One Pot Mushroom Spaghetti
Love cooking but hate the clean-up? With One Pot Spaghetti, we’ve simplified the recipe so you won’t even have to get a colander dirty. Add spaghetti and let it cook to al dente perfection right in our impeccably seasoned sauce. Finish with a touch of fresh basil for a weeknight dinner that won’t taste like you took a shortcut.
Ingredients
1 tablespoon canola oil
6 ounces mushrooms, sliced (about 2 cups)
0.5 teaspoon salt
0.125 teaspoon ground black pepper
1 jar (23.5 ounces) Prego® Farmers' Market Classic Marinara Sauce
2 cups water
8 ounces uncooked spaghetti, broken in half
0.25 cup shredded Parmesan cheese
0.5 cup chopped fresh basil leaves
6 ounces mushrooms, sliced (about 2 cups)
0.5 teaspoon salt
0.125 teaspoon ground black pepper
1 jar (23.5 ounces) Prego® Farmers' Market Classic Marinara Sauce
2 cups water
8 ounces uncooked spaghetti, broken in half
0.25 cup shredded Parmesan cheese
0.5 cup chopped fresh basil leaves
Instructions
Heat the oil in a 6-quart saucepot over medium-high heat. Add the mushrooms, salt and black pepper and cook for 5 minutes or until the mushrooms are tender, stirring occasionally.
Add the sauce, water and spaghetti to the saucepot and heat to a boil. Cover. Reduce the heat to medium-low. Cook for 20 minutes or until the spaghetti is tender, stirring occasionally. Stir in the cheese and basil.
Add the sauce, water and spaghetti to the saucepot and heat to a boil. Cover. Reduce the heat to medium-low. Cook for 20 minutes or until the spaghetti is tender, stirring occasionally. Stir in the cheese and basil.
One Pot Mushroom Spaghetti
Love cooking but hate the clean-up? With One Pot Spaghetti, we’ve simplified the recipe so you won’t even have to get a colander dirty. Add spaghetti and let it cook to al dente per...
Directions
Print
Heat the oil in a 6-quart saucepot over medium-high heat. Add the mushrooms, salt and black pepper and cook for 5 minutes or until the mushrooms are tender, stirring occasionally.Add the sauce, water and spaghetti to the saucepot and heat to a boil. Cover. Reduce the heat to medium-low. Cook for 20 minutes or until the spaghetti is tender, stirring occasionally. Stir in the cheese and basil.
Ingredients
1 tablespoon canola oil6 ounces mushrooms, sliced (about 2 cups)0.5 teaspoon salt0.125 teaspoon ground black pepper1 jar (23.5 ounces) Prego® Farmers' Market Classic Marinara Sauce2 cups water8 ounces uncooked spaghetti, broken in half0.25 cup shredded Parmesan cheese0.5 cup chopped fresh basil leaves
Pesto Cottage Cheese Dip
Served with toasted wheat crisps, this sav...
Lemony Chicken Saltimbocca
An easy, Italian-inspired dish that combin...
Tomato Asian Chicken Salad
A bed of salad greens is topped with chick...
Hazelnut Cappuccino Rugalach
What a clever way to make rugalach...roll�...