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| Mushroom and Cheese Rotini |
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1 1/2 cups sliced mushrooms |
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2 green onions, chopped entirely |
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2 tbs. olive oil |
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2 tbs. cooking wine or dry white wine |
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1/8 tsp. lemon pepper |
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1/4 tsp. dried cilantro |
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1/4 tsp. minced garlic |
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pinch cayenne pepper |
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1/4 tsp. garlic salt |
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1/2 tsp. Italian seasoning |
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3 cups uncooked Rotini |
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2 cups shredded cheese |
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2 cups of your favorite pasta sauce |
In a tupperware container place the mushrooms, green onions, olive oil, wine, lemon pepper, cilantro, garlic, Italian seasoning, cayenne pepper, and garlic salt. Stir it to make sure the mushrooms are coated. Refrigerate for 1 hour, just enough time for the flavors to begin saturating the mushrooms.
If you don't have time to marinate, you can leave this step out.
Begin cooking the Rotinini in boiling water.
While that is cooking, place the mushroom mixture in a large fry pan and sauté on medium high until the mushrooms begin getting soft, about 5 minutes. Add the pasta sauce to the mushroom mixture and continue simmering for another five minutes.
When the Rotini is cooked, drain. Place portions of pasta on a plate and spoon mushroom pasta sauce on top. Sprinkle with cheddar cheese and microwave for 30 seconds in order to melt the cheese. Enjoy!!
Makes 3 servings
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