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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: http://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.

 

 

 


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