Description
This quick veggie pasta is no fuss, super flavorful and on the table in 30 minutes! Best of all, it’s vegetarian and gluten-free to keep it light.
Ingredients
- 1 dash Basil Infused Olive Oil, Plus Additional For Finishing At The End
- 12 whole Grape Tomatoes, Halved
- 8 ounces, weight Cremini Mushrooms, Sliced
- 1 jar (12 Oz. Size) Roasted Red Peppers, Drained
- 1 whole Onion, Diced
- 1 clove Garlic, Minced
- 1 pinch Truffle Salt
- 1 pinch Cracked Black Pepper
- ½ cups Red Wine
- 1 jar (32 Oz. Size) Marinara Sauce
- 2 Tablespoons Jarred Basil Pesto Sauce
- 1 pound Quinoa Fusilli
- 2 Tablespoons Plain Greek Yogurt
- Fresh Parsley, Roughly Chopped As Needed For Garnish
Preparation
Heat olive oil in a large pot over medium high heat. Add grape tomatoes, mushrooms, roasted red peppers, onion and garlic. Let them get soft and fragrant for a couple of minutes. While that happens, season with salt and black pepper. Then pour in wine and let it reduce for another couple of minutes. Add pesto and marinara and stir the sauce well. Let it come to a gentle boil and allow it to cook for 15 minutes.
While sauce cooks, get a large pot of water on the stove and bring it to a boil. Salt it liberally so that pasta absorbs the flavor. Cook quinoa fusilli for 8–10 minutes, just until tender. The sauce should just about be ready by this time. Drain pasta through a colander and transfer it right to the pot of sauce. Add Greek yogurt too and toss everything thoroughly together. Take the pot off of the heat.
Drizzle a little more olive oil on top and give the pasta one last stir. Scoop generous portions of the pasta into bowls and top with the chopped parsley for some added freshness. Serve immediately and enjoy!
