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Chardonnay With Vegetarian Style Pasta

Today, chef Billy Parisi is going to show us how to serve Cupcake Chardonnay with a vegetarian dish. If you have been waiting for a vegetarian dish to pair with wines, Roasted Wild Mushroom And Tomato Wheat Pasta Paired With Cupcake Chardonnay is just for you.
Ingredients
  Leeks 1⁄2 Cup (8 tbs)
  Cremini mushrooms 1⁄2 Cup (8 tbs)
  Portabella mushrooms 1⁄2 Cup (8 tbs)
  Garlic 1 Tablespoon, finely chopped
  Plum tomatoes 1 Cup (16 tbs)
  Sundried tomatoes 1⁄2 Cup (8 tbs)
  Fresh basil 1 Tablespoon
  Spinach 1 Cup (16 tbs)
  Vegetarian stock 1⁄2 Cup (8 tbs)
  Olive oil 1 Tablespoon
  Pasta 1 Cup (16 tbs)
Directions

MAKING
1. In a very hot skillet, add a tablespoon of olive oil and sauté chopped leeks.
2. In another pan, add a tablespoon of olive oil and sauté cremini and portabella mushrooms.
3. When the leeks and mushrooms are caramelized, add chopped garlic and cook it.
4. In a pot of boiling salt water, add the pasta and boil until just cooked and then drain out the water.
5. Add the leeks mixture to the mushrooms.
6. Add the canned tomatoes with its juices, sundried tomatoes, fresh basil and spinach.
7. Deglaze with vegetarian stock and season with salt and pepper.
8. Add the pasta and toss.

SERVING
9. Serve in a plate and garnish with fresh basil.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Saute
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
2

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