Fusilli with Tomato-Mushroom Sauce

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* Exported from MasterCook *

 

Fusilli with Tomato-Mushroom Sauce

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

2 large garlic cloves -- minced

4 ounces porcini mushrooms -- chopped

4 ounces white mushrooms -- chopped

1 29 oz can plum tomatoes -- drained and chopped

1 teaspoon dried marjoram

salt and freshly ground black pepper

1 pound fusilli

freshly shaved or grated Parmesan or soy

Parmesan cheese

 

Heat the oil in a large skillet over medium heat. Add the garlic and both kinds

of mushrooms, and cook until the vegetables soften, about 5 minutes. Add the

tomatoes, marjoram, and salt and pepper to taste. Simmer for 15 minutes to

blend the flavors. Cook the fusilli in salted boiling water, stirring

occasionally, until it is al dente, about 8 to 10 minutes. When the pasta is

cooked, drain it and place in a large serving bowl. Add the sauce, and toss

gently to combine. Top with a sprinkling of cheese and serve immediately.

 

Other Pasta Choices: gemelli, cavatappi

 

Source:

" Pasta For All Seasons "

Copyright:

" 2000 by Robin Robertson "

 

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Per Serving (excluding unknown items): 607 Calories; 9g Fat (13.6% calories from

fat); 19g Protein; 115g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 29mg

Sodium. Exchanges: 5 1/2 Grain(Starch); 6 Vegetable; 2 Fat.

 

NOTES : For a deeper, more woodsy flavor, eliminate the white mushrooms and use

all porcini mushrooms instead. As another alternative, use one ounce of dried

porcini for an even more intense flavor. Reconstitute dried porcini in warm

water for twentt minutes before using in the recipe.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0