Mushroom & Pesto Rotini

We all love pasta, and this one is another favorite of ours. It is inspired by noodle co (one of our favorite "fast food" places) It is quick, easy is very yummy. 


1 lb of rotini pasta
olive oil
approximately 10 cherry tomatoes (sliced)
6 oz of sliced mushrooms
4 cloves of garlic
1/4 cup of white wine
1 cup of heavy cream
1 cup pesto
Parmesan cheese

1 lb of chicken thighs 
garlic salt/pepper

In a large pot, bring water to boil and cook the pasta according to the package instructions.

Meanwhile, heat 2 tb of olive oil in a large non stick pot, add the sliced mushrooms and sauté for a few minutes. Once the the mushrooms are slightly brown, add minced garlic, and sliced cherry tomatoes. Stir and sauté for about 2-3 minutes.

Add the white wine and heavy cream, pesto and bring to a boil.  Season the sauce with salt and pepper, taste to make sure it is seasoned to your taste. Simmer until the sauce has slightly thickened (about 2 minutes)

Add the pasta to the sauce and stir well, serve topped with parmesan cheese. 
I like to add chicken for some protein.

Chicken (optional)
Trim the chicken thighs, and season both sides with garlic salt, pepper and paprika. Rub in the seasoning.
In a large skillet, heat approximately 4 TB of olive oil.
Add the chicken thighs and sauté until golden brown on both sides. 
Transfer to  cutting board and let rest for about 2-3 minutes. Slice and serve on top of the pasta.



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