Umami Dinner: Mushroom and Sun-dried Tomato Pasta
Introduction
Indulge in the rich, savory flavors of umami with this delectable vegan dinner. This recipe combines the earthy taste of mushrooms with a burst of tangy sun-dried tomatoes and a hint of aromatic truffle oil. Get ready to savor the perfect balance of flavors in this unforgettable dish.
Ingredients
- 8 ounces of your favorite pasta
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 cup sun-dried tomatoes, rehydrated and chopped
- 1/2 cup vegetable broth
- 1 tablespoon nutritional yeast
- 1 teaspoon truffle oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the sliced mushrooms to the skillet and cook until they release their liquid and start to brown.
- Stir in the rehydrated sun-dried tomatoes and cook for a few minutes.
- Pour in the vegetable broth and bring to a simmer. Let it cook for about 5 minutes to allow the flavors to meld.
- Add the cooked pasta to the skillet and toss to coat it in the sauce. Cook for an additional 2-3 minutes to heat through.
- Stir in the nutritional yeast and truffle oil. Season with salt and pepper to taste.
- Remove from heat and garnish with fresh parsley.
- Serve hot and enjoy!
Enjoy this umami-packed dinner that brings together the best of Italian and vegan cuisine. With each bite, you'll experience a symphony of flavors that will leave you craving more. Buon appetito!
Isabella
Nutritionfacts | Calories: 350 Total Fat: 10g Saturated Fat: 1.5g Cholesterol: 0mg Sodium: 250mg Total Carbohydrate: 55g Fiber: 6g Sugar: 8g Protein: 12g |
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Preparation Time | 30 minutes |
Allergy Information | Gluten (depending on pasta used) |