Servings: 6 (click to scale)
Ingredients
- 1 Tbsp canola oil
- 3 Tbsp fresh garlic chopped
- 1 cup yellow onion thinly sliced
- 2 cup portobello mushrooms sliced
- 2 cup white mushrooms sliced
- 1/2 cup low sodium vegetable broth
- 1 cup pesto sauce (nut-free)
- 1/4 cup shredded parmesan cheese
- 1/4 cup fresh parsley chopped
- 6 cup Rigatoni pasta
For the Finished Plate
- 1 Tbsp fresh parsley chopped
- 2 Tbsp shredded parmesan cheese
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Instructions
- In a large sauté pan, add oil and garlic, cook until fragrant and golden brown, about 1-2 minutes.
- Add the onions and sauté until translucent, about 3-4 minutes. Next, place the mushrooms into the pan and stir, cook until caramelized on all sides.
- Deglaze the pan with vegetable broth. Remove from the heat and add the pesto, first measurement of parmesan cheese, and first measurement of parsley.
- Stir to combine well and melt the cheese into the sauce. Toss the cooked rigatoni pasta with the sauce, then stir well to coat the noodles evenly.
To assemble each plate
- Portion 1 cup of rigatoni pasta and 1/2 cup roasted mushroom pesto sauce into the bottom of a serving bowl.
- Garnish with 1/2 tsp. of parsley and 1/2 tsp of shredded parmesan.
Nutrition
Calories: 400kcal | Carbohydrates: 41g | Protein: 12g | Fat: 22g | Saturated Fat: 4g | Sodium: 379mg | Fiber: 4g
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