| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
-6 |
INGREDIENTS
| 1 |
lb |
Fusilli |
| 1 |
lg |
Onion; finely chopped |
| 2 |
|
Cloves garlic; crushed |
| 1 |
c |
Red wine |
| 3 |
lg |
Portobello mushrooms; cut into bite-size pieces |
| 1/2 |
tb |
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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