Spaghetti with Mushroom Bolognese
.
Yield
2 servingsPrep
10 minCook
26 minReady
36 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
spaghetti
whole wheat |
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 2 | large |
shallots
finely chopped |
*
|
| 1 | large |
carrots
peeled and finely chopped |
|
| 10 | ounces |
mushrooms
finely chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 15 | ounces |
tomatoes, canned
diced |
|
| 2 | teaspoons |
oregano
chopped fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
spaghetti
whole wheat |
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 2 | large |
shallots
finely chopped |
*
|
| 1 | large |
carrots
peeled and finely chopped |
|
| 289 | ml/g |
mushrooms
finely chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 433.5 | ml/g |
tomatoes, canned
diced |
|
| 1E+1 | ml |
oregano
chopped fresh |
|
Directions
Bring a large saucepan of water to a boil.
Cook pasta until just tender, about 10 minutes, or according to package directions. Drain, then return the pasta to the pot.
Meanwhile, heat oil in a medium skillet over medium-high heat.
Add shallots, carrot, mushrooms, salt and pepper; cook, stirring often, until the mushrooms have wilted and the juices have evaporated, about 12 minutes.
Stir in tomatoes and oregano and cook, stirring often, until the sauce has thickened slightly, about 5 minutes.
Pour the sauce over the pasta and stir to coat.
