Mushroom-Herb Spaghetti

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.

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

Step 1

Cook pasta according to package directions, drain, and spoon into a serving bowl.

Step 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

Serve pasta topped with sauce and oregano. Serve shaved parmesan on the side.

Step 4

Note: Nutritional analysis is per 2-cup serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 416Calories from Fat 10

% Daily Value *
Total Fat 4.9g8%

Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 779mg33%
Total Carbohydrate 77g26%

Dietary Fiber 5g20%
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Mushroom-Herb Spaghetti