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Baby Portabella Mushrooms in Tomato Sauce with Whole Wheat Pasta

If you're thinking about trying Whole Wheat Pasta, there are many reasons. It's healthy and tastes great. It also has many benefits. Compared to semolina, it's lower in fat and cholesterol. It also has more fiber than most other pastas. It's a great choice for vegetarians and vegans. If you're wondering if Whole Wheat Pasta is good for you, try it and see what you think.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 serves
Course: Breakfast, Main Course
Cuisine: Italian
Calories: 277
Ingredients Method Video Notes

Ingredients
  

  • 1/2 pound Whole Wheat Penne Pasta or pasta of choice
  • 1 can Muir Glen Low Sodium Tomato Sauce or sauce of choice
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 1 tsp Black Pepper
  • 1 TBS Fresh Basil chopped
  • 8 oz Baby Portabella Mushrooms rinsed and patted dry
  • Fresh Basil Parmesan Cheese, Red Pepper Flakes, optional garnish

Method
 

  1. Add water to a large sauce pot and heat to boiling. Once the water is boiling add 1 tsp salt to water. When water returns to a boil add the pasta and cook according to package instructions, usually 8-11 minutes.
  2. Add tomato sauce to another large sauce pot. Turn on low heat and add sugar, salt, pepper, and basil. Turn to medium – high heat until sauce starts to lightly simmer.
  3. Remove stems from mushrooms and submerge in water, gently scrubbing each mushroom. Remove and place on a paper town, and lightly pat to dry.
  4. Slice mushrooms in even, long slices and add to tomato sauce. Let sauce simmer a few more minutes until mushrooms are tender. The pasta should be ready to drain around this time.
  5. Drain pasta and toss with a bit of olive oil to prevent sticking. Add pasta to the sauce and toss the completely coat.
  6. Top with fresh basil, Parmesan cheese and/or red pepper flakes.

Video

Notes

This is a great meal that can be thrown together in less than 25 minutes! I have realized that I can never taste the difference between whole wheat and regular pasta. So using whole wheat comes natural now. The sauce gives this pasta a rich, hearty taste while the basil keeps it bright and light in your mouth. And the mushrooms add a nice texture, which makes this an obvious choice if you are trying to cut meat from your diet. Thank you Dixie for the inspiration for this meal. And look for my ‘Ingredients I Use and Buy‘ list soon!