Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Domestic white (or “button”) mushrooms stand in for the meat in this still-hearty variation of a classic sauce. Serve with a sprinkling of freshly grated Parmesan or a spoonful of part-skim ricotta cheese. Complete the meal with a crisp arugula salad.

EatingWell Test Kitchen

Gallery

Recipe Summary test

total:
35 mins
Servings:
2
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large saucepan of water to a boil. Cook pasta until just tender, about 10 minutes, or according to package directions. Drain, then return the pasta to the pot.

    Advertisement
  • Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallots, carrot, mushrooms, salt and pepper; cook, stirring often, until the mushrooms have wilted and the juices have evaporated, about 12 minutes. Stir in tomatoes and oregano and cook, stirring often, until the sauce has thickened slightly, about 5 minutes. Pour the sauce over the pasta and stir to coat.

Tips

Make Ahead Tip: Make the sauce (Step 2), cover and refrigerate for up to 3 days.

Nutrition Facts

378 calories; protein 13.6g; carbohydrates 66g; dietary fiber 9.9g; sugars 14.7g; fat 8.2g; saturated fat 1.1g; vitamin a iu 7626.4IU; vitamin c 41.2mg; folate 63.6mcg; calcium 92.4mg; iron 4.2mg; magnesium 93.3mg; potassium 931.6mg; sodium 662mg; thiamin 0.4mg.
Advertisement