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Epicurious

Spaghetti with Fresh Mushroom Sauce

Use your own favorite mushroom variety, whatever the produce market is featuring this week, or a mixture to jazz up spaghetti with marinara sauce.

Recipe information

  • Yield

    Serves 4; 1 cup spaghetti and 1/2 cup sauce per serving

Ingredients

1 tablespoon olive oil
1 cup sliced mushrooms, such as shiitake, brown (cremini), or portobello, or a combination
1/3 cup chopped onion
1 medium garlic clove, minced
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1 6-ounce can no-salt-added tomato paste
1/2 cup water
1 tablespoon sugar
1 medium dried bay leaf
3/4 teaspoon chopped fresh basil or 1/4 teaspoon dried, crumbled
3/4 teaspoon chopped fresh oregano or 1/4 teaspoon dried, crumbled
1/8 teaspoon pepper
1/8 teaspoon cayenne (optional)
8 ounces dried whole-grain spaghetti

Preparation

  1. Step 1

    In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the mushrooms, onion, and garlic for 3 to 5 minutes, or until the onion is soft, stirring occasionally.

    Step 2

    Stir in the remaining ingredients except the pasta. Bring to a simmer. Reduce the heat and simmer, covered, for 1 to 2 hours, stirring occasionally. If the sauce becomes too thick, stir in a small amount of water. Discard the bay leaf.

    Step 3

    Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Serve topped with the sauce.

  2. Nutrition information

    Step 4

    (Per serving)

    Step 5

    Calories: 305

    Step 6

    Total fat: 4.5g

    Step 7

    Saturated: 0.5g

    Step 8

    Trans: 0.0g

    Step 9

    Polyunsaturated: 1.0g

    Step 10

    Monounsaturated: 2.5g

    Step 11

    Cholesterol: 0mg

    Step 12

    Sodium: 59mg

    Step 13

    Carbohydrates: 61g

    Step 14

    Fiber: 10g

    Step 15

    Sugars: 14g

    Step 16

    Protein: 12g

    Step 17

    Calcium: 77mg

    Step 18

    Potassium: 877mg

  3. Dietary Exchanges

    Step 19

    3 starch

    Step 20

    3 vegetable

American Heart Association Low-Salt Cookbook, 4th Edition
TagsPastaSauceSpaghettiMushroomVegetableCanned TomatoTomatoMainDinnerVegetarianDairy FreeVeganWeeknight MealsEasyBraiseCookbooks
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