Description
A filling and flavorful weeknight dinner featuring sautéed mushrooms and vegetables, thickened with diced tomatoes, perfectly coating pasta.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups mushrooms, sliced (preferably a mix for depth)
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14 ounces) diced tomatoes
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
- Pasta of choice, for serving
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add the chopped onion and garlic, cooking until softened and fragrant, about 3 minutes.
- Stir in the sliced mushrooms, carrot, and celery, sautéing until the vegetables are tender and the mushrooms have released their moisture, approximately 5-7 minutes.
- Pour in the diced tomatoes and season with salt and pepper. Simmer for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
- Serve over cooked pasta, garnished with fresh basil or parsley for a touch of freshness.
Notes
Ensure mushrooms are adequately browned to avoid a watery sauce. Use fresh vegetables for better flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg