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Dried Porcini and Tomato Sauce with Fusilli















Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


1 cup mushrooms, porcini, dried
1 ounce
1 tablespoon olive oil
or any vegetable oil, or butter
4 tablespoons shallots
minced, or finely chopped onion
3 large garlic cloves
or to taste, minced
1 x salt
to taste
28 ounces tomatoes, canned with juice
1 can, coarsely pureed in a food processor
1 teaspoon thyme
freshly chopped, or 1/2 teaspoon thyme, dried
1 x black pepper
freshly ground, to taste
1 pound pasta, fusilli
or any your favorite pasta


Add the mushrooms in a bowl or a measuring cup and cover with hot water.

Let soak about 30 minutes, until soft.

Line a strainer with cheesecloth and set it over a bowl.

Drain the mushrooms and squeeze them over the strainer.

Then rinse in several changes of water or under running water and coarsely chop.

Measure out ¼ cup of the mushroom soaking liquid.

Heat a large pot of water for the pasta.

Add the oil in a large, wide, heavy nonstick frying pan over medium heat and stir in the shallots or onion.

Cook, stirring, until tender, 4 to 6 minutes.

Stir in the garlic and cook for 1 minute, until fragrant, then stir in the mushrooms and cook for another 1 to 2 minutes, until fragrant, stir constantly.

Pour in the tomatoes and their juice, the reserved ¼ cup of mushroom soaking liquid, the thyme and ½ teaspoon salt.

Mix and turn up the heat.

When the tomatoes start bubbling, lower the heat to medium and cook, stirring often, until thick and fragrant, 18 to 20 minutes.

Stir in black pepper and salt and to taste. Keep warm.

When the pasta water comes to a boil, add a tablespoon of salt into the pasta.

Cook al dente, following the timing directions on the package but checking a minute or two before the suggested time is up.

Remove ¼ cup of the pasta cooking water and stir into the mushroom sauce.

When the pasta is cooked through but still firm to the bite, remove another ½ cup water, drain the pasta and toss with the sauce in the frying pan if possible.

If you wish to thin out the sauce or moisten the pasta further, add a few tablespoons of the pasta cooking water or more of the mushroom soaking liquid.

Serve hot with some grated parmesan on top.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 3269% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 206mg 9%
Total Carbohydrate 21g 21%
Dietary Fiber 4g 15%
Sugars g
Protein 22g
Vitamin A 5% Vitamin C 23%
Calcium 6% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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