In the mood for some healthier Italian? I absolutely adore mushrooms, especially portobello, so this recipe is right up my alley! I'm adding a bag of fresh spinach that's languishing in the fridge and doubling the amount of tomatoes to make a larger batch. Yummy!
Portobello Mushroom Ragu
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2 tablespoons extra virgin olive oil
1 medium red onion -- diced
2 cloves garlic -- minced
2 6 oz Portobello mushroom caps -- trimmed and diced
1/2 teaspoon dried thyme
15 ounces canned diced tomatoes
Salt and Pepper
13 1/4 ounces whole wheat pasta
Heat olive oil in a large skillet and saute the onions until lightly browned, 3-4 minutes.
Add garlic and saute for 1 minute, stir in mushrooms and thyme. Continue to cook over high heat until the mushrooms have softened and given off their juice 2-3 minutes.
Add tomatoes and cook until the mixture is thick, about 10 minutes. Season with salt and pepper and serve over whole wheat pasta.
Enjoy!
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