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Mushroom Marinara For Fusilli Pasta

Mushroom Marinara for Fusilli Pasta recipe image
This Mushroom Marinara for Fusilli Pasta is a comforting, plant-based meal that delivers deep, savory flavors in every bite. Earthy portobello or button mushrooms are sautéed with aromatic onions, garlic, and fennel, creating a robust base for the sauce. Fresh herbs like basil and oregano infuse the dish with classic Italian brightness, while canned tomatoes provide a rich, tangy foundation. The sauce simmers until tender and flavorful, then gets a slight thickening boost from cornstarch if needed. Tossed with al dente fusilli, this dish is perfect for a quick weeknight dinner or a satisfying lunch. ItâÂÂs simple to prepare with pantry staples, offering a healthy, delicious option that the whole family will enjoy without missing the meat.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 320
Dietary: Vegan
Description
This Mushroom Marinara for Fusilli Pasta is a comforting, plant-based meal that delivers deep, savory flavors in every bite. Earthy portobello or button mushrooms are sautéed with aromatic onions, garlic, and fennel, creating a robust base for the sauce. Fresh herbs like basil and oregano infuse the dish with classic Italian brightness, while canned tomatoes provide a rich, tangy foundation. The sauce simmers until tender and flavorful, then gets a slight thickening boost from cornstarch if needed. Tossed with al dente fusilli, this dish is perfect for a quick weeknight dinner or a satisfying lunch. ItâÂÂs simple to prepare with pantry staples, offering a healthy, delicious option that the whole family will enjoy without missing the meat.
Directions
  1. 1
    Slice the mushrooms into 1/4-inch pieces.
  2. 2
    In a large nonstick skillet over medium heat, combine 3 tablespoons water, the onion, garlic, mushrooms, cherry tomatoes, fennel, oregano, basil, and fennel seed.
  3. 3
    Cover the skillet and cook for about 10 minutes, adding more water if the mixture becomes dry, stirring occasionally to break up the cherry tomatoes.
  4. 4
    Stir in the canned tomatoes, crushed red pepper, salt (if using), and pepper. Spray lightly with olive oil.
  5. 5
    Cover and cook, stirring occasionally, for 5 to 7 minutes.
  6. 6
    Meanwhile, in a large pot of boiling water, cook the fusilli pasta according to package directions until al dente; drain and transfer to a warm serving bowl.
  7. 7
    If the sauce is too thin, mix 1 tablespoon cornstarch with the reserved tomato juice to form a slurry.
  8. 8
    Increase the heat under the sauce to high, and stir in the cornstarch mixture until the sauce thickens.
  9. 9
    Spoon the hot sauce over the pasta and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0.3g2%
Sodium 180mg8%
Total Carbohydrate 65g22%
Dietary Fiber 5g20%
Sugars 8g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/mushroom-marinara-for-fusilli-pasta/