Description
Quinoa pasta with homemade tomato portobello mushroom sauce. Simple to make, vegetarian and gluten-free. Perfect for a quick weeknight meal.
Ingredients
- 2 Tablespoons Olive Oil
- 1 Small Yellow Onion, Diced
- 2 Large Portobello Mushrooms
- 1 Large Carrot, Peeled And Diced
- 1 clove Garlic, Pressed
- 1 can (14 1/2 Oz. Size) Diced Tomatoes
- 1 pinch Sugar
- ½ teaspoons Salt (or More To Taste)
- ½ teaspoons Black Pepper
- ½ teaspoons Dried Basil
- ¼ teaspoons Red Pepper Flakes
- 1-½ cup Quinoa Penne Pasta
- ¼ cups Shredded Parmesan Cheese
Preparation
For the sauce (this recipe is enough sauce for 2 servings of pasta): In a large skillet heat olive oil over medium heat and saute onions for 3 minutes, until translucent. Add mushrooms and carrots and cook for 5 more minutes. Then add garlic, tomatoes, sugar, salt, black pepper, basil and crushed red pepper flakes. Continue to cook on medium, stirring frequently, for about 10 more minutes, until sauce thickens.
For the pasta: Bring a pot of water to a rapid boil. Add the pasta and a pinch of salt. Boil pasta for 11-13 minutes, or until the pasta has reached the desired texture. Rinse pasta with cold water.
To serve: Divide pasta between two bowls. Add sauce and top with Parmesan cheese.
