- 1/4 cup + 1 tablespoon olive oil (not included)
- 1/2 teaspoon ground pepper (not included)
- 1 tablespoon + 1/2 teaspoon salt (not included)
- 2 tablespoons parsley
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup flax oil
- 1/2 cup Marsala wine
- 1 vegetable bouillon cube
- 2 pounds mushrooms
- 1/2 cup shallots
- 1 pound bowtie pasta
- Large saute pan
- Large pot
Rinse and dry all produce. Fill a large pot with water and add a tablespoon of olive oil and a pinch of salt. Bring to a boil, and add the pasta, stirring well to prevent sticking. Cook for about 12 minutes, or done to your liking. Strain and set aside.
While the pasta is cooking, peel and chop shallot. Chop parsley and mushrooms. Cut lemon in half and squeeze juice into small bowl. Set aside.
Heat ¼ cup olive oil in large sauté pan over medium heat. Add the shallots, cook and stir for about 2 minutes until softened and lightly colored. Add the mushrooms and stir well. Cover the pan until the mushrooms for about 1 minute until the mushrooms release their liquid.
Remove the lid, add bouillon cube, a pinch of salt and pepper. Stir well, and cook for 5 more minutes, or until the liquid is absorbed and the mushrooms begin to brown. Add the Marsala wine stirring to incorporate any browned bits into the sauce.
Toss the pasta into the pan with mushroom mixture. Remove from heat and add the flax oil, lemon juice and parsley, and toss well. Serve immediately.