Quinoa Pasta with Tomato Mushroom Sauce

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil, add the quinoa penne pasta and cook until tender, about 8 to 10 minutes. Drain, reserving a splash of the cooking water.

2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and carrot and cook for about 5 minutes, until softened.

3. Chop the portobello mushrooms and add them to the skillet. Cook for about 5 minutes, stirring occasionally, until they are browned and tender.

4. Stir in the pressed garlic, red pepper flakes and dried basil. Cook for about 1 minute until fragrant.

5. Add the canned diced tomatoes with their juice, the sugar, salt and black pepper. Simmer uncovered for about 8 minutes, stirring, until the sauce thickens slightly. Taste and add more salt if needed.

6. Add the drained pasta to the skillet and toss to coat in the sauce. Add a splash of the reserved cooking water if the mixture looks dry.

7. Remove from the heat and divide between two bowls. Top with the shredded Parmesan cheese and serve warm.