Red Wine Vegetable Medley over Gluten-Free Porcini Mushroom Large Trumpets

Serving Size:  2-3


9 oz. Pappardelle’s Gluten-Free Porcini Mushroom Large Trumpets
1/2 tablespoon extra virgin olive oil
1 clove garlic, minced
1/4 red onion, minced
1/4 cup red bell pepper, julienned
1/4 cup carrots, julienned
1/4 cup red wine
1/2 cup Porcini mushrooms
3/4 cup crushed tomatoes
1 teaspoon fresh basil, chopped
1/2 teaspoon dried rosemary, crushed
Salt and pepper, to taste


  1. Cook pasta in a large pot of boiling salted water until just tender, but still firm, stirring occasionally, about 8-10 mins. Drain and set aside.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add garlic and onions and sauté for 4 minutes. Add red bell pepper and carrots and sauté for 4 more minutes. Add red wine, raise heat and boil for 1 minute; then reduce heat to medium-low, add mushrooms and cook for 3 minutes.
  3. Add tomatoes, basil and rosemary and season with salt and pepper to taste. Simmer for 10 minutes. Garnish pasta with sauce. Serve immediately.