Pasta With Mushroom Tomato Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My brother, the carnivore, gave this his seal of approval: It's good- the sauce is very light. He came back for the leftovers and had a second dinner later in the evening. Ingredients:
2 tablespoons olive oil |
12 ounces mushrooms |
2 tablespoons flour |
1/4 cup scallion, minced |
1 cup milk |
1 cup chopped tomato with juice |
1 teaspoon dried parsley |
salt and pepper |
1 lb radiatore or 1 lb other small shell pasta |
Directions:
1. Wash and chop mushrooms (I buy the presliced ones and just cut the big pieces in half).
2. Heat oil in a skillet, add scallions and mushrooms and cook 5 minutes, stirring occasionally.
3. Add flour and cook for 2 minutes, stirring constantly.
4. Slowly stir in milk and tomatoes and cook until it makes a smooth sauce.
5. Stir in parsley, salt, and pepper.
6. Cook the pasta and drain.
7. Toss pasta and sauce.
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