Pasta with Mushroom-Pea Marinara Sauce
- 12 ounces spaghetti or more as need, preferably whole wheat
- 2 tablespoons olive oil
- 1 each onions chopped
- 2 cloves garlic peeled and minced
- 2 cups mushrooms button or cremini, sliced, fresh or canned, drained
- 1 each carrots peeled and cut into 1/4-inch cubes
- 1 cup peas, frozen or fresh
- 2 1/2 cups tomato sauce or more or less to your desired consistency
- 1 x salt and black pepper to taste
- 1 x parmesan, parmigiano-reggiano cheese, grated
- Bring a large pot of salted water to a boil.
- Cook the pasta to desired consistency, 10 to 13 minutes.
- Drain well and return the pasta to the pot.
- Meanwhile heat the olive oil in a medium nonstick skillet over medium heat until hot.
- Add the onions, stirring often, and cook for about 5 minutes, or until the onions are soft and partially browned.
- Stir in the garlic mushrooms, and cook for another 5 minutes or so, or until the mushrooms are browned, and some of the liquid has evaporated.
- Add the carrots, and cook 2 minutes.
- Stir in the peas, and cook through, another 2 to 3 minutes.
- Pour the tomato sauce into the pan, and bring to a boil.
- Season to taste with salt and black pepper.
- Pour the sauce over the pasta in the pot, and toss until evenly coated and combined.
- Divide among serving plates.
- Top with parmesan cheese.
- Serve warm.
whole wheat, olive oil, onions, garlic, mushrooms button, carrots, peas, tomato sauce, salt, parmesan
Taken from recipeland.com/recipe/v/pasta-mushroom-pea-marinara-sau-54705 (may not work)