Porcini Mushroom Pasta

Tagliatelle pasta topped with a fragrant, colorful porcini mushroom sauce which includes carrot, red bell pepper, red wine and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.

• Calories: 335 Calories

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon dried rosemary, crushed
• salt and pepper to taste
• 2 cloves garlic, minced
• ½ cup julienned carrots
• ½ red onion, minced
• 2 teaspoons chopped fresh basil
• ½ cup red bell pepper, julienned
• ½ cup dry red wine
• 1 cup rehydrated porcini mushrooms
• 1 ½ cups crushed tomatoes
• 6 cups tagliatelle ( wide noodles)

Recipe Instructions

Step 1

Heat the oil in a large skillet over medium heat. Add garlic and onions and saute for 4 minutes, then add red bell pepper and carrots and saute for 4 more minutes. Add red wine, raise heat and boil for 1 minute; then reduce heat to medium low, add mushrooms and cook for 3 minutes.

Step 2

Add tomatoes, basil and rosemary and season with salt and pepper to taste. Simmer for 10 minutes and serve sauce over cooked noodles.