Capellini With Portobello Tomato Sauce Recipe

• 1/2 c. All purpose flour
• 1 Tbsp. Creole seasoning
• 1/4 c. Extra virgin olive oil
• 4 lrg Portobello mushrooms, rinsed stemmed, cut into 1/2 inch slices
• 3/4 lb Angel hair pasta
• 2 c. Spaghetti sauce, warm
• 1/2 c. Grated Parmesan cheese

1. Prep: 10 minutes, Cook: 10 minutes.
2. Combine flour with Creole seasoning till thoroughly blended.
3. Dredge mushrooms thoroughly in seasoned flour, shaking off any excess.
4. Heat oil in a heavy nonstick skillet over high heat.
5. When oil is warm and almost smoking, add in mushrooms and saute/fry about 1 minute per side till golden.
6. Transfer mushrooms to a platter.
7. Set aside and keep hot.
8. Cook pasta in a large pot of boiling salted water 4-5 min or possibly till al dente.
9. Drain pasta in a colander.
10. Serve pasta topped with sauce, mushrooms and Parmesan.

flour, creole seasoning, extra virgin olive oil, mushrooms, angel hair pasta, spaghetti sauce, parmesan cheese

Taken from cookeatshare.com/recipes/capellini-with-portobello-tomato-sauce-99222 (may not work)