Farfalle with Oven-Dried Tomatoes, Mushrooms, and Corn

So of course, I can't show you how to make Oven-Dried Tomatoes and then not have a recipe. This was just cobbled together from what I had on hand. If I had bacon in the fridge, I definitely would have added it to this recipe, but it worked really well as a vegetarian dish because of the concentrated flavor of the oven-dried tomatoes.

Farfalle with Oven-Dried Tomatoes, Mushrooms, and Corn

You'll need:
1/2 pound of farfalle pasta, boiled
As many Oven-Dried Tomatoes as you'd like
8 oz mushrooms, quartered
1 14-oz can corn, drained
1 8-oz can of cream of mushroom soup
3 cloves of garlic, minced

Boil farfalle or any other pasta of your choice and set aside to drain.

Saute 3 cloves of minced garlic in olive oil until just softened. Add 8 oz of quartered mushrooms and saute until the mushrooms have softened to your liking. Add one 8 oz can of cream of mushroom soup and stir until the condensed soup becomes a sauce. Dilute with water if it's too thick. If you don't have cream of mushroom soup on hand, you can dissolve 1 tblsp corn starch in 1/2 cup of milk for the cream sauce.

When the sauce is to your liking, add the oven-dried tomatoes, drained corn kernels, and pasta and toss.




Enjoy!

*****
1 year ago today, Lil' sis abandoned me :( and why we're such daddy's girls.