Time for another Secret Recipe Club post! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day. I look forward to my assignment email every month and discovering new blogs. It is also fun to see what someone chooses from your blog.
This month, I was assigned A Kitchen Hoor’s Adventures. The author, Christie, has been cooking her entire life. She learned by joining her parents and Nana in the kitchen. She started focusing on healthy eating in 2006 and her blog reflects this. You will find most of her recipes cut back on fat and calories when possible. Christie was also featured on Emeril Live for her Elegant Sweet Potato Skins. How fun! I picked her Mushroom Marinara this month, but have also pinned these recipes for later: Cevapi with Shopska, Coquito, Creamy Tomato Pesto Gnocchi, and Creamy Chicken Pasta with Leeks and Shallots.
This meal came together in under 30 minutes, perfect for a weekday lunch. It was also a great way to get my currently picky two year old to eat some vegetables. I chopped my mushrooms on the smaller side for Evan.
I used frozen basil since it is not currently in season and the basil at the grocery store still looked quite depressing.
Adapted from A Kitchen Hoor’s Adventures
2 teaspoons olive oil
5 cloves garlic, chopped
1/2 cup chopped onion
1 cup chopped cremini mushrooms
2 teaspoons Italian seasoning
1 teaspoon dried oregano
1/2 cup dry red wine
28 ounces pureed tomato
8 ounces uncooked angel hair or other pasta
Salt to taste
1/4 cup fresh basil, thinly sliced
1/4 cup freshly grated Parmesan cheese
In a large skillet, drizzle oil over medium high heat. Once heated, add garlic and onion. Cook until just fragrant, 30 seconds to 1 minute. Stir in the mushrooms and cook, stirring occasionally, until deepened in color, about 3 minutes. Mix in Italian seasoning and oregano.
Pour in the wine, scraping up browned bits from the bottom of the pan. Allow to simmer until reduced by half, about 2 minutes. Stir in the tomato puree and reduce heat to medium low. Simmer for 10-15 minutes.
While the sauce is cooking, bring a large pot of salted water to a boil. Add the pasta and cook until just tender, al dente. Drain.
Season the marinara to taste with salt and stir in basil. Remove from heat. Serve immediately with cooked pasta and top with Parmesan.