Mushroom marinara for fusilli pasta
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion -- coarsely chopped |
| 2 | Cloves garlic -- minced | |
| ½ | pounds | Portobello or button |
| Mushrooms -- sliced 1/4 | ||
| Inch | ||
| ½ | pounds | Cultivated mushrooms -- |
| Sliced 1/2 inch | ||
| 2 | cups | Cherry tomatoes or 4 to 6 |
| 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 -- |
| (16 ounce) chopped, | ||
| Juice reserved | ||
| ¼ | teaspoon | Crushed red pepper |
| Salt -- optional | ||
| ¼ | teaspoon | Freshly ground black pepper |
| Olive oil spray | ||
| 1 | tablespoon | Cornstarch -- optional |
| 16 | ounces | Fusilli pasta |
Directions
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