Dreamfields Pasta Recipes and Cooking Tips

From the kitchen of Dreamfields Pasta

Preparation Time: 20 minutes
Cook Time: 35 minutes
Mushroom Hydration: 20 minutes

Ingredients:

1 box Dreamfields Penne Rigate or Rotini
2 medium eggplants (about 3/4 pound each)
2 tablespoons olive oil
1/2 cup chopped fresh parsley
1 tablespoon each chopped fresh rosemary, minced garlic and finely chopped red onion
1 cup each sliced porcini (dry), portobello (fresh) and shiitake (fresh) mushrooms (see note below)
1/2 cup dry red wine
2 cups (16 ounces) prepared marinara sauce
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup shredded Parmesan cheese
Shredded Parmesan cheese, optional

Directions:

1. Cut eggplant into 1/2-inch rounds. Spray cut sides with nonstick cooking spray. Place on nonstick baking sheet or foil-lined baking sheet. Bake in preheated 450°F oven 15 minutes or until tender. Remove from oven. Place eggplant on paper towels. When cooled, cut slices in half.
2. Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, rosemary, garlic and onion. Cook 1 to 2 minutes until sizzling, stirring frequently. Add mushrooms. Stir in wine; cook 2 to 3 minutes until wine evaporates. Stir in marinara sauce and eggplant. Sprinkle with salt and pepper. Bring to boil; reduce heat and simmer 15 to 20 minutes, stirring occasionally.
3. Cook pasta according to package directions. Drain well. Toss with eggplant sauce and 1/2 cup Parmesan cheese. Sprinkle with additional cheese, if desired.

Note: To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about 20 minutes to soften; drain.

Makes 6 servings.


Dreamfields pasta is made from the finest durum wheat semolina to give you delicious old-world taste and al dente texture for your special pasta dishes. Dreamfields has about the same amount of fiber as whole grain pasta without the gritty texture!