Pasta with Roasted Shiitakes and Tomato Puree
Roasting the mushrooms along with the vegetables that form the sauce allows for caramelization, which deepens the flavor of the ingredients. If you have large shiitakes, cut them in half to ensure even roasting. If you can't find orecchiette, substitute any short pasta, such as penne, cavatappi, or farfalle.
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- Calories: 393
- Calories from fat: 23%
- Fat: 10g
- Saturated fat: 3.4g
- Monounsaturated fat: 4.3g
- Polyunsaturated fat: 1.2g
- Protein: 17.7g
- Carbohydrate: 57.3g
- Fiber: 5.2g
- Cholesterol: 63mg
- Iron: 5.5mg
- Sodium: 805mg
- Calcium: 216mg
- 1 tablespoon olive oil
- 3 garlic cloves, unpeeled
- 1 pound shiitake mushrooms, stems removed
- 1 pound plum tomatoes, cut in half lengthwise
- 1 small onion, quartered
- 1 teaspoon kosher salt
- 1 teaspoon dried rosemary
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup fat-free, less-sodium chicken broth
- 4 cups hot cooked orecchiette pasta (about 8 ounces uncooked
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1/2 cup (2 ounces) shaved fresh Parmesan cheese
- Preheat oven to 375°.
- Combine first 5 ingredients in a shallow roasting pan, and toss well. Sprinkle with salt, rosemary, and pepper. Bake at 375° for 25 minutes or until onion is tender, stirring occasionally. Squeeze garlic cloves to extract pulp; discard skins. Place garlic pulp, onion, tomatoes, and chicken broth in a food processor; process until well blended.
- Combine mushrooms, tomato mixture, pasta, parsley, and chives in a large bowl, tossing well. Sprinkle with cheese.
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