RECIPES WITH TOMATO PASTE
|4 cups uncooked extra-wide egg noodles||1 tablespoon cornstarch|
|1-1/2 pounds sliced fresh mushrooms||1-1/4 cups vegetable broth|
|3 tablespoons butter||3 tablespoons tomato paste **|
|1 cup dry red wine|
- Cook noodles according to package directions. Meanwhile, in a large skillet, saute the mushrooms in butter until tender. Add wine. Bring to a boil; cook until sauce is reduced by half, about 5 minutes.
- In a small bowl, combine the cornstarch, broth and tomato paste until smooth. Add to mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Drain noodles; serve with mushroom sauce.
|11g fat (6g saturated fat)|