Mushroom marinara for fusilli pasta

Yield: 6 Servings

Measure Ingredient
1 large Onion -- coarsely chopped
2 \N Cloves garlic -- minced
½ pounds Portobello or button
\N \N Mushrooms -- sliced 1/4
\N \N Inch
½ pounds Cultivated mushrooms --
\N \N Sliced 1/2 inch
2 cups Cherry tomatoes or 4 to 6
\N \N Tomatoes -- diced
½ cup Fennel bulb -- sliced
1 teaspoon Dried oregano
2 tablespoons Chopped fresh basil
¼ teaspoon Fennel seed
1 can Low-sodium whole tomatoes --
\N \N (16 ounce) chopped,
\N \N Juice reserved
¼ teaspoon Crushed red pepper
\N \N Salt -- optional
¼ teaspoon Freshly ground black pepper
\N \N Olive oil spray
1 tablespoon Cornstarch -- optional
16 ounces Fusilli pasta

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.

Recipe By : Lynn Fischer, Healthy Indulgenges, 1996

Similar recipes