Portobellos With Fusilli
| 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
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Nutrition (calculated from recipe ingredients)
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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