Wild Mushroom Pasta

Wild Mushroom Pasta

Offering the deep flavors of the season, this pasta is given a deluxe superfood enrichment using the convenient Navitas Organics Beauty Boost – an invaluable blend, flexible enough for all kinds of savory (and sweet) sauces! 

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INGREDIENTS

¼ cup Olive Oil, divided

½ Sweet Yellow Onion, diced

2 large cloves Garlic, minced

1 cup Red Wine

3 cups Vegetable Broth

1 Bay Leaf

12 ounces curled Pasta, any variety

8 oz Mushrooms,* torn into large pieces

1½ cups cooked Garbanzo Beans (or 1 15-ounce can, drained)

1 scoop Navitas Organics Beauty Boost

1 Tbsp fresh Parsley, minced

Sea Salt and Black Pepper

DIRECTIONS

In a heavy bottomed pot, heat 2 tablespoons olive oil over medium-low heat. Add the onion and garlic, and cook for 5 minutes to soften. Add the wine and bring to a simmer. Reduce the heat to low, and simmer until wine has reduced by about half or 5-10 minutes. Add the vegetable broth and bay leaf and return to a simmer. Let cook for 10-15 minutes or until liquid is again reduced by about half. Remove from heat and discard the bay leaf. Cover to keep in moisture and heat.
While the sauce is cooking, make the pasta according to the manufacturer's directions. Once the sauce is finished cooking, add the cooked pasta to the pot. Cover to keep warm.
In a large, non-stick pan, heat 1 tablespoon olive oil over medium heat. Add half of the mushrooms and half of the garbanzo beans. Cook, without stirring, for several minutes to lightly brown, then continue to saute for a few minutes longer to cook through. Sprinkle with salt and add the contents of the pan to the pot of pasta, re-cover and return the pan to the stove. Warm the last tablespoon of olive oil, and cook the second batch of mushrooms and garbanzo beans. Add to the pot, sprinkle in the Navitas Organics Beauty Boost, and stir well to combine. Taste, and season with additional salt and pepper if needed. To serve, sprinkle with fresh parsley.
*You can use any variety of fresh wild mushrooms, or even a blend. Alternatively, portobello mushrooms cut into large dice may also be used.
Makes 4 Servings


Submitted by Julie Morris





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