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
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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.
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.
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
