Thursday, March 6, 2014

Easy Mushroom-Tomato Pasta Sauce

A super easy, tasty, accompaniment to your favorite pasta! 

Fresh whole wheat pappardelle with sauce

1 large onion, diced (about 1-1/2 cups)
1-1/2 cups sliced mushrooms
1-1/2 cup diced plum tomatoes (remove pulp and seeds)
2 tbsp olive oil
Black pepper

Optional: 1/3 cup grated Parmesan cheese

If you are starting with whole mushrooms, very quickly rinse them under cold water to remove dirt (don't soak, because mushrooms easily absorb water and then you are left with yucky soggy mushrooms!); afterwards, gently dry them on a clean towel, and spread out to let dry further.

Heat oil in large non-reactive skillet (stainless steel preferably; don't use aluminum as the acids in the tomato can discolor and give an off flavor to the sauce ). 
Add mushrooms, and add a dash of salt. Stir to coat, and sauté over medium-high heat for about 4-5 min. Stir in onions, sprinkle another dash of salt in, and cook another 5 or so until onions are translucent. Add in tomatoes, add a sprinkle of salt and pepper, and cook about 4 min. Season to taste with salt and pepper to finish the sauce.  

If you are ok with cheese, you can stir in about 1/3 cup grated Parmesan at this point. 

Toss the sauce with cooked pasta and fresh parsley (you can reserve some to around on top or mix it all in). Now, dig in!

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