Peppery Portabellas with Pasta
- 1 pound portabella mushrooms, without stems
- 12 ounces fettuccine pasta, uncooked
- 4 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 3/4 teaspoon ground
- 1 tablespoon minced garlic
- 1/4 teaspoon crushed red pepper
- 1 (15 ounce) can crushed tomatoes in puree
- 1 cup chicken or vegetable broth
- 8 ounces fresh asparagus or green beans, sliced diagonally in 1-inch pieces
- Bring a large, covered pot of water to a boil.
- Trim and thinly slice mushrooms;
halve each slice.
- Add pasta to boiling water; cook until barely tender, about 10
- Meanwhile, in a large, non-stick skillet, heat two tablespoons of oil over high
heat. Add mushrooms; cook and stir about five minutes.
- Sprinkle with 1/4 teaspoon
of salt and black pepper.
- Remove to a plate; cover loosely to keep warm.
- In the same skillet, heat remaining two tablespoons of oil. Add garlic, red pepper
and remaining 3/4 teaspoon salt. Cook and stir over medium high heat until garlic
is golden, about one to two minutes.
- Immediately add crushed tomatoes and chicken
broth. Bring to a boil, reduce heat to medium and simmer, uncovered, to blend the
flavors and thicken sauce, about five minutes.
- Add asparagus or green beans; cover and cook until barely tender, about two minutes.
- Stir in cooked mushrooms and any accumulated liquid.
- Drain pasta; place in large serving bowl or individual bowls.
- Spoon mushroom
mixture over pasta.
- Sprinkle with chopped parsley, if desired.
Recipe used with permission from the Mushroom Council.