Wild Mushroom Pasta
Offering the deep flavors of the season, this pasta is given a deluxe superfood enrichment using the convenient Navitas Organics Beauty Boost – an invaluable blend, flexible enough for all kinds of savory (and sweet) sauces!
¼ cup Olive Oil, divided
½ Sweet Yellow Onion, diced
2 large cloves Garlic, minced
1 cup Red Wine
3 cups Vegetable Broth
1 Bay Leaf
12 ounces curled Pasta, any variety
8 oz Mushrooms,* torn into large pieces
1½ cups cooked Garbanzo Beans (or 1 15-ounce can, drained)
1 scoop Navitas Organics Beauty Boost
1 Tbsp fresh Parsley, minced
Sea Salt and Black Pepper
In a heavy bottomed pot, heat 2 tablespoons olive oil over medium-low heat. Add the onion and garlic, and cook for 5 minutes to soften. Add the wine and bring to a simmer. Reduce the heat to low, and simmer until wine has reduced by about half or 5-10 minutes. Add the vegetable broth and bay leaf and return to a simmer. Let cook for 10-15 minutes or until liquid is again reduced by about half. Remove from heat and discard the bay leaf. Cover to keep in moisture and heat.
Submitted by Julie Morris