TOMATO MUSHROOM GLUTEN-FREE PARPADELLE PASTA WITH JEGO PALMSTICCIO

(4 servings)

Ingredients:

•  2 can JEGO | PALMSTICCIO, drained and cutted in half
• 1 tbsp Olive Oil
• 3 oz Portobello Mushrooms
• 3 oz Shitake Mushrooms
• 6 oz White Mushrooms
• 1 clove Garlic
• 1/4 cup Onion
• 1 cup Tomato, crushed
• salt and pepper
• parsley (Garnish)

Notes:

1. Cut JEGO | Palmsticcio sheets in half to make the alternative "Parpadelle pasta"

2. In a pan cook, onions, garlic, and mushrooms in olive oil. Add the crushed tomatoes.

3. Combine with the Parpadelle shaped Heart of Palm pasta alternative, for a few minutes. Let it chill. Top with parsley.

ENJOY!