|
|
|
|
 |
|
|
| Mushroom Marinara For Fusilli Pasta Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 6
|
|
|
Ingredients
1 large onion; coarsely chopped
2 cloves garlic; minced
1/2 lb portobello or button mushrooms; sliced 1/4 inch
1/2 lb cultivated mushrooms; sliced 1/2 inch
2 cup cherry tomatoes or 4 to 6 tomatoes; diced
1/2 cup fennel bulb; sliced
1 teaspoon dried oregano
2 tablespoon chopped fresh basil
1/4 teaspoon fennel seed
1 can low-sodium whole tomatoes; (16 ounce) chopped,
1 juice reserved
1/4 teaspoon crushed red pepper
1 salt; optional
1/4 teaspoon freshly ground black pepper
1 olive oil spray
1 tablespoon cornstarch; optional
16 oz fusilli pasta
Cooking Directions:
In a large nonstick skillet over medium heat, heat 3 tablespoons water, the onion, garlic, mushrooms, cherry tomatoes, fennel, oregano, basil, and fennel seed. Cover and cook, adding more water if the mixture becomes dry, for about 10 minutes, and stir occasionally to break up the cherry tomatoes. Stir in the canned tomatoes, crushed red pepper, and salt, if using, and pepper and spray lightly with olive oil. Cover and cook, stirring occasionally, for 5 to 7 minutes.
If the sauce is too thin, mix 1 tablespoon cornstarch with the reserved tomato juice. Increase the heat to high, and add the cornstarch mixture, stirring until thickened.
Meanwhile, in a large pot of boiling water, cook the pasta; drain and remove to a warm serving bowl. Spoon the sauce over the pasta and serve immediately. Posted to MC-Recipe Digest V1 #179
pasta
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
