Mushroom Pasta

November 04, 2015

Mushroom Pasta

Serves 4


  • 1 jar Organico Bello Tomato Basil pasta sauce
  • 8 oz penne or spaghetti
  • 1 cup white or baby portabello mushrooms, diced
  • 1 small or 1/2 medium yellow onion, diced
  • 2 tbs olive oil
  • 1 tbs garlic, minced
  • Pecorino Romano cheese
  • 1/8 cup fresh parsley, chopped
  • salt and pepper


Cook pasta al dente, drain, and set aside. Heat 1 tbs olive oil in medium pan (big enough to hold the jar of sauce later) over medium-low heat. Saute onions until golden. about 13 minutes. Add another tablespoon of olive oil, and then add mushrooms and garlic. Saute for about 4 minutes. Then add the jar of Organico Bello Tomato Basil pasta sauce. Allow to simmer for about 5 minutes. Season with salt and pepper to taste. Add 1/2 cup of sauce to pasta to coat. Plate pasta and add remaining sauce. Top with Pecorino Romano cheese and parsley as desired.

Mushrooms contain beneficial nutrients ranging from Vitamins B and D to antioxidants and iron.

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