Pasta with Wild Mushroom Tomato Sauce

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1/4 c Fresh basil; arugula or chopped
1 14-oz can Tomato puree
1/4 c Water; or red wine
1/4 ts Red pepper flakes
12 oz Dried linguini; or spaghetti
1/2 ts Salt
8 oz White mushrooms; sliced
6 oz Portobello mushrooms; sliced
1 14-oz can Stewed tomatoes
; chopped
2 tb olive oil
4 oz Oyster mushrooms; sliced
6 Garlic; minced
2 ts Dried basil
2 ts Dried Oregano

Original recipe makes 6



Heat oil over medium heat in large saucepan. Add mushrooms; cook, stirring frequently, until the mushrooms are caramelized, about 7 minutes. Stir in garlic, wine or water; cook, stirring, until liquid is evaporated. Add tomatoes, tomato puree, and dried seasonings. Reduce heat to low; simmer for 20 minutes, stirring occasionally. (Partially cover the pan to keep the sauce from splattering.) Remove from heat; stir in fresh herbs. Meanwhile, place pasta in boiling water to cover, stir and return to boil. Cook until al dente, about 9-12 minutes. Drain and transfer to warm serving plates. Spoon sauce over pasta. If desired, serve with grated parmesan or romano cheese and warm Italian bread. Makes 6 servings, 6 grams of fat per 1 cup serving. | Recipe by: August 1996 Vegetarian Times

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