Spaghetti With Mushroom Tomato Sauce
This delicious and easy pasta dish will soon be a regular weeknight meal. It's impressive enough for dinner guests too!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 servings
- 1 pound spaghetti
- 2 tablespoons olive oil plus a little for drizzling at the end
- 1 shallot chopped
- 4 cloves garlic minced
- 10 ounces cremini mushroom sliced
- 1 cup wine red or white whatever you prefer
- 1 14 ounces can crushed tomatoes
- a good handful fresh parsley chopped
- Salt and pepper to taste
Bring a large pot of water seasoned with salt to a boil. Add the spaghetti and cook according to the directions on the box until al dente. Before draining reserve a half cup of the cooking water.
Meanwhile, in a large saute pan, heat the olive oil over high heat. Add the shallot; cook until light golden brown, about 5 minutes. Add the garlic cook another minute to soften. Add mushrooms; cook until they release their liquid and it evaporates (about 8 to 10 minutes).
Add wine, tomatoes and chopped parsley. Season with salt and pepper to taste. Reduce heat to medium; cook until the consistency of a thick sauce, about 5 minutes.
Transfer the drained spaghetti to the skillet with the tomato sauce, toss until coated. If it seems too thick, add pasta water as needed to loosen and serve.
Calories: 445kcal | Carbohydrates: 73g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 530mg | Fiber: 3g | Sugar: 4g | Vitamin C: 1.2mg | Calcium: 37mg | Iron: 1.7mg