Easy Porcini Mushroom Pasta Recipe




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Published on Mar 7, 2017


1 tablespoon olive oil
2 cloves garlic, minced
1/2 red onion, minced
1/2 cup red bell pepper, julienned
1/2 cup julienned carrots
1/2 cup dry red wine
1 cup rehydrated porcini mushrooms
1 1/2 cups crushed tomatoes
2 teaspoons chopped fresh basil
1 teaspoon dried rosemary, crushed
salt and pepper to taste
6 cups tagliatelle ( wide noodles

Heat the oil in a large skillet over medium heat. Add garlic and onions and saute for 4 minutes, then add red bell pepper and carrots and saute for 4 more minutes. Add red wine, raise heat and boil for 1 minute; then reduce heat to medium low, add mushrooms and cook for 3 minutes.
Add tomatoes, basil and rosemary and season with salt and pepper to taste. Simmer for 10 minutes and serve sauce over cooked noodles.

Calories: 335 kcal 17%
Fat: 4.3 g 7%
Carbs: 56.1g;18%
Protein: 13.8 g 28%
Cholesterol: 0 mg 0%
Sodium: 19 mg 1%
Based on a 2,000 calorie diet


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