Spaghetti With Enokitake Mushrooms and Marinara Sauce
Updated August 19, 2015
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
6 cups canned Italian plum tomatoes
2 tablespoons olive oil
1 tablespoon finely chopped garlic
2 teaspoons dried oregano
1 tablespoon chopped fresh basil or half the amount dried
3 tablespoons chopped parsley
Salt to taste if desired
Freshly ground pepper to taste
4 bunches enokitake mushrooms, cooked in foil (see recipe)
1 pound spaghetti or spaghettini, cooked according to taste
Grated Parmesan cheese
Nutritional analysis per serving (4 servings)
98 grams carbs; 545 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 8 grams fiber; 979 milligrams sodium; 19 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place tomatoes in a saucepan and cook until reduced by half. Stir often to prevent sticking.
- Step 2
Heat oil in another saucepan and add garlic. Cook briefly and add tomatoes, oregano, basil, parsley, salt and pepper.
- Step 3
Meanwhile, cook mushrooms in foil. Remove and discard lemon slices and dill sprigs. Add mushrooms to sauce.
- Step 4
Cook and drain spaghetti. Pour sauce over and toss. Serve with grated Parmesan cheese on side.
Private Notes
Comments
I think Step 3 refers to another NY Times Cooking recipe called "Enokitake Mushrooms Cooked in Foil."
How do you cook the mushrooms?
This looks really good, but it is like a recipe that my mother would give my wife. Half of the instructions are missing.