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Porcini Mushroom Pasta

Porcini Mushroom Pasta

Robyn Webb

Robyn Webb

Tagliatelle pasta topped with a fragrant, colorful porcini mushroom sauce which includes carrot, red bell pepper, red wine and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 56.1g
  • 18%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Heat the oil in a large skillet over medium heat. Add garlic and onions and saute for 4 minutes, then add red bell pepper and carrots and saute for 4 more minutes. Add red wine, raise heat and boil for 1 minute; then reduce heat to medium low, add mushrooms and cook for 3 minutes.
  2. Add tomatoes, basil and rosemary and season with salt and pepper to taste. Simmer for 10 minutes and serve sauce over cooked noodles.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Michele
21

Michele

3/29/2008

Made this for a dinner party last night and it got rave reviews. I felt that the sauce was a bit too thick needed some water, so I strained the water I used to rehydrate the mushrooms and added it to the sauce. I simmered it about 15 minutes extra and it loosened the sauce up just perfectly.

mmchuck
13

mmchuck

12/28/2007

This is a magnificent dish for those that love the heady, earthy flavor and aroma of porcini mushrooms. Easy to make, delicious to eat!

candpan
11

candpan

1/21/2008

Not very tasty at all.

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