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Peppery Mushroom Pasta




Source of Recipe


Philly Burbs


List of Ingredients




1 pound mushrooms
12 ounces fettuccine
4 tablespoons olive oil, divided
1 teaspoon salt, divided
¾ teaspoon ground black pepper
1 tablespoon minced garlic
¼ teaspoon crushed red pepper
1 (15-ounce) can crushed tomatoes in puree
1 cup chicken or vegetable broth
8 ounces fresh asparagus or green beans, sliced diagonally in 1-inch pieces (about 1½ cups, or more if desired)
Chopped parsley (optional)



Recipe



Bring a large pot of lightly salted water to a boil. Meanwhile, remove any portobello stems by twisting off. Trim and slice stems and caps; halve the portobello cap slices.

Begin boiling pasta according to package directions. Meanwhile, in a large, nonstick skillet, heat 2 tablespoons olive oil over high heat. Add mushroom slices and cook, stirring, about 5 minutes. Sprinkle with ¼ teaspoon salt and black pepper. Remove to plate and keep warm.

In same skillet, add remaining 2 tablespoons olive oil. Saute garlic and red pepper with remaining ¾ teaspoon salt. Cook about 1 minute. Immediately add crushed tomatoes and 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 or green beans, cover and cook 2 minutes. 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.
Makes 4-6 servings.

Source: Mushroom Council