Capellini with portobello tomato sauce

Yield: 1 Servings

Measure Ingredient
½ cup All purpose flour
1 tablespoon Creole seasoning
¼ cup Olive oil
4 larges Portobello mushrooms; rinsed stemmed, cut into 1/2 inch slices
¾ pounds Angel hair pasta
2 cups Spaghetti sauce; hot
½ cup Grated Parmesan cheese

Prep: 10 min, Cook: 10 min.

Combine flour with Creole seasoning until thoroughly blended. Dredge mushrooms thoroughly in seasoned flour, shaking off any excess. Heat oil in a heavy nonstick skillet over high heat. When oil is hot and almost smoking, add mushrooms and saut‚ about 1 minute per side until golden brown. Transfer mushrooms to a platter. Set aside and keep warm. Cook pasta in a large pot of boiling salted water 4-5 minutes or until al dente. Drain pasta in a colander. Serve pasta topped with sauce, mushrooms and Parmesan.

Posted to recipelu-digest by molony <molony@...> on Feb 19, 1998

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