Vegetarian

Mushroom Rotini with Fresh Mozzarella is for Dinner.

Mushroom Rotini with Fresh Mozzarella takes several minutes to prepare.

Mushroom Rotini with Fresh Mozzarella takes several minutes to cook.

Mushroom Rotini with Fresh Mozzarella makes 4 servings.

The ingredients for Mushroom Rotini with Fresh Mozzarella are:

8 oz. Barilla Plus rotini, cooked according to package directions
1 Tbsp Olive oil
1 tsp unsalted butter
1/2 cup thinly sliced leeks
4 cloves minced garlec
4 cups coarsly chopped assorted mushrooms (I use a combo of baby bellas, white, oyster and shitake)
1/2 tsp crushed red pepper flakes
1/2 tsp kosher salt
1/2 tsp cracked black pepper
1/2 cup vermouth or other dry white wine
4 oz fresh mozzarella, diced

Here is how you make Mushroom Rotini with Fresh Mozzarella:

While pasta is cooking heat oil and butter over med high heat. Saute leeks for 3 - 4 minutes until softened. Add garlic and saute for another 1 min. Add mushrooms, red and black pepper and salt. Saute, stirring occassionally until mushrooms are softend and begin to release juices. Add vermouth to pan and bring to a boil. Reduce heat and simmer until sauce reduces slightly. Drain pasta and toss with diced mozzarella. Add mushroom mixture and toss well.Serves 4Number of Servings: 4Recipe submitted by SparkPeople user DEBRN64INMA.

The nutritional information for Mushroom Rotini with Fresh Mozzarella is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 387.1

• Total Fat: 12.6 g
• Cholesterol: 22.5 mg
• Sodium: 357.3 mg
• Total Carbs: 43.1 g
• Dietary Fiber: 5.2 g
• Protein: 17.6 g