Ingredients
1 tablespoon olive oil
10 ounces cherry tomatoes (sliced in half)
1 medium Serrano pepper (chopped)
½ cup seafood broth (or wine)
½ teaspoon sea salt
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
½ cup whipping cream (or half and half)
2 tablespoon butter
¼ lb lion's mane mushrooms
2 cups uncooked penne pasta
1 ounce Asiago cheese
2 tablespoon fresh Italian parsley (chopped)
Instructions
Pour olive oil into a saucepan. Add sliced tomatoes and cover the pot with the lid. Cook on low heat for 5 minutes.
Meanwhile, cook pasta according to package directions.
Add a Serrano pepper to the tomatoes and sauté for a minute. Pour the broth over the tomatoes and season with salt, garlic powder, onion powder, and cayenne pepper. Cover and simmer the sauce over low heat for another 5 minutes.
Pour cream into the pot and blend until smooth (or slightly chunky) using an immersion blender.
Tear Lion's Mane Mushroom into small pieces. Melt butter in a separate skillet and sauté for a few minutes. Stir the sauteed mushrooms into the sauce.
Drain the pasta and add it to the sauce; mix to combine. Plate the Lion's Mane Mushroom Pasta and garnish with shaved Asiago cheese and chopped Italian parsley before serving.
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