/4 tsp red pepper flakes (or more to taste)
1/4 cup goat cheese, crumbled
Bring a large pot of salted water to a boil. Add the pasta, cook for 8-10 minutes, until it is al dente.
In a large saute pan, heat the olive oil over high heat and saute the red pepper flakes and garlic until fragrant. Add the mushrooms and salt and continue to saute until tender, 5-7 minutes. In a large bowl, combine the cooked pasta with the sun dried tomatoes, sauteed mushrooms, parsley, and goat cheese. Drizzle with additional olive oil.