Gluten-Free Joc Mushroom and Sun-Dried Tomato Pesto Pasta:

Ingredients:

8 ounces gluten-free pasta
1 cup sliced mushrooms
1/4 cup sun-dried tomato pesto
2 tablespoons olive oil
2 cloves garlic, minced
Salt, to taste
Pepper, to taste
Fresh basil leaves, for garnish
Grated Parmesan cheese, for topping

Directions:

Cook the gluten-free pasta according to the package instructions. Drain and set aside.
In a pan, heat olive oil over medium heat. Add the sliced mushrooms and minced garlic, and sauté until the mushrooms are tender and lightly browned. Season with salt and pepper.
Add the cooked pasta to the pan with the mushrooms. Stir in the sun-dried tomato pesto and mix until the pasta is evenly coated.
Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Serve the pasta hot, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.
Enjoy your flavorful gluten-free Joc Mushroom and Sun-Dried Tomato Pesto Pasta!