Food Photo of the Day ~ Sausage, Mushrooms and Tomatoes with Penne

 

There are plenty of comfort food recipes to reminisce and devour however sometimes the best recipes are done on a whim. Which is the case with this meal. Sautéing sliced garlic sausages, sliced mushrooms and a bit of purple onion with crushed garlic before adding a tin of low salt diced tomatoes and a good heaping dose of smoked paprika and Herbs de Provence. Toss in cooked penne pasta and you are ready to sit down and enjoy a handsomely rich, smoky herb meal in minutes. Inviting and substantial comfort food packed with flavour... Autumn has arrived!

- JD 

Food Photo of the Day ~ Penne with Tomato Mushroom Sauce

Plenty of fresh vegetables can be added to a homemade tomato sauce. One of my favourites  are mushrooms after that any fresh spinach I have lounging about in the refrigerator. It is a quick way to use lingering produce and change the course of an already delicious meal. Grated carrots are another vegetable I add to my pasta sauces, as I always have them on hand and they enhance the sweetness of a tomato sauce. There are plenty of ways to dress up your dinner and be creative in the kitchen.   

Hope everyone had a nice weekend. - JD   
 

Roasted Vegetable Penne

Looking for a quick mid-week... weekend meal this roasted vegetable penne has everything plus a few minutes to spare. Oven roasted vegetables are well paired with this cheesy, garlic pasta and will quickly gather family and friends around the dinner table.   


Roasted Vegetable Penne 

--------------------------------------------------------------

Serves 6 

500g penne

4 peppers, any combination of red, yellow and orange

2 zucchini
1 pint of brown mushrooms, thickly sliced

2 shallots, diced
1 tablespoon of vegetable oil
1 tablespoon of balsamic vinegar
1 tablespoon mixed herb seasoning mix

1/4 cup olive oil
1/4 cup of reserved pasta water (water from the cooked pasta)

2 cloves of garlic, crushed
1/2 cup grated Asiago cheese 

Preheat oven to 400ºF and line the baking tray with a piece of baking parchment paper.

Place the prepared peppers, zucchini, mushrooms and shallots into a large bowl. Toss with the 1 tablespoon of vegetable oil, balsamic vinegar, and mixed herb seasoning mix. Once nicely coated place on the prepared baking tray and roast in the oven until tender and brown... about 20 to 25 minutes.

In a large pot cook penne according to package. Before draining reserve 1/4 cup of the pasta water.

Place the drained pasta back into the pot over no heat. Stir in the reserved water, the 1/4 cup of olive oil, and the crushed garlic while the pasta is hot. That way it will cook the garlic a bit. Stir in the roasted vegetables and cheese. Sprinkle with a bit more cheese. Serve.

Have a good weekend everyone! - JD