Spaghetti With Red Sauce And Fresh Mushrooms Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Onions | 1⁄2 Cup (8 tbs), chopped | |
| Garlic | 2 Clove (10 gm), minced | |
| Mushrooms | 2 Pound | |
| Tomatoes | 16 Ounce, crushed (with juices) | |
| Tomato paste | 1 Tablespoon | |
| Fresh basil | 1 Tablespoon, snipped | |
| Snipped parsley | 1 Tablespoon (fresh) | |
| Sugar | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Dried thyme | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Spaghetti | 12 Ounce |
Nutrition Facts
Serving size
Calories 427 Calories from Fat 54
% Daily Value*
Total Fat 6 g9.6%
Saturated Fat 0.94 g4.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 273.8 mg11.4%
Total Carbohydrates 82 g27.3%
Dietary Fiber 5.1 g20.5%
Sugars 9.4 g
Protein 21 g42.8%
Vitamin A 32.5% Vitamin C 48.1%
Calcium 10.6% Iron 35.7%
*Based on a 2000 Calorie diet
Directions
Add the oil and heat over medium heat.
Add the onions and garlic.
Cook and stir about 3 minutes or until tender.
Meanwhile, coarsely chop 1 pound of the mushrooms and slice the remaining mushrooms.
Add the chopped and sliced mushrooms to the onion mixture.
Cook and stir for 15 to 20 minutes or until their liquid evaporates and they begin to brown.
Stir in the tomatoes (with juices), tomato paste, basil, parsley, sugar, oregano, thyme and salt.
Bring to a gentle boil.
Reduce the heat.
Simmer, uncovered, for 10 to 15 minutes or until the sauce is slightly thickened.
Meanwhile, cook the pasta according to the directions on the package and drain.
Serve the sauce on top of the hot pasta.
Chef
