Bob's Best Recipes
Pasta with Mushrooms, Tomatoes & Fresh Herbs

This is one of the most versatile recipes for pasta. You can change it by using different herbs, vegetables, spices, even seafood. The combination of a flavorful, light stock with herbs that rivals the usual thick sauces!

Ingredients:
¼ cup unsalted butter
3 shallots, chopped
6 garlic cloves, chopped
6 cups assorted mushrooms (cremini, shitake, oyster)
16 oz. farfalle pasta
3 tbsp olive oil
¼ - ½ tsp red pepper flakes (modify for personal tastes)
3 cups chicken stock
1 tbsp fresh thyme
1 tbsp fresh rosemary
2/3 cup grated parmesan cheese
2 tbsp fresh parsley, chopped
4 fresh tomatoes, seeded & diced
Salt & pepper to taste

Preparation:
* In a pot large enough for the pasta & sauce later on, melt 2/3 of the butter over medium heat & add the shallots & then the garlic a minute later. Saute for about 2-3 minutes until soft.
* Add all of the mushrooms add continue sautéing for 2-3 more minutes. Remove the mushroom mixture from the heat to a bowl & set aside.
* Heat a gallon of water with a tbsp of salt to boiling & add the pasta. Cook a little less than the directions so that the pasta is still a little firm (al dente). Then drain.
* In the pot used for the mushrooms, heat the olive oil over low - medium heat & add the garlic & red pepper flakes. Sauté for a minute or so & add the chicken stock, the fresh herbs, & heat to a simmer & reduce the stock slightly to thicken.
* Add the pasta to the stock & herbs. Then add the mushrooms, cheese, tomatoes, parsley, & remaining butter to the pot. Add salt & pepper to taste. Cover & continue cooking for 2 minutes.

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