Mushroom-Herb Spaghetti
Photo: Iain Bagwell; Styling: Kevin Crafts
Here's our vegetarian play on the classic Bolognese pasta dish. We used precut mushrooms to make it a quick dinner, but a mixture of gourmet mushrooms would be a decadent variation. Just don't forget parmesan cheese for the top.
How to Make It
Step 1
1
Cook pasta according to package directions, drain, and spoon into a serving bowl.
Step 2
2
While pasta is cooking, heat oil in a large frying pan over medium heat. Cook onion and garlic until softened, about 5 minutes. Add mushrooms and cook until starting to brown, about 10 minutes. Add tomato paste, diced tomatoes, rosemary, salt, and pepper. Simmer 10 minutes.
Step 3
3
Serve pasta topped with sauce and oregano. Serve shaved parmesan on the side.
Step 4
4
Note: Nutritional analysis is per 2-cup serving.
Ingredients
12 ounces spaghetti
1 tablespoon olive oil
1 small onion, chopped
1 large garlic clove, minced
2 pkgs. (8 oz. each) sliced mushrooms
2 tablespoons tomato paste
1 can (14 oz.) diced tomatoes
1 tablespoon chopped fresh rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh oregano leaves
Shaved parmesan cheese
Directions
Step 1
1
Cook pasta according to package directions, drain, and spoon into a serving bowl.
Step 2
2
While pasta is cooking, heat oil in a large frying pan over medium heat. Cook onion and garlic until softened, about 5 minutes. Add mushrooms and cook until starting to brown, about 10 minutes. Add tomato paste, diced tomatoes, rosemary, salt, and pepper. Simmer 10 minutes.
Step 3
3
Serve pasta topped with sauce and oregano. Serve shaved parmesan on the side.
Step 4
4
Note: Nutritional analysis is per 2-cup serving.
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