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PEPPERY PORTABELLAS WITH PASTA

Source of Recipe

Mushroom Info


Recipe Introduction

This recipe was modified to meet the needs of the Vegan diet. The original called for Chicken Broth, Vegetable Broth was substituted.

Recipe Link: www.mushroominfo.com

List of Ingredients

1 pound portabella mushrooms*
12 ounces fettuccini pasta (uncooked)
4 tablespoons olive oil, divided
1 teaspoon salt, divided
3/4 teaspoon ground black pepper
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper
1 can (15 ounces) crushed tomatoes in puree
1 cup chicken or vegetable broth
8 ounces (about 1-1/2 cups) fresh asparagus or green beans, sliced
diagonally in 1-inch pieces


Recipe

Bring a large covered pot of water to a boil. Meanwhile, slice portabellas;
halve each slice. To boiling water add fettuccini; cook until barely tender,
about 10 minutes. In a large nonstick skillet, heat 2 tablespoons of the oil
over high heat. Add mushrooms; cook and stir about 5 minutes. Sprinkle with
1/4 teaspoon salt and the black pepper. Remove to a plate; cover loosely to
keep warm. In the same skillet, heat remaining 2 tablespoons oil. Add garlic
red pepper and remaining 3/4 teaspoon salt; cook and stir over medium heat
until garlic is golden, 1 to 2 minutes. Immediately add crushed tomatoes and
chicken broth. Bring to a boil; reduce heat to medium and simmer uncovered
to blend the flavors and thicken the sauce, about 5 minutes. Add asparagus;
cover and cook until barely tender, about 1 minute. Stir in cooked mushrooms
and any accumulated liquid. Drain pasta; place in a large serving bowl or in
individual bowls. Spoon mushroom mixture over pasta. Sprinkle with chopped
parsley, if desired.

*If using portabellas with stems, remove stems, trim and thinly slice. For a
lighter colored sauce, scrape out mushroom gills with a spoon.