Mushroom Pasta for 2

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Servings: 2
  • About This Recipe

    “Perhaps you can serve this as a Valentine dish! It is good at any time. Use a good quality PURE parmesan cheese. It costs more but is worth it. Grate your own then it is really fresh and the flavor comes through”

    Ingredients

  • 2tablespoonsonions, chopped
  • 3clovesgarlic, minced
  • 1teaspoonlite olive oil( or virgin)
  • 1cupportabella mushroom, sliced( you may use shitake or brown or regular mushrooms)
  • 1cupcanned Italian tomatoes, chopped,drained( reserve liquid)
  • 8black olives, pitted,cut in half
  • 1/4 teaspooncrushed red pepper flakes( or less)
  • 2cupscooked penne or 2cupsother pastas
  • 4teaspoonsparmesan cheese, graterd
  • salt & pepper
  • fresh basil leaf, to garnish( to garnish)
  • Directions

  • In a skillet heat oil and add the onion& garlic when fragrent,add tomatoes& mushrooms, add reserved liquid, cover and simmer for 15 minutes Add olives and hot pepper& season if you wish.
  • Place hot cooked pasta in a serving bowl Top with mushroom sauce, toss to combine Sprinkle with parmesan, garnish with basil and serve.
  • Reviews

  • “This was afilling and tasty dish I used Kalamata Olives and Shitake Mushrooms and lots of freshly grated Parmesan cheese”

  • “Great, simple dish! Amen to using good quality parmesan. I have no idea what black mushroom is so i use regular and shiitake mushrooms. Thx Bergy”

  • “This is the first “meatless” dish I’ve made for my husband on my new diet.I added too much red pepper flake, but other than that, this was a great dish.I also added some chopped fresh green squash and let the sauce cook longer than the recipe requires, to let the ingredients cook down a bit.Will add this one to my dinner file!”

  • “We were just in the mood for pasta, and had some mushrooms to use.We loved this sooo much.I substituted rigatoni for penne, because I didn’t have any penne, but that’s the only change I made.Agree with other comments about the parmesan – you need to use the best quality you can get your hands on.Bergy, thank you so much for sharing this – it’s so nice to find a mushroom sauce for pasta that ‘s so low in calories and that isn’t cream based.We will be having this again very soon.”

  • “Simple and delicious, easy to make, true!LOVED the taste, will be a keeper too!”

  • “Very tasty pasta!I used whole wheat penne and didn’t have any pepper flakes so used one chopped jalepeno pepper, it gave it a nice bite. Used lots of yummy parmesan and sprinked with parsley. Good supper, thanks for sharing.”

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