Pasta Day: Penne With Wild Mushroom Sauce

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* Exported from MasterCook *

 

Penne With Wild Mushroom Sauce

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 32

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

8 ounces button mushrooms -- sliced

6 ounces sliced cremini mushrooms -- (Italian brown)

(see Helpful Hints)

4 ounces fresh oyster or shiitake mushrooms -- sliced

(see Helpful Hints)

4 cloves garlic -- minced

14 ounces canned stewed tomatoes

14 ounces canned tomato purée

1/4 cup water

2 teaspoons dried oregano

1 teaspoon dried basil

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

1/4 cup fresh basil leaves -- coarsely chopped

12 ounces penne

 

Makes 4 servings

 

The availability of wild mushrooms has skyrocketed in recent years. A

melange of mushrooms brings a woodsy flavor and chunky texture to this

hearty dish.

 

In a large saucepan, heat the oil over medium heat. Add the mushrooms and

garlic and cook, stirring, until the mushrooms are tender, about 7

minutes. Stir in the stewed tomatoes, tomato purée, water, oregano, basil,

pepper, and salt. Reduce the heat to low and simmer for 20 minutes,

stirring occasionally. Stir in the basil and remove from the heat.

 

Meanwhile, in a large saucepan, bring 3 quarts of water to a boil. Place

the penne in the boiling water, stir, and return to a boil. Cook until al

dente, stirring occasionally, 9 to 11 minutes. Drain in a colander and

transfer to warm serving plates.

 

Spoon the sauce over the pasta. Serve with warm Italian bread.

 

You can find fresh cremini, oyster, and shiitake mushrooms in the produce

section of well-stocked grocery stores. Parmesan cheese makes a natural

garnish.

 

Serving: 447 Calories; 15g Protein; 9g Fat; 81g Carbohydrates; 0

Cholesterol; 695mg Sodium; 8g Fiber.

 

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