Pasta With Wild Mushroom Tomato Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | New, Vegtime5 | 6 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 8 | oz | White mushrooms, sliced |
| 6 | oz | Portobello mushrooms, sliced |
| 4 | oz | Oyster mushrooms, sliced |
| 6 | Garlic cloves, minced | |
| 1/4 | c | Water, or red wine |
| 1 | Stewed tomatoes, 14 ounce | |
| 1 | Tomato puree, 14 ounce | |
| 2 | t | Dried basil |
| 2 | t | Dried oregano |
| 1/4 | t | Red pepper flakes |
| 1/2 | t | Salt |
| 1/4 | c | Fresh basil, arugula or |
| parsley | ||
| chopped | ||
| 12 | oz | Dried linguini or spaghetti |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 124
Calories From Fat: 50
Total Fat: 5.7g
Cholesterol: 1.5mg
Sodium: 749.2mg
Potassium: 531.2mg
Carbohydrates: 16.2g
Fiber: 4.5g
Sugar: 5.1g
Protein: 5.5g