Every week, I try to make one meatless dinner. It’s not that easy since DH is a veggie hater. He likes so few veggies that I have a tendency to make the same thing over and over. This recipe was a hit ~ probably because the mushrooms, I used baby bellas and regular white, were meaty and there were so many.
6 ounces penne pasta (or use your favorite)
16 ozs fresh mushrooms, sliced
1 tbsp olive oil
1 (14.5 oz) can diced tomatoes, undrained
1 tbsp minced fresh basil
1/4 tsp salt
1/2 cup shredded Mozzarella cheese (I used about 1 cup)
Cook pasta according to the box. Meanwhile, in a large skillet, saute the mushrooms in the olive oil for about 5-6 minutes. Add the undrained tomatoes, basil, and salt and cook an stir for another 5 minutes.
Drain the pasta and add it to the skillet. Stir in the cheese and let it cook until the cheese melts.
Makes 4 servings.