Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Total Time
1 Hour 10 Mins
Yield
6 servings

The Parmigiano-Reggiano rind simmers with the sauce, infusing it with deep, savory umami taste.

How to Make It

Step 1

Place dried mushrooms in a spice or coffee grinder; process until finely ground.

Step 2

Heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery, and mushrooms; sauté 10 minutes. Add wine; simmer 2 minutes or until liquid almost evaporates. Add 1/4 cup warm water and next 4 ingredients (through cheese rind) to onion mixture. Stir in ground porcini. Cover, reduce heat, and simmer 40 minutes. Keep warm. Remove rind; discard.

Step 3

Cook pasta according to package directions, omitting salt and fat. Place 1 cup of pasta in each of 6 bowls. Top each portion with 3/4 cup sauce and about 1 tablespoon cheese.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

StephanieLark's Review

raqtateraid
February 05, 2015
Exceptional recipe - gobbled up by my meat-loving husband (I'm vegetarian). I followed the recipe to the T except added a few shakes of red pepper flakes - not because I wanted it to be spicy but because I thinik it adds a little extra flavor depth. I usually tinker with most recipes, so it's quite a compliment that I really didn't need to do more then add the pepper flakes. If I had one complaint - it was hard to grind such a small amount of dried mushrooms without a spice grinder or coffee grinder!

chai224's Review

sarastallryan
January 18, 2015
What a disappointment! After chopping all the veggies and following the recipe to a T...it just ended up tasting like tomato sauce with a bit of texture. No depth of flavor. Really bummed this wasn't something special....

raqtateraid's Review

rcraw456
July 14, 2014
Fantastic recipe! I doubled the vegetables, but kept the tomato sauce quantity the same. I was able to get a 1 1/4 cup per serving with no extra WW points added.

phoebe1214's Review

fabfoodie914
May 19, 2014
Very good recipe. I followed exactly except for using white wine instead of red. I will make this again.

kblurton's Review

Flits21
April 12, 2013
This was delicious, even for my meat-loving husband! I didn't have the parmesan rind, but it still came out great.

crusnock's Review

crusnock
January 14, 2013
Very good. We omitted the porcini mushrooms (personal preference). I could only find regular crushed tomatoes, so added 3 Tbsp dried basil and 1 tsp oregano.

KitchenCat's Review

kblurton
September 10, 2012
This was delicious. One of the best vegetarian meals I've made in a long time. We didn't even miss the meat. Also, my husband gobbled it up and he hates mushrooms...so he thinks (wink).

gvaveritt's Review

nylucy4
October 20, 2011
This was absolutely delicious! Highly recommend.

homecookin4me's Review

StephanieLark
June 22, 2011
This was really tasty. I used portobellos instead of cremini and it was super yummy. The wine I used was a bit too sweet, so pay attention to what you use as it affects the flavor more than you would think. This was easy to make and had great texture, not just mushy vegetables. I mixed (1/2 & 1/2) regular and wheat pasta and it was a lovely flavor and texture combination. I would absolutely recommend this one! Yuuuuum yum. My only change would be to spice it up a bit more...maybe a little heat (red pepper flakes), more basil, oregano, some garlic, etc.

rcraw456's Review

KitchenCat
April 02, 2011
I had a small dinner party; friends asked to take some for left-overs. This was an absolutely yummy alternative to the real thing.