Pasta With Mushroom Sauce

Name: Pasta With Mushroom Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 servings
Ingredients: 8 oz rotini pasta; 1 piece small onion; 4 cloves garlic; 3.5 ounces shiitake mushrooms; 0.75 pound portobello mushrooms (purchase stemmed and presliced - if available); 10 ounces cremini mushrooms; 2 cups mediums tomatoes, chopped; 0.25 cup Extra Virgin Olive Oil; 0.5 cup dry red wine; 0.5 teaspoon dried marjoram; 0.5 teaspoon salt; 0.25 teaspoon freshly ground black pepper; 1 cup whole - 1 ¼ grated Parmesan cheese optional for serving

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Pantoh_Together

Prep5 min

Cook20 min

Total25 min

Servings1

Difficultyeasy

AmericanVegetarianPastaLunchDinner / Supper

Ingredients

8 ozrotini pasta
1 piecesmall onion
4 clovesgarlic
3.5 ouncesshiitake mushrooms
0.75 poundportobello mushrooms (purchase stemmed and presliced - if available)
10 ouncescremini mushrooms
2 cupsmediums tomatoes, chopped
0.25 cupExtra Virgin Olive Oil
0.5 cupdry red wine
0.5 teaspoondried marjoram
0.5 teaspoonsalt
0.25 teaspoonfreshly ground black pepper
1 cupwhole - 1 ¼ grated Parmesan cheese optional for serving

Instructions

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Here's How to Make It in 20 Minutes
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Step 1: heat the water for the pasta; make the pasta sauce
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1.. In a pasta pot, bring 3 quarts water, covered, to a boil over high heat. Add the 8 ounces rotini and cook according to the directions on the package. Drain and reserve in the colander.
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2.. Meanwhile, chop the onion and mince the 4 garlic cloves. Clean and quarter the shiitake mushroom caps; cut the 3/4 pound portobello mushroom caps into 1/4- by 2-inch slices; slice the 10 ounces cremini mushroom caps. Discard the mushroom stems. Core the 4 tomatoes and chop to measure 2 cups.
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3.. In a large nonstick skillet, heat 2 tablespoons of the oil until hot. Add the chopped onion and garlic and cook, stirring, 2 minutes, or until softened. Add all the mushrooms and cook, stirring, 1 minute; add the 2 cups tomatoes and stir to combine. Add the 1/2 cup red wine and cook, stirring, 5 minutes.
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4.. Stir in the remaining 2 tablespoons olive oil, the 1/2 teaspoon each of marjoram and salt, and 1/4 teaspoon pepper, and cook 3 to 4 minutes. Add the cooked rotini to the mushroom sauce and toss to combine and heat through, if necessary.
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Step 2: assemble the salad (see Arugula and Mesclun Salad)
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Serve the pasta in 4 bowls with the 1/4 cup grated Parmesan for sprinkling over the top, if desired. Serve with the semolina bread and the mixed green salad.