Portabello Mushrooms, Pasta and Fresh Tomato Sauce

• 2 cups tomato sauce
• 1/2 pound angel hair pasta
• 1/2 cup flour, all-purpose
• 1 tablespoon creole seasoning
• 1/4 cup olive oil
• 4 each mushrooms, portabello rinsed and stemmed
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated freshly grated

1. Prepare the Fresh Tomato Sauce, and keep warm.
2. Meanwhile, combine the flour with the Creole Seasoning until thoroughly blended.
3. Dredge the mushrooms thoroughly in the seasoned flour, shaking off any excess.
4. Heat the remaining oil in a large skillet over high heat.
5. When the oil i s hot and almost smoking, add the mushrooms, top side first, and saute them until golden brown, for about 1 minutes on each side.
6. Remove from skillet.
7. Cook pasta and drain.
8. To serve, mound 1/2 cup of pasta in each pasta bowl.
9. Place 1 mushroom, top side up, on each pasta serving.
10. Nap with 1/2 cup of sauce, and sprinkle with 2 tablespoons of the Parmesan.

tomato sauce, pasta, flour, creole seasoning, olive oil, mushrooms, parmesan

Taken from recipeland.com/recipe/v/portabello-mushrooms-pasta-fres-37857 (may not work)