Mushroom Marinara for Fusilli Pasta
| Yield: | 6 Servings |
| Categories: | Pasta |
| 1 | lg | Onion; coarsely chopped |
| 2 | Cloves garlic; minced | |
| 1/2 | lb | Portobello or button mushrooms; sliced 1/4 inch |
| 1/2 | lb | Cultivated mushrooms; sliced 1/2 inch |
| 2 | c | Cherry tomatoes or 4 to 6 tomatoes; diced |
| 1/2 | c | Fennel bulb; sliced |
| 1 | ts | Dried oregano |
| 2 | tb | Chopped fresh basil |
| 1/4 | ts | Fennel seed |
| 1 | cn | Low-sodium whole tomatoes; (16 ounce) chopped, |
| Juice reserved | ||
| 1/4 | ts | Crushed red pepper |
| Salt; optional | ||
| 1/4 | ts | Freshly ground black pepper |
| Olive oil spray | ||
| 1 | tb | Cornstarch; optional |
| 16 | oz | Fusilli pasta |
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