Portabello Mushrooms, Angel Hair Pasta, & Fresh Tomato Sauce
Yield
servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
tomato sauce
fresh |
|
| ½ | pound |
angel hair pasta
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
creole seasoning
|
* |
| ¼ | cup |
olive oil
|
|
| 4 | each |
mushrooms, portabello
each 4 to 5 inches in diameter, rinsed, stemmed |
*
|
| ½ | cup |
Parmesan cheese
fresh, coarsely grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
tomato sauce
fresh |
|
| 226.8 | g |
angel hair pasta
|
|
| 118 | ml |
all-purpose flour
|
|
| 15 | ml |
creole seasoning
|
* |
| 59 | ml |
olive oil
|
|
| 4 | each |
mushrooms, portabello
each 4 to 5 inches in diameter, rinsed, stemmed |
*
|
| 118 | ml |
Parmesan cheese
fresh, coarsely grated |
|
Directions
Meanwhile, combine the flour with the Creole Seasoning until thoroughly blended.
Dredge the mushrooms thoroughly in the seasoned flour, shaking off any excess.
Heat the remaining oil in a large skillet over high heat.
When the oil is hot and almost smoking, add the mushrooms, top side first, and sauté them until golden brown, for about 1 minute on each side.
Remove the mushrooms from the skillet.
Cook the pasta in a large pot of boiling salted water according to package directions. Drain.
To serve, mound ½ cup of angel hair in each of 4 pasta bowls.
Place 1 mushroom, top side up, on each portion of pasta.
Nap with ½ cup of the sauce, and sprinkle with 2 tablespoons of the Parmesan.
