Pasta with wild mushroom tomato sauce

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
8 ounces White mushrooms; sliced
6 ounces Portobello mushrooms; sliced
4 ounces Oyster mushrooms; sliced
6 Garlic cloves; minced
¼ cup Water; or red wine
1 can Stewed tomatoes; (14 ounce)
1 can Tomato puree; (14 ounce)
2 teaspoons Dried basil
2 teaspoons Dried oregano
¼ teaspoon Red pepper flakes
½ teaspoon Salt
¼ cup Fresh basil; arugula or parsley,
; chopped
12 ounces Dried linguini or spaghetti

Directions

Heat oil over medium heat in large saucepan. Add mushrooms; cook, stirring frequently, until the mushrooms are caramelized, about 7 minutes. Stir in garlic, wine or water; cook, stirring, until liquid is evaporated. Add tomatoes, tomato puree, and dried seasonings. Reduce heat to low; simmer for 20 minutes, stirring occasionally. (Partially cover the pan to keep the sauce from splattering.) Remove from heat; stir in fresh herbs.

Meanwhile, place pasta in boiling water to cover, stir and return to boil.

Cook until al dente, about 9-12 minutes. Drain and transfer to warm serving plates.

Spoon sauce over pasta. If desired, serve with grated parmesan or romano cheese and warm Italian bread. Makes 6 servings, 6 grams of fat per 1 cup serving. |

Recipe by: August 1996 Vegetarian Times Converted by MM_Buster v2.0l.

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