Truffle Mushroom Pasta with Roasted Broccolini

In the summer, I love cooking with fresh produce and making colorful, healthy, light, and delicious meals. Tonight, I used the fresh mushrooms and baby brocollini I bought this week to cook up a yummy dinner for my mom and I.

The finished bowls

Ingredients:

pasta of choice (I used Trader Joe’s gluten free rice-quinoa fusilli pasta)

mushrooms (cremini or baby bella mushrooms work great)

1/2 yellow onion or 1 small onion

2 cloves garlic

olive oil

truffle oil or truffle-infused olive oil

pink Himalayan salt and black pepper

baby broccolini

garlic powder

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Instructions:

Preheat convection oven to 375. Begin by washing broccolini and cutting the tips of the stems off. Drizzle olive oil and season with black pepper, garlic powder, and pink sea salt. Place in oven and bake for 25-30 minutes until cooked through and crispy, moving the broccolini around occasionally.

For the pasta: begin by boiling a large pot of salted water. Finely chop the garlic cloves and dice the onion. Clean mushrooms with a damp paper towel and slice. In a sauté pan, add olive oil and sauté the onion and garlic until fragrant and onions are translucent. Then, add your sliced mushrooms and cook on medium-low heat. Drizzle your desired amount of truffle oil, and let the sauce simmer while boiling the pasta. When the pasta finishes cooking, drain and mix into the mushroom/onion sauce.

Serve immediately in shallow pasta bowls with crispy broccolini. Finish with cheese if desired. Enjoy!

This meal is quick and simple to make, and your house will smell great! You can also customize with whatever vegetables you have on hand. This would be delicious with sautéed spinach added in or cherry tomatoes! Let me know if you try this out and love the recipe! P.S. this pasta dish is made with whole real foods, gluten free, dairy free, and nut free!

xoxo,

josie