A medley of summer garden veggies, balanced with an elegant vinaigrette, crumbled feta on top, and DaVinci’s Italian Imported Twists pasta to hold all the flavor together.
1. Cook your pasta in a large pot of salted boiling water.
2. Chop your cherry tomatoes, golden gooseberries, thyme, sage and radish.
3. Combine all ingredients in large serving bowl
4. Blend together 4 oz of olive oil and 1 cup of sage. Drizzle on top.
Dinner has never been easier than this Chanterelle Mushroom Pasta. It is a restaurant-worthy dish that is ready to go on the dinner table in just 20 minutes!
A delicious pasta recipe, that just so happens to be vegan. Cozy up with a deep plate of this pasta on a crisp Fall evening with loved ones.
By: Anna Ramiz @gatheredatmytable