0
(0)
CATEGORY CUISINE TAG YIELD
4 -6

INGREDIENTS

1 lb Fusilli
1 Onion, finely chopped
2 Cloves garlic, crushed
1 c Red wine
3 Portobello mushrooms, cut
into bite-size pieces
1/2 T Basil
Oregano and pepper to taste
1/2 c Sun-dried tomatoes, soaked
in 1 c hot water about
30
min chopped
1 c Veg boullion

INSTRUCTIONS

(original recipe by Ellen Lord)  Cook pasta while cooking sauce, so
they're done at about the same  time. Cook onion and garlic until
almost golden in a non-stick pan in  the liquid you prefer. Add wine to
deglaze the pan. Add the  mushrooms, herbs and pepper. Lower the heat
and simmer until the  mushrooms are almost done. Add the tomatoes and
their liquid and the  stock and cook until the stock just comes to a
boil, scraping the  bottom of the pan if necessary. Add the pasta, mix
well and heat  through. Posted to fatfree digest by The Bilinski Family
<twix@sover.net> on May 25, 1998

A Message from our Provider:

“Man is surrounded by the wonders of God.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 453
Calories From Fat: 18
Total Fat: 1.9g
Cholesterol: <1mg
Sodium: 16.8mg
Potassium: 287.9mg
Carbohydrates: 89.3g
Fiber: 3.6g
Sugar: 1.8g
Protein: 15.3g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?