Weeknight Gluten-Free Pasta Primavera with Basil

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Weeknight Gluten-Free Pasta Primavera with Basil

Yield: 4

Author: Madeline King

Prep time: 30 MinTotal time: 30 Min

Ingredients

• 2 tablespoons Boyajian Basil Olive Oil
• 1 small onion, chopped fine
• 8 ounces maitake mushrooms, quartered
• Salt and pepper
• 1 (10 oz) pint cherry tomatoes
• 2 cloves garlic, minced
• 1 cup heavy cream
• 12 ounces Taste Republic GF Fettuccine or rotini
• 1 pound asparagus, tough ends discarded, spears cut diagonally into 1-inch pieces
• 1 cup frozen peas
• ½ cup grated local Parmesan plus extra for serving
• 1 ½ tablespoons lemon juice
• ¼ cup thinly sliced fresh basil

Instructions

1. Bring 4 quarts water to boil in large pot for cooking pasta. Meanwhile, melt butter in large skillet over medium heat until foaming. Add onion, mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until soft and browned, about 8 minutes. Add tomatoes and cook for 4 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cream, increase heat to high, bring to boil, and remove pan from heat.
2. As sauce cooks, add 2 tablespoons salt and pasta to boiling water and cook until just beginning to soften, about 6 minutes. Add asparagus to pot and cook for 1 minute. Add peas and cook until pasta is al dente, about 1 minute.
3. Drain pasta and vegetables and return to pot. Toss in cream sauce, cheese, lemon juice, and basil and season with salt and pepper. Enjoy!