Porcini Mushroom Pasta

Porcini Mushroom Pasta
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 red onion, minced
  • 1/2 cup red bell pepper, julienned
  • 1/2 cup julienned carrots
  • 1/2 cup dry red wine
  • 1 cup rehydrated porcini mushrooms
  • 1 1/2 cups crushed tomatoes
  • 2 teaspoons chopped fresh basil
  • 1 teaspoon dried rosemary, crushed
  • salt and pepper to taste
  • 6 cups tagliatelle ( wide noodles)


  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.

04/24/2018
Porcini Mushroom Pasta, recipe PT15M PT1H 5 455 calories

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