Pasta with Cremini Mushroom Garlic Sauce

Pastas and Stir-fries.
Mushrooms add an earthy flavour and meaty texture to this pasta without a lot of added calories.  Here they're paired with lean ground beef, plenty of garlic and fresh tomatoes for a simple, yet delicious pasta sauce.  Cremini mushrooms have a darker colour and are a bit more flavourful than white button mushrooms. For a vegetarian version, swap the ground beef with soy ground round.

Pasta with Cremini Mushroom Garlic Sauce

Ingredients

Quantity Ingredients
2 tbsp / 25 ml canola oil
1/2 cup / 125 ml chopped onion
1 lb / 454 g lean ground beef
2 cups / 500 ml chopped brown mushrooms, cremini or Portobello
8 cloves garlic, crushed
1/2 tsp / 2 ml dried oregano
1/2 tsp / 2 ml dried rosemary
4 cups / 1 L freshly diced tomato
1/4 tsp / 1 ml coarse sea salt
freshly ground black pepper
4 cups / 1 L baby spinach leaves
4 cups / 1 L cooked whole grain pasta, such as linguine
1/2 cup / 125 ml coarsely chopped fresh basil

Directions

Heat oil in a skillet over medium heat.  When pan is hot add onions and sauté until soft, about 8 to 10 minutes.  Increase heat to medium-high; add ground beef and mushrooms and sauté until beef is cooked through and mushrooms begin to dry out, about 10 to 12 minutes.

Add garlic, oregano and rosemary; sauté for another minute.

Add tomato, salt and pepper to skillet; stir to combine.  Cover and simmer for 20 minutes or until tomatoes have released most of the juices. 

In a large serving bowl, toss together cooked pasta and spinach.  Top with cooked tomato mixture, toss to coat.  Garnish with fresh basil.

Serve warm.

Serves 4.

Per 1 cup (250 ml) pasta and 1 cup (250 ml) sauce: 502 calories, 37 g protein, 17 g total fat (5 g saturated fat), 55 g carbohydrate, 8 g fibre, 62 mg cholesterol, 313 mg sodium

Source: Leslie Beck's Healthy Kitchen