Pasta with Garden Fresh Vegetables

Pasta with Garden Fresh Vegetables
  • 4 servings
  • 0:20 Preparation
  • 0:20 Cooking
  • 0:40 Total Time

Ingredients

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  • 1 lb
    (450 g)

    pappardella pasta

  • 2 Tbsp.
    (30 ml)

    extra virgin olive oil

  • 8

    oyster mushrooms

  • 2

    cloves garlic, chopped

  • 1

    red pepper, cubed

  • 1

    yellow pepper, cubed

  • 16

    asparagus tips, blanched

  • 16

    tomatoes,cubes

  • 1/2 cup
    (125 ml)

    roasted walnuts

  • 3 Tbsp.
    (45 mL)

    white wine

  • 1 cup
    (250 ml)

    15 % cream

  • salt and pepper to taste

  • 1/2 cup
    (125 ml)

    grated le mont-jacob cheese

Preparation

Cook pasta according to package directions. Reserve.

In a frying pan, heat 1 Tbsp. (15 mL) oil; brown oyster mushrooms 1 to 2 minutes, reserve.

In the same frying pan, add remaining oil, brown garlic and peppers 3 minutes.

Add asparagus, tomatoes and nuts. Deglaze with white wine; reduce almost entirely.

Add cream, bring to a boil and simmer 1 to 2 minutes.

Add pasta and oyster mushrooms.

Coat pasta well with sauce.

Add salt and pepper.

You may serve sprinkled with grated cheese.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007