Pasta w/ Wild Mushroom Sauce
Source of Recipe
adapted from the Low-Salt Cookbook
List of Ingredients
1 tablespoon olive oil (or use 1/4 cup broth)
1 cup sliced frsh mushrooms
1/3 cup chopped onion
1 medium clove garlic, minced
16 ounces can no salt added diced tomatoes, w/ juice
6 ounces no salt tomato paste
1/2 cup water
1 tablespoon splenda
1 bay laf
3/4 teaspoon chopped fresh basil (1/4 tsp dried)
3/4 teaspoon chopped fresh oregano (1/4 tsp dried)
1/8 teaspoon pepper
1/8 teaspoon cayenne (optional) Recipe
Buny's note: use over rice pasta, or on baked potato, etc. Heat a large nonstick skillet over medium-high heat. Add oil and swirl to coat bottom (or use cooking spray or broth for this step). Cook mushrooms, onion, and garlic for 3-5 minutes or until onion is translucent, stirring occasionally.
Stir in remaining sauce ingredients. Simmer, covered, for 1-2 hours, stirring occasionally. If sauce appears too thick, add water. Remove bay leaf before serving.
|
|
member logon
