Prep 15 mins
Cook 15 mins
This recipe is posted by request. I found it on the net-original poster is MzMaggie.
- 6 ounces spaghettini, cooked al dente,drained and kept warm
- 2 ounces olive oil
- 1 ounce minced carrot
- 1 ounce minced yellow onion
- 4 ounces minced mushrooms
- 1⁄2 teaspoon kosher salt or 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh thyme
- 2 ounces madeira wine
- 10 ounces marinara sauce
- 1 ounce butter
- 1 ounce parmesan cheese, freshly grated
- 2 teaspoons chopped fresh parsley
- In a saute pan over medium-high heat bring olive oil to a light sizzle.
- Add the minced carrots and onions.
- Cook for 2 to 3 minutes stirring constantly.
- Add the minced mushrooms-stir well.
- Season with the salt and pepper.
- Cook until vegetables are tender-about 2 minutes.
- Add the garlic and thyme, toss well.
- Pour Maderia wine down sides of pan.
- Add the Marinara Sauce, stir well.
- Cook until sauce is heated through.
- Add the butter-stir quickly to incorporate.
- Add cooked pasta to pan-do not toss.
- Sprinkle with 1/2 the parmesan cheese.
- Toss or stir well.
- Place on a serving platter-sprinkle with remaining cheese, aprinkly parsley evenly over pasta.
- Serve Immediately.
This is a really great recipe. I doubled it because we got some extra last minute guests and everyone loved it.
Very good vegetarian pasta. We liked it more than the real thing, even though we are true carnivores. I used 4oz penne per head (two of us) and we ended up having just a little left over. To the vegetables I added 1 oz celery as well, as it usually is part of bolognese that I know. Also, I happened to have some porcini mushroom stock cubes and added one in. Very flavorful and healthy!
Absolutely yummy! I doubled the recipe and used a combination of sherry and marsala wine (which are listed as substitutes for Madiera out on the web). The result was completely fabulous, and yet another perfect recipe for those that go meatless during lent!