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I have a big Italian family, and last weekend all the girl cousins got together for the day and joked and toked together. It gets pretty stressful cooking for large groups and my family is no exception. We started getting hungry and I just had to object when talk of ordering a pizza for dinner came up. No way!
Here is an easy vegetarian, nutritious, gluten-free meal that will please all palettes, even the ones who think they want a delivered pizza!
Gluten-free angel hair pasta (or pasta of your choice)
1 yellow onion, chopped
3 cloves garlic, minced
100 grams (3.75 oz) champignon mushrooms
1 small jar of sun-dried tomatoes in olive oil (drain out tomatoes and set aside olive oil for later use)
Fresh young asiago cheese, grated (amount to taste)
1/3 cup capers
Boil water for the pasta and prepare per directions on the box.
*To prepare the champignons for cooking, remove the tough base of the mushrooms and separate by hand.
In a large saucepan, heat olive oil (a couple tablespoons or enough to coat the pan) on medium-high for a minute or two and then add the onions. When the onions start to turn translucent add the sun-dried tomatoes and stir, reserving some of the oil. Add the capers and stir. Add the mushroom, reduce heat to medium and stir regularly until the mushrooms begin to soften and let out some liquid. Toss in the cooked pasta and asiago cheese, allow the cheese to melt and top with fresh basil before serving.
The melted cheese really creates a great medium for the textures and flavors in this recipe, it was a real crowd pleaser!