Pasta with Red Wine Marinara and Pesto Mushrooms


  • 1 tbs olive oil
  • 3 cloves of garlic
  • 1/2 cup chopped onion
  • 1/3 cup chopped red bell pepper
  • 1/4 cup red wine (we used a house cab)
  • 4 large vine ripe tomatoes
  • 1 tbs apple cider vinegar
  • 1/2 tsp of pink himalayan salt
  • 1/2 tsp dried oregano
  • 1/4 tsp paprika
  • 2 1/2 cups chopped mushrooms (we used portobello mushroom and shiitake)
  • 1 package of shell rice pasta
  • for pesto
  • handful of basil
  • 12 raw cashews
  • 1 tsp apple cider vinegar
  • 1 tbs olive oil
  • 5 to 7 tbs filtered water
  • 1/4 tsp garlic powder
  • salt to taste
  • fresh cracked black pepper to taste


  1. Heat skillet on medium add olive oil, garlic and onion cook until onions are browned then add red bell peppers cook for 3 to 4 minutes

  2. Next pour in red wine cook out all alcohol about 7 to 8 minutes

  3. Place tomatoes in food processor add apple cider vinegar, salt, oregano, paprika, blend then pour into skillet

  4. In a separate small pan heat on medium and cook mushrooms for about 8 minutes we added just a few teaspoons of water to keep them moist once done set aside

  5. Add all pesto ingredients into a mortar and pestle grinder, grind til pesto forms, than add to mushrooms and stir

  6. In a large pot boil water and add pasta once done drain and serve pasta, sauce, and mushrooms garnish with basil leaves and fresh cracked black pepper, we served with garlic baquets and salad #threebunnies???

Related recipes

Load more