Wild Mushroom Ragout Pasta (Light)

Wild Mushroom Ragout Pasta (Light)

Course :	Italian
From:	HungryMonster.com
Serves:	6

Ingredients:

2	teaspoons	olive oil
1	medium	Onion -- chopped
3	cloves	garlic -- minced
1 1/2	pounds	fresh wild mushrooms -- trimmed and sliced
1/4	cup	chicken stock
3/4	cup	dry red wine
2	tablespoons	tomato paste
3	tablespoons	Italian parsley -- chopped
2	teaspoons	fresh sage -- chopped
1	teaspoon	fresh rosemary -- chopped
1	teaspoon	fresh marjoram -- chopped
1/2	teaspoon	salt
1/4	teaspoon	freshly ground black pepper
1	pound	fresh pasta -- (fettuccine or linguini)
6	tablespoons	parmesan cheese -- grated

Preparation:

For mushrooms, try cremini, portobello, chanterelle, oyster or shitake. Heat oil in large nonstick frying pan over medium low heat. Add onion and cook until tender (5 minutes). Add garlic and cook another minute. Add mushrooms, stock, wine, tomato paste, parsley, sage, rosemary, marjoram, salt and pepper. Bring to simmer, cover and cook until mushrooms are tender (about 20 minutes). Remove cover and reduce sauce if necessary. Cook pasta until al dente. Drain and return to pot. Add sauce and toss well. Serve immediately topped with cheese.