Meatless Monday: Let the Italian Tour Begin!

Remember back in May, when I was touring France via food? I had so much fun trying recipes and eating all the wonderfully delicious French food. So much fun - in fact - that I've decided to take another little "trip" through Italy - via food, of course!

For the month of September (with the exception of a couple of posts), I will be featuring recipes for Italian dishes. I'm so excited to take this trip, I'm starting a couple of days early! And who would blame me after seeing the recipe I'll be sharing with you today?

Pasta has been a part of Italian cuisine forever. No other culture knows as much about pasta as the Italians. Did you know Italy averages approximately 60 pounds of pasta per year for every man, woman and child? Needless to say, I had to begin my journey with pasta!

I saw a post from Hot Eats and Cool Reads on Facebook, complete with a beautiful photo, earlier this week and knew I not only HAD to try it, but also include it in my tour of Italy. Sheena from Hot Eats and Cool Reads, very kindly and generously, is letting me share her recipe for Pasta with Tomato, Basil and Mushroom Alfredo with all of you. Please take a minute and pop over to see Sheena at Hot Eats and Cool Reads. She has so many fantastic recipes at her site, along with delightful book reviews AND a giveaway!

This pasta, in addition to being a feast for the eyes, is also full of flavor and textures. All without meat, which makes it a great Meatless Monday meal.

I followed Sheena's recipe exactly and used store bought Alfredo sauce. It was very good and convenient, but we prefer homemade Alfredo sauce. I've included a really easy Alfredo recipe at the end of this post, if you'd like to use a homemade sauce.

Pasta with Tomato, Basil and Mushroom Alfredo

Courtesy of Hot Eats and Cool Reads

Serves:  4 - 6

1 box (16 oz.) pasta

olive oil

1/2 cup onion, chopped

3 cloves garlic, minced

8 oz. white mushrooms, sliced

1 jar (15 oz.) Alfredo sauce (or 2 cups homemade Alfredo sauce)

3 tbsp. white wine or chicken broth

2 cups fresh tomatoes, diced

1/2 cup fresh basil (loosely packed), chopped

Parmesan cheese, shaved or shredded

salt & pepper

Cook the pasta according to the instructions on the package. Remember to generously salt the pasta water. It's the first chance you have to add flavor to the dish! While the pasta is cooking, prepare the Alfredo sauce.  

Heat a large skillet over medium-high heat. Coat the skillet with olive oil, about two to three turns of the pan. Add the onion to the skillet and saute until the onion becomes tender and translucent. Add the garlic to the onion and cook for a minute before adding the mushrooms. Continue cooking until the mushrooms release their juices and become soft and very fragrant, about 5 to 7 minutes.

Reduce the heat to low-medium. Pour the Alfredo sauce over the mushrooms, onions and garlic. Add the wine (or broth) to the jar (if using the store-bought sauce) and shake well. Add the wine to the sauce and mushrooms. Add the tomatoes and simmer for 10 minutes or until heated through. Taste and adjust seasoning with salt and pepper, if necessary.

To serve, scoop some pasta on to a plate and spoon the sauce, tomatoes and mushrooms over the pasta. Sprinkle with fresh basil and Parmesan cheese, to taste.

Thank you, again to Sheena at Hot Eats and Cool Reads for sharing her recipe!

Buon appetito!

Super Easy Alfredo Sauce

Makes:  about 2 cups

1 cup butter

1 cup cream

1 - 1/2 cups grated Parmesan cheese

1 tsp. salt

1/4 tsp. pepper

Heat the butter and cream in a large skillet over medium-high heat. Stir frequently, until butter melts and the mixture starts to bubble. Turn the heat to low and simmer for approximately 6 minutes or until slightly thickened, stirring constantly. Remove the skillet from the heat and stir in the cheese, salt and pepper. Adjust seasoning, if necessary. Use immediately.

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