Pasta comes in all sorts of shapes and sizes. Add in the various types of sauce, or ‘gravy’ as it is sometimes known, and you have a nearly endless amount of combinations. It’s hard to get creative and come up with something that no one has ever made before, especially since pasta is such a staple food in so many homes.
But this past weekend, both my wife and I were craving pasta, but we really didn’t want to go with the old, standard red sauce we’ve had so many times. Enter creativity! Grabbed a few different frozen veggies, an onion, some garlic, and a handful of mushrooms, and voila! A ‘primavera’ style linguine with a hint of brown mushroom ‘gravy’.
Here’s how we made it.
- 8 ounces of linguine (I highly recommend this brand for my gluten-free readers)
- 1 TBSP olive oil
- 1/4th of a large yellow onion (about 3/4 cup chopped)
- 2 large garlic cloves, minced
- 3-4 mushrooms, sliced
- 1/2 cup cooking sherry, divided
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/4 tsp rosemary
- 2 TBSP gluten free flour
- 1 cup fajita-style frozen, sliced bell pepper mix
- 1 cup frozen broccoli heads
Start the water for the pasta. When it reaches a boil, add in the pasta and stir to prevent the noodles from sticking.
Add the oil to a saucepan and heat over medium-high. Add the onions and cook for 3-4 minutes. Add in the garlic and cook for 1 minute more. Add the mushrooms and 1/4 cup of the sherry, the basil, oregano and rosemary. Stir gently to combine. Cover the pot and reduce the heat to medium. Let simmer for 2-3 minutes.
In a separate bowl, whisk together the remaining sherry and the flour. Pour into the saucepan along with the frozen veggies. Add salt and pepper to taste. Cover the pot again and turn down to low. Let simmer until the pasta is done. Drain the pasta and rinse with cold water briefly. Place the noodles in your serving dishes, and spoon some of the mushroom sauce over the top. That’s it! Enjoy!
If you make this recipe, drop me an email, or comment below!