Yield: 4 -6
| Measure | Ingredient |
|---|---|
| 1 pounds | Fusilli |
| 1 large | Onion; finely chopped |
| 2 | Cloves garlic; crushed |
| 1 cup | Red wine |
| 3 larges | Portobello mushrooms; cut into bite-size pieces |
| ½ tablespoon | Basil |
| Oregano and pepper to taste | |
| ½ cup | Sun-dried tomatoes; (soaked in 1 c hot water, about 30 min) chopped |
| 1 cup | Veg boullion |
(original recipe by Ellen Lord) Cook pasta while cooking sauce, so they're done at about the same time.
Cook onion and garlic until almost golden in a non-stick pan in the liquid you prefer. Add wine to deglaze the pan. Add the mushrooms, herbs and pepper. Lower the heat and simmer until the mushrooms are almost done. Add the tomatoes and their liquid and the stock and cook until the stock just comes to a boil, scraping the bottom of the pan if necessary. Add the pasta, mix well and heat through.
Posted to fatfree digest by The Bilinski Family <twix@...> on May 25, 1998