Quinoa Pasta Blend with homemade tomato Portobello mushroom sauce.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main
Servings: 2
Author: Lyubomira from CookingLSL
Ingredients
1 1/2cupsquinoa penne pasta
For the sauce:
2tbspolive oil
1small yellow onion, diced
2large Portobello mushrooms
1large carrot, diced
1cloveof garlic, pressed
one 14.5 oz(411g) can of diced tomatoes
pinch of sugar
1/2tspsalt
1/2tspblack pepper
1/2tspdried basil
1/4tspcrushed red pepper flakes(optional)
For topping:
1/4cupshredded Parmesan cheese
Instructions
For the sauce:
In a large skillet heat olive oil over medium heat and sautee 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.
To cook the pasta:
Bring a pot of water to a rapid boil. Add in the pasta. Add 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.
Notes
This sauce is just enough for 2 servings of pasta.