Recipe ingredients
- 1 pound portabella mushrooms, without stems
- 12 ounces fettuccine pasta, uncooked
- 4 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 3/4 teaspoon ground black pepper
- 1 tablespoon minced garlic
- 1/4 teaspoon crushed red pepper
- 1 (15 ounce) can crushed tomatoes in puree
- 1 cup chicken or vegetable broth
- 8 ounces fresh asparagus or green beans, sliced diagonally in 1-inch pieces
Recipe method
- Bring a large, covered pot of water to a boil. Trim and thinly slice mushrooms. Halve each slice.
- Add pasta to boiling water. Cook until barely tender, about 10 minutes.
- Meanwhile, in a large, non-stick skillet, heat two tablespoons of oil over high heat.
- Add mushrooms. Cook and stir about five minutes.
- Sprinkle with 1/4 teaspoon of salt and black pepper. Remove to a plate. Cover loosely to keep warm.
- In the same skillet, heat remaining two tablespoons of oil.
- Add garlic, red pepper and remaining 3/4 teaspoon salt.
- Cook and stir over medium high heat until garlic is golden, about one to two minutes.
- Immediately add crushed tomatoes and chicken broth.
- Bring to a boil, reduce heat to medium and simmer, uncovered, to blend the flavors and thicken sauce, about five minutes.
- Add asparagus or green beans. Cover and cook until barely tender, about two minutes. Stir in cooked mushrooms and any accumulated liquid.
- Drain pasta. Place in large serving bowl or individual bowls.
- Spoon mushroom mixture over pasta. Sprinkle with chopped parsley, if desired.
Other pasta recipes:
Peppery portabellas with pasta recipe
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