| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
New, Vegtime5 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
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 |
cn |
Stewed tomatoes; (14 ounce) |
| 1 |
cn |
Tomato puree; (14 ounce) |
| 2 |
ts |
Dried basil |
| 2 |
ts |
Dried oregano |
| 1/4 |
ts |
Red pepper flakes |
| 1/2 |
ts |
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
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