Ingredients
12 ounces dried orecchiette pasta
1 tablespoon olive oil
1 cup finely chopped red onion
1 cup stemmed and thinly sliced shiitake mushrooms
1 large portobello mushroom cap, chopped
1 cup sugar snap peas or snow peas, strings removed
1 cup thinly sliced green onions
1/2 cup grated Parmesan cheese
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
Description
The Shape Of Orecchiette Pasta Is Perfect For Holding The Savory Sauce Made From The Mushrooms As They Cook. If You Have Any Leftovers, Serve Them At Room Temperature The Next Day.
Wholefoods
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