A good friend made this for me when I was on bedrest with my oldest son and it was delicious. The mushrooms add a wonderful meaty texture so you don’t miss the meat in this vegetarian meal for a second. The simple ingredients and quick preparation time make this meal a healthy favorite in my home. I enjoy making this with baby portobello mushrooms but any type of mushrooms would be wonderful in this easy to make dish.
1 lb penne pasta, cooked and drained
1 can diced tomatoes, partially drained
1 container fresh mushrooms, sliced
1 cup crumbled feta cheese with basil and sun dried tomatoes
1 teaspoon dried basil (or sliced fresh basil)
Cook the penne pasta according to the instructions on the box. Meanwhile, slice the mushrooms and saute them in a large skillet with a little bit of olive oil. Cook the mushrooms until they sweat out a lot of their moisture and look fully cooked. Partially drain the can of tomatoes and add them to the skillet with the basil. Cook for 5 minutes and add the mushroom mixture to the drained penne. Add the feta cheese and mix well.
This dish is wonderful with a light side salad or some toasted french bread.