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Peppery Portabellas with Pasta

1 pound portabella mushrooms, without stems
12 ounces fettuccine pasta, uncooked
4 tablespoons olive oil, divided
1 teaspoon salt, divided
3/4 teaspoon ground black pepper
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper
1 (15 ounce) can crushed tomatoes in purée
1 cup chicken or vegetable broth
8 ounces fresh asparagus or green beans,
sliced diagonally in 1-inch pieces

Bring a large, covered pot of water to a boil. Trim and thinly slice mushrooms; halve each slice. Add pasta to boiling water; cook until barely tender, about 10 minutes.

Meanwhile, in a large, non-stick skillet, heat two tablespoons of oil over high heat. Add mushrooms; cook and stir about five minutes. Sprinkle with 1/4 teaspoon of salt and black pepper. Remove to a plate; cover loosely to keep warm.

In the same skillet, heat remaining two tablespoons of oil. Add garlic, red pepper and remaining 3/4 teaspoon salt. Cook and stir over medium high heat until garlic is golden, about one to two minutes. Immediately add crushed tomatoes and chicken broth. Bring to a boil, reduce heat to medium and simmer, uncovered, to blend the flavors and thicken sauce, about five minutes.

Add asparagus or green beans; cover and cook until barely tender, about two minutes. Stir in cooked mushrooms and any accumulated liquid.

Drain pasta; place in large serving bowl or individual bowls. Spoon mushroom mixture over pasta. Sprinkle with chopped parsley, if desired.