Peppery Portobellos with Pasta

By Hklbrries

Ingredients

• 1 pound mushrooms, without stems
• 12 ounces fettucine pasta, uncooked
• 4 tbsp olive oil, divided
• 1 tsp salt, divided
• 3/4 tsp ground black pepper
• 1 tbsp minced garlic
• 1/4 tsp crushed red pepper
• 1 (15 ounce) can crushed tomatoes in puree
• 1 cup vegetable broth
• 8 ounces fresh asparagus or green beans, sliced diagonally in 1-inch pieces

Preparation

Step 1

Bring a large, covered pot of water to a boil. Trim and thinly slice mushrooms; halve each slice. Add pasta to boiling water; cook until barely tender, about 10 minutes.

Meanwhile, in a large, non-stick skillet, heat 2 tbsp of oil over high heat. Add mushrooms; cook and stir about 5 minutes. Sprinkle with 1/4 tsp of salt and all of black pepper. Remove to a plate; cover loosely to keep warm.

In the same skillet, heat remaining 2 tbsp of oil. Add garlic, red pepper and remaining 3/4 tsp salt. Cook and stir over medium heat until garlic is golden, about 1 to 2 minutes. Immediately add crushed tomatoes and vegetable broth. Bring to a boil, reduce heat to medium and simmer, uncovered, to blend the flavors and thicken sauce, about 5 minutes.

Add asparagus or green beans; cover and cook until barely tender, about 2 minutes. Stir in cooked mushrooms and any accumulated liquid. Drain pasta; place in large serving bowl or individual bowls. Spoon mushroom mixture over pasta. Sprinkle with chopped parsley, if desired.