Porcini Mushroom Pasta

Porcini Mushroom Pasta

9

"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

servings 335 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

9
  1. 12 Ratings

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Most helpful positive review

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...

Most helpful critical review

Not very tasty at all.

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...

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

Try adding a "secret" ingredient at the very end: a few tablespoons of milk or cream! It takes this sauce to a new level! I threw the carrots and pepper in my food processor as well as the mu...

Not very tasty at all.

Loved this over thin spaghetti. Used white wine instead of red with no problem. Will definitely make this again.

i used fresh baby bella mushrooms and fresh tomatoes (recipe didn't specify canned or fresh) and a little bit of crushed red pepper flakes. I had to cook it a lot longer than the recipe called f...

Easy to make but I just didn't find it that tasty. Turned into a gloopy unappealing substance and texture. I ate it happily, but my fiance struggled to eat it. Of note, I used white onions inste...

I couldn't find porcini mushrooms so I used what was available in the market. Using fresh tomatoes and port wine, this dish was delicious!

Followed recipe to the letter. Found the dish extremely bland. Would not recommend.