Summary:

Need a dairy free, lacto ovo vegetarian, and vegan main course? Summer Garlic Mushrooms and Mostaccioli could be an awesome recipe to try. This recipe makes 4 servings with 472 calories, 15g of protein, and 15g of fat each. For $2.89 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. If you have basil, olive oil, lemon zest, and a few other ingredients on hand, you can make it. It is perfect for The Fourth Of July. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is super. If you like this recipe, take a look at these similar recipes: Creamy Mostaccioli With Bacon and Mushrooms, Roasted Garlic and Tomato Mostaccioli, and Mostaccioli with Roasted Tomato and Garlic (Cooking for 2).

Dietary Info:

Ingredients:

• 2.5 cups mostaccioli pasta - N/A
• 0.25 cup olive oil - N/A
• 3 cups baby bella mushrooms - N/A
• 0.5 onion - N/A
• 12 garlic cloves - N/A
• 0.5 bell pepper - N/A
• 0.75 cup sun-dried tomatoes - N/A
• 1 cup basil - N/A
• 1 teaspoon salt - N/A
• 1 tablespoon lemon zest - N/A
• 0.5 teaspoon ground pepper - N/A
• 1 teaspoon herbes de provence - N/A

Instructions:

1. Bring 6 to 8 cups of water to boil in a large pot.
2. Meanwhile start on the vegetable mixture. Slice and preapre all the vegetables.
3. Heat 1/8 cup olive oil and saute' onions, garlic, mushrooms and pepper for 5-7 minutes.
4. Start cooking pasta at this point according to package directions.
5. Rehydrate sun-dried tomatoes by covering the tomatoes in water for 10 minutes prior to sauce preparation.
6. Drain liquid, when ready, and chop and add to onion mixture. Cook for another 5 minutes.
7. Add the basil and the rest of the spices with the remaining olive oil. Cook for another 5-7 minutes.
8. After pasta has been cooked al dente, drain water and bring pasta back to large pot.
9. Add the vegetables and toss the lemon zest.
10. Serve on each plate and drizzle with a little more olive oil and use Parma if you like.