Roasted Tomato Sauce With Portobello Mushroom - Center for Nutrition Studies

Ingredients

• 1 1 box or pack of red lentil penne—8 oz
• 2 cups of portobello mushrooms, sliced into ½ inch pieces
• 1 ½ Tbsp garlic cloves, minced
• ½ cup fresh basil, rough chopped
• 12-15 plum tomatoes, cut in fourths
• 1 cup of low sodium vegetable stock
• ½ cup medium yellow onion, diced
• ½ cup medium red onion, diced