Rotini With Marinara Sauce and Mushrooms (vegan)

Rotini With Marinara Sauce and Mushrooms (vegan)

"A hearty pasta dinner with rich tomato flavour that only takes 30 minutes"
Recipe By     :Ellen M Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6    
Cuisine:  "Pastas and Dumplings"
Categories    : Dairy Free,Gluten Free,Vegan


  1        Cup  Mushrooms -- sliced
  3        Cups  Rotini -- Brown Rice
  3        Tablespoons  Olive Oil
  1        Cans  diced plum tomatoes -- (28 ounce)
  1        Cans  crushed plum tomatoes -- (28 ounce)
  3        Teaspoons  olive oil
  5        Teaspoons  finely minced garlic
  2 1/2  Teaspoons  dried oregano -- crumbled
            Salt and pepper -- to taste
  2/3     Cup  minced fresh parsley

Heat 3 tablespoons oil in large saucepan, Sauté mushrooms until golden
brown. Remove when cooked and put aside

In a medium saucepan, heat the rest of oil, and add the garlic. Sauté the
garlic, stirring (do not let it brown). Add the tomatoes, oregano, salt
and pepper.

Bring the sauce to a boil, reduce the heat and simmer the sauce for 20
minutes.

Bring 8 cups of water to a boil. Add Rotini and boil 10 min. reserve 1 cup
of pasta water and drain pasta.

Add parsley, mushrooms and pasta to sauce stir. Add pasta water if needed
to loosen up sauce. Let cook covered on low for 5 min.

serve.

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Per Serving : 245 Calories; 10g Fat (36.2% calories from fat); 6g Protein; 33g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 8mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Vegetable; 2
Fat.