With traditional pizza ingredients, including onions, garlic, mushrooms, and fresh basil, this dish tastes great, and it also cooks up quickly.
- 3 cups uncooked fusilli or penne pasta
- 10 medium brown or white mushrooms, sliced (about 4 cups)
- 1 medium yellow or white onion, chopped (about 2 cups)
- 1 tablespoon finely chopped garlic (4 to 5 medium cloves)
- 2 cans diced tomatoes (14.5 ounces each; about 3 cups total)
- 1 teaspoon dried oregano
- 1 cup loosely packed fresh basil, chopped
- 1 ounce walnuts or raw, unsalted cashews (about ¼ cup; for optional garnish)
- Cook the pasta according to the package instructions. Drain and rinse with cool water, return the pasta to the pot, and set aside.
- Heat 1 tablespoon of water in a large frying pan over medium-high heat. When the water starts to sputter, add the mushrooms and onions, and cook while stirring for about 5 minutes, adding a little water as needed to prevent sticking. Stir in the garlic, and cook for 1 to 2 minutes more.
- Stir in the diced tomatoes (with accompanying liquid) and oregano, then cover and cook for 10 minutes, stirring once or twice.
- Stir the tomato sauce into the pot of pasta, along with the chopped basil. Serve as is, or topped with finely ground cashews or walnuts (using a rotary cheese grater to create a parmesan-like topping).
I like sweet yellow onions in this recipe, but any kind may be used, even shallots and red onions. If you are a big garlic lover, you may want to add in another clove or two.
Tomatoes: Fresh tomatoes may be used as well, and would be especially good when they are in season. I use salt-free diced tomatoes, but if I can find whole peeled tomatoes that are also salt free, I will use those too.
Sauce: This dish has a light sauce, but if you want more sauce you can add in a half or full can of salt-free tomato sauce, or some tomato paste, with the diced tomatoes.
Above: garnished with grated walnuts (using a rotary cheese grater).