Mushroom Pasta

Name: Mushroom Pasta
Yield: 3 servings
Cuisine: American
Ingredients: 300 grams Pasta; 400 grams Button mushrooms; 400 grams Tomatoes; 1 Onion; 1 stalk Fresh parsley; 1 Basil; 30 ml White wine; 40 ml Olive oil; 1 Salt and pepper

cookpad.japan @cookpad_jp

La ricetta della categoria vegetariana.

If you use canned tomatoes, use half canned tomatoes and half tomato puree.
If you use fresh tomatoes, parboil the tomatoes in boiling water for 30 seconds. Cool in cold water, peel and cut. Recipe by SteffiLux

La ricetta della categoria vegetariana.

cookpad.japan @cookpad_jp

La ricetta della categoria vegetariana.

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Ingredients

3 servings

300 gramsPasta
400 gramsButton mushrooms
400 gramsTomatoes
1Onion
1 stalkFresh parsley
1Basil
30 mlWhite wine
40 mlOlive oil
1Salt and pepper

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Steps

1

Rinse the vegetables. Roughly chop the onion, button mushrooms and parsley. Shred the basil with your hands. Refer to Hints for the tomatoes.
2

Heat olive oil in a frying pan, fry the onion for a minute, add the mushrooms and fry for 2 minutes.
3

Add the white wine. After evaporating off the alcohol, add the tomatoes and simmer over low heat with a lid on for 15 minutes. Season with salt and pepper, and add the parsley and basil.
4

While you are making the sauce, cook the pasta in hot water with a generous amount of salt until it's al dente (about 1 minute before the cooking time listed on the package)!
5

Add the cooked pasta into the sauce and mix. Serve on a plate, sprinkle with a lot of parmesan cheese and enjoy!