Pasta With Mushroom Sauce

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 2: assemble the salad (see Arugula and Mesclun Salad)
  6. 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.

rotini pasta, onion, garlic, shiitake mushrooms, portobello mushrooms, cremini mushrooms, tomatoes, extravirgin olive oil, red wine, marjoram dried, salt, freshly ground black pepper, parmesan cheese

Taken from www.yummly.com/recipe/Pasta-With-Mushroom-Sauce-1666768 (may not work)

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