Portabella Mushroom Pasta Toss |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Rich, hearty, vegan fare that even carnivores will go wild over. Serve with crusty grilled Italian bread for a unique indulgence. 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:
1. 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.
2. 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.
3. Add mushrooms and cook until they are cooked down and softened. Add marinara and basil. Let the flavors cook together for 10 minutes.
4. When pasta finishes cooking, drain well, reserving a few tablespoons of the pasta water. Add pasta and small amount of pasta water to sauce.
5. Garnish with coarsely chopped or whole leaf basil. Mangia!
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