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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 8 ounce white mushrooms, sliced
- 6 ounce portobello mushrooms, sliced
- 4 ounce oyster mushrooms, sliced
- 6 x garlic cloves, chopped
- 1/4 c. water, or possibly red wine
- 1 can stewed tomatoes, (14 oz)
- 1 can tomato puree, (14 oz)
- 2 tsp dry basil
- 2 tsp dry oregano
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 c. fresh basil, arugula or possibly parsley, minced
- 12 ounce dry spaghetti">linguini or possibly spaghetti
Direcciones
- Heat oil over medium heat in large saucepan. Add in mushrooms; cook, stirring frequently, till the mushrooms are caramelized, about 7 min. Stir in garlic, wine or possibly water; cook, stirring, till liquid is evaporated. Add in tomatoes, tomato puree, and dry seasonings. Reduce heat to low; simmer for 20 min, stirring occasionally. (Partially cover the pan to keep the sauce from splattering.) Remove from heat; stir in fresh herbs.
- Meanwhile, place pasta in boiling water to cover, stir and return to boil.
- Cook till al dente, about 9-12 min. Drain and transfer to hot serving plates.
- Spoon sauce over pasta. If you like, serve with grated parmesan or possibly romano cheese and hot Italian bread.
- Makes 6 servings, 6 grams of fat per 1 c. serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 373g | |
| Recipe makes 6 servings | |
| Calories 350 | |
| Calories from Fat 53 | 15% |
| Total Fat 6.1g | 8% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 927mg | 39% |
| Potassium 1232mg | 35% |
| Total Carbs 64.36g | 17% |
| Dietary Fiber 6.6g | 22% |
| Sugars 12.27g | 8% |
| Protein 12.99g | 21% |
