Peppery Portabellas with Pasta

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Peppery Portabellas with Pasta

 

1 pound portabella mushrooms, without stems

12 ounces fettuccine pasta, uncooked

4 tablespoons olive oil, divided

1 teaspoon salt, divided

3/4 teaspoon ground black pepper

1 tablespoon minced garlic

1/4 teaspoon crushed red pepper

1 15 ounce can crushed tomatoes in puree

1 cup vegetable broth

8 ounces fresh asparagus or green beans, sliced

diagonally in 1-inch pieces

 

Bring a large, covered pot of water to a boil. Trim

and thinly slice mushrooms; halve each slice. Add

pasta to boiling water; cook until barely tender,

about 10 minutes.

Meanwhile, in a large, non-stick skillet, heat two

tablespoons of oil over high heat. Add mushrooms; cook

and stir about five minutes. Sprinkle with 1/4

teaspoon of salt and black pepper. Remove to a plate;

cover loosely to keep warm.

In the same skillet, heat remaining two tablespoons of

oil. Add garlic, red pepper and remaining 3/4 teaspoon

salt. Cook and stir over medium high heat until garlic

is golden, about one to two minutes. Immediately add

crushed tomatoes and broth. Bring to a boil, reduce

heat to medium and simmer, uncovered, to blend the

flavors and thicken sauce, about five minutes.

Add asparagus or green beans; cover and cook until

barely tender, about two minutes. Stir in cooked

mushrooms and any accumulated liquid.

Drain pasta; place in large serving bowl or individual

bowls. Spoon mushroom mixture over pasta. Sprinkle

with chopped parsley, if desired.

 

 

 

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