Free Recipe Mushroom Marinara for Fusilli Pasta
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Mushroom Marinara for Fusilli Pasta Recipe
1 lg Onion; coarsely chopped
2 Cloves garlic; minced
1/2 lb Portobello or button
-mushrooms; sliced 1/4 inch
1/2 lb Cultivated mushrooms;
-sliced 1/2 inch
2 c Cherry tomatoes or 4 to 6
-tomatoes; diced
1/2 c Fennel bulb; sliced
1 ts Dried oregano
2 tb Chopped fresh basil
1/4 ts Fennel seed
1 cn Low-sodium whole tomatoes;
-(16 ounce) chopped,
Juice reserved
1/4 ts Crushed red pepper
Salt; optional
1/4 ts Freshly ground black pepper
Olive oil spray
1 tb Cornstarch; optional
16 oz Fusilli pasta
Mushroom Marinara for Fusilli Pasta Preparation
In a large nonstick skillet over medium heat, heat 3 tablespoons water, the onion, garlic, mushrooms, cherry tomatoes, fennel, oregano, basil, and fennel seed. Cover and cook, adding more water if the mixture becomes dry, for about 10 minutes, and stir occasionally to break up the cherry tomatoes. Stir in the canned tomatoes, crushed red pepper, and salt, if using, and pepper and spray lightly with olive oil. Cover and cook, stirring occasionally, for 5 to 7 minutes. If the sauce is too thin, mix 1 tablespoon cornstarch with the reserved tomato juice. Increase the heat to high, and add the cornstarch mixture, stirring until thickened. Meanwhile, in a large pot of boiling water, cook the pasta; drain and remove to a warm serving bowl. Spoon the sauce over the pasta and serve immediately. Posted to MC-Recipe Digest V1 #179 Date: Thu, 1 Aug 1996 13:23:43 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : Fusilli, twists, shells, wheels, ziti, or penne make a fine mouthful to hold this robust sauce..-Lynn 335 calories with less than 10% cff
Cooking Temperature:
Recipe Serves: 6
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