Portabello Mushrooms, Pasta & Fresh Tomato Sauce
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
tomato sauce
|
|
| ½ | pound |
angel hair pasta
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
creole seasoning
|
* |
| ¼ | cup |
olive oil
|
|
| 4 | each |
mushrooms, portabello
rinsed and stemmed |
*
|
| ½ | cup |
Parmesan cheese
freshly grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
tomato sauce
|
|
| 226.8 | g |
angel hair pasta
|
|
| 118 | ml |
all-purpose flour
|
|
| 15 | ml |
creole seasoning
|
* |
| 59 | ml |
olive oil
|
|
| 4 | each |
mushrooms, portabello
rinsed and stemmed |
*
|
| 118 | ml |
Parmesan cheese
freshly grated |
|
Directions
Prepare the Fresh Tomato Sauce, and keep warm.
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 i s hot and almost smoking, add the mushrooms, top side first, and sauté them until golden brown, for about 1 minutes on each side.
Remove from skillet.
Cook pasta and drain.
To serve, mound ½ cup of pasta in each pasta bowl.
Place 1 mushroom, top side up, on each pasta serving.
Nap with ½ cup of sauce, and sprinkle with 2 tablespoons of the Parmesan.
