Mushroom Sage Olive Oil—Honey Ginger Balsamic & Toasted Sesame Oil Pasta

Mushroom Sage Olive Oil—Honey Ginger Balsamic & Toasted Sesame Oil Pasta Recipe

Mushroom Sage Olive Oil—Honey Ginger Balsamic & Toasted Sesame Oil Pasta

 


Ingredients

1 pkg Rossi Pasta Wild Mushroom Linguini

1 Tablespoon Coronado Taste Of Oils Mushroom & Sage Olive Oil
2 tablespoons ginger root peeled and chopped

3 garlic cloves, chopped
1/2 cup pine nuts

2 tablespoons Tamari or Soy Sauce
2 tablespoons Coronado Taste of Oils Honey Ginger Balsamic

1 teaspoon Coronado Taste of Oils Toasted Sesame Oil
6-8 sliced Shiitake mushrooms

1/2 can water chestnuts, chopped
crushed red pepper flakes to garnish


Directions

In a wok or large skillet, heat the Coronado Taste Of Oils Mushroom & Sage Olive Oil over medium high heat.

Add ginger and garlic, cooking at same temperature until they begin to sizzle.

Add pine nuts and quickly toast them (about one minute).
Add Tamari, Coronado Taste of Oils Honey Ginger Balsamic and Coronado Taste of Oils Toasted Sesame Oil. Mix well.

Mix in Shiitakes and then water chestnuts, stirring frequently.
Meanwhile, cook pasta until al dente per package directions.

Drain and add directly to sauce mixture.
Stir gently, garnish with pepper flakes and serve immediately.

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Coronado Taste of Oils