Ingredients
- 2 cups oyster mushrooms, coarsely chopped
- 6 oz. whole wheat linguine
- 1 (16 oz.) can crushed, fire-roasted tomatoes
- 1 Tbsp. capers
- Juice of 1 lemon
- ½ teaspoon crushed red pepper (optional)
- 4 basil leaves, sliced
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Instructions
- Cook mushrooms over high heat. Do not stir until water has released and evaporated and mushrooms are partially brown (4-5 minutes). Set aside.
- Cook pasta according to package directions.
- While the pasta is boiling, add tomatoes, capers, juice, and pepper to a medium saucepan. Bring to a simmer.
- Top pasta with sauce, basil, and seared mushrooms to serve.