Pappardelle pasta tossed with roasted tomatoes, sauteed cremini mushrooms and UMAMI Chipotle Caesar is a favorite with our families. It’s lighter than sauces made with cream but every bit as filling and delicious. The best part is that is can be easily doubled for leftovers AND it is ready to serve in under 30 minutes.
4-6 servings of pappardelle pasta (or substitute with your favorite gluten free or vegan pasta)
3 Tbsp extra virgin olive oil (evoo), divided
1 cup cremini mushrooms, halved
1 cup cherry tomatoes, halved
2 cloves garlic, peeled and chopped
1/4 red onion, chopped
1 cup chopped kale
1/2 cup stock
1 Tbsp sherry vinegar
parmesan cheese (or cheeze), grated to finish
UMAMI Chipotle Caesar
serves 4-6
preheat oven to 400 degrees.
cook pasta according to package directions.
toss tomatoes in 1 Tbsp EVOO, season with salt and pepper and roast in oven for 5 minutes.
saute mushrooms in 1 Tbsp EVOO until golden; remove from heat and set aside.
in a large pan, heat remaining tbsp of olive oil and saute onion and garlic for 2 minutes; add stock. Season with sherry vinegar, S & P.
add cooked cherry tomatoes, mushrooms, pasta and chopped kale to pan; toss and season to taste.
Serve with grated parmesan and UMAMI Chipotle Caesar.