Portabella Mushroom Pasta Toss

Photo by Lisa M.
Adapted from food.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from food.com

Ingredients

  • 1

    red onion

  • 2

    garlic cloves, smashed or chopped

  • 2

    tablespoons olive oil

  • 5

    portabella mushroom caps, scrubbed and sliced into strips or diced

  • fresh basil, snipped, to taste

  • 1

    (26 ounce) jar marinara sauce (make sure it's cheeseless) or 1 (26 ounce) jar pasta sauce (make sure it's cheeseless)

  • 16

    ounces whole wheat pasta, any shape

Directions

Place 5 quarts of water in a large pot. Bring to a boil and add salt if desired. Add pasta and cook for 8-12 minutes. In a second large pot, heat olive oil. Add red onion and stir until lightly caramelized. Add garlic and cook for one minute, being careful not to burn it. Add mushrooms and cook until they are cooked down and softened. Add marinara and basil. Let the flavors cook together for 10 minutes. When pasta finishes cooking, drain well, reserving a few tablespoons of the pasta water. Add pasta and small amount of pasta water to sauce. Garnish with coarsely chopped or whole leaf basil. Mangia!

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