1 oz. blended oil
2 oz. sliced cremini mushrooms
½ tsp. chopped garlic
1 Tbsp. julienned basil
1 Tbsp. sundried tomatoes
1 Tbsp. caramelized onions
3 oz. vegetable stock
1 Tbsp. crumbled feta cheese
2 Tbsp. herb butter (see recipe instructions)
to taste, salt and pepper
7 oz. penne pasta
1 oz. spinach
1 Tbsp. feta cheese
1 tsp. pine nuts
Heat oil in pan. Add mushrooms, garlic, basil, sundried tomatoes and onions, then sauté. Add vegetable stock, feta and herb butter. Season with salt and pepper. Reheat pasta in hot water. Drain and add to pan with spinach. Place in a bowl. Garnish with feta and pine nuts.
For herb butter: Mix butter, garlic, herbs, kosher salt and black pepper well until mixture is smooth.
Penne Mediterranean
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