- 1 tablespoon extra-virgin olive oil
- 1 onion, sliced
- 8 ounces cremini, or small portobello mushrooms, thickly sliced
- 1 clove garlic, minced
- 1/2 teaspoon dried thyme leaves
- 1/4 cup dry red wine
- 1 14-ounce c plum tomatoes, drained and chopped, juices reserved
- Salt & freshly ground pepper, to taste
- 12 ounces pasta, such as fettuccine
- 1/4 cup freshly grated Parmesan cheese
Bring a large pot of salted water to a boil.
Heat oil in a large skillet over medium-low heat. Add onion and cook, stirring occasionally, until softened, 4 to 5 minutes. Add mushrooms, garlic and thyme. Cover and cook, stirring occasionally, until mushrooms are browned and release their juices, 7 to 8 minutes.
Uncover, add wine and cook until reduced to a glaze, 4 to 5 minutes. Add tomatoes and their juices. Adjust heat to maintain a gentle simmer and cook until thickened, 10 to 15 minutes more. Season with salt and pepper.
Meanwhile, cook pasta until al dente, 10 to 12 minutes. Drain and toss with mushroom sauce. Serve immediately, passing the Parmesan.
- Serving: Per serving
- Calories: 420
- Carbohydrates: 73g
- Fat: 6g
- Protein: 16g
- Dietary Fiber: 4g
- Saturated Fat: 2g
- Monounsaturated Fat: 3g
- Cholesterol: 4mg
- Potassium: 465mg
- Sodium: 159mg
- Exchanges: 4 starch, 2 vegetables, 1 fat
- Carbohydrate Servings: 4