Recipe courtesy of Food Network Kitchen
Pasta with Vegetable
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Soak the mushrooms in 1 cup hot water, 5 minutes. Strain through a paper towel-lined sieve, reserving the liquid. Rinse the mushrooms.

Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1 cup cooking water, then drain.

Meanwhile, pulse the mushrooms, carrots, celery, onion and thyme in a food processor until finely chopped. Heat 4 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the vegetables, season with salt and pepper and cook, stirring, until they start browning, about 4 minutes. Add the wine and the reserved mushroom liquid; bring to a simmer, scraping up the browned bits. Cook until reduced by half, about 3 minutes.

Add the tomatoes to the pot and cook, stirring, until the sauce thickens, about 10 minutes. Add the basil, the remaining 2 tablespoons butter and the tortellini. Toss to coat, adding the reserved pasta water as needed to loosen.

Photograph by Christopher Testani

IDEAS YOU'LL LOVE

Pasta Bolognese

Recipe courtesy of Anne Burrell

Herb Pasta Dough

Recipe courtesy of Michele Urvater

Summer Garden Pasta

Recipe courtesy of Ina Garten

Chicken Piccata Pasta Toss

Recipe courtesy of Rachael Ray

Shrimp Scampi and Pasta with Herb Breadcrumbs

Recipe courtesy of Valerie Bertinelli

Pasta e Fagioli

Recipe courtesy of Valerie Bertinelli

Spinach Alfredo Pasta Bake

Recipe courtesy of Ree Drummond

Thyme Pasta Frittata

Recipe courtesy of Giada De Laurentiis

Pasta with Bacon and Tomatoes

Recipe courtesy of Valerie Bertinelli

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking