Cooking with CCC: Caprese Pasta

Last night, I decided to put my creativity to good use and created a dish that is out of this world. Caprese Pasta is a dish that uses Wegman’s White Wine and Italian Sausage Tortellini (you can use cheese tortellini, penne, or farfalle pasta), mushrooms, sun dried tomatoes, basil, and garnished with fresh mozzarella. It is quite simple, and takes less than 30 minutes.

Ingredients
1 package of Wegman’s White Wine and Italian Sausage Tortellini

Cook according to package directions, then drain and set aside.

In a skillet, melt 2 tbsp. butter or margarine, along with a teaspoon of minced garlic. After butter is melted, add the package of mushrooms (I prefer the Mushroom Medley, which you can pick up at Whole Foods or Wegman’s) making sure the butter/garlic mixture coats the mushrooms. Then, add the chopped sun dried tomatoes (use the ones packed in olive oil, as they are easier to cut and often have more flavor) and 1/4 cup of chopped fresh basil. Stir ingredients until mushrooms reduce in size. After mushrooms are cooked down and tender, add to tortellini and toss. Then, add more fresh basil and chopped fresh mozzarella.

Voila! Dinner is served and it is best served with a nice glass of Shiraz (looking for a good Shiraz, check out my review on Purple Moon Shiraz from last week) or Cabernet Sauvignon.