Spaghetti with Mushroom Bolognese
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
4 ounces whole-wheat spaghetti1 tablespoon extra-virgin olive oil2 large shallots, finely chopped1 large carrot, peeled and finely chopped10 ounces mushrooms, finely chopped1/8 teaspoon salt, or to taste1/4 teaspoon pepper1 15-ounce can diced tomatoes2 teaspoons chopped fresh oregano
Preparation
1.Bring a large saucepan of water to a boil. Cook pasta until just tender, about 10 minutes, or according to package directions. Drain, then return the pasta to the pot.
2.Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallots, carrot, mushrooms, salt and pepper; cook, stirring often, until the mushrooms have wilted and the juices have evaporated, about 12 minutes. Stir in tomatoes and oregano and cook, stirring often, until the sauce has thickened slightly, about 5 minutes. Pour the sauce over the pasta and stir to coat.
Tips & Notes
Make Ahead Tip: Make the sauce (Step 2), cover and refrigerate for up to 3 days.
Number of Servings: 2
Recipe submitted by SparkPeople user ZHANNEL.
1.Bring a large saucepan of water to a boil. Cook pasta until just tender, about 10 minutes, or according to package directions. Drain, then return the pasta to the pot.
2.Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallots, carrot, mushrooms, salt and pepper; cook, stirring often, until the mushrooms have wilted and the juices have evaporated, about 12 minutes. Stir in tomatoes and oregano and cook, stirring often, until the sauce has thickened slightly, about 5 minutes. Pour the sauce over the pasta and stir to coat.
Tips & Notes
Make Ahead Tip: Make the sauce (Step 2), cover and refrigerate for up to 3 days.
Number of Servings: 2
Recipe submitted by SparkPeople user ZHANNEL.
Nutritional Info Amount Per Serving
- Calories: 351.2
- Total Fat: 8.6 g
- Cholesterol: 0.0 mg
- Sodium: 763.7 mg
- Total Carbs: 60.6 g
- Dietary Fiber: 10.8 g
- Protein: 14.3 g
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