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Pasta With Portobello Mushrooms In Mustard Sauce

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dairy free low carb vegan vegetarian


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1/4 cup pine nuts (1 1/4 oz.)

2 1/2 cups small dried pasta shapes, such as orecchiette or gnocchi (9 oz.)

2 1/2 Tbs. olive oil

8 oz. portobello mushrooms, stemmed and thinly sliced (4 cups)

1 1/2 tsp. salt

6 medium cloves garlic, finely chopped

1 large red onion, thinly sliced

1 1/2 Tbs. minced fresh rosemary

1/2 to 1 tsp. red pepper flakes

1/4 cup vegetable broth

1/2 cup mirin or dry white wine

1/2 cup dijon mustard

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