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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|Serving Size: 1 Serving (282g)|
|Recipe Makes: 6|
|Calories from Fat: 28 (11%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 40.9mg||13 %|
|Sodium 329.6mg||11 %|
|Potassium 1025.3mg||27 %|
|Total Carbohydrate 50.2g||15 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 45.9g|
|Protein 11.4g||16 %|
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Calories per serving: 261
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