Mushroom Pasta Caliente

Mushroom Pasta Caliente is deeeelicious, with tangy tomato taste and slightly spicy flavors from the green chilies. Paprika, cilantro, and green onions add to the Tex-Mex style of the dish, and finish the dish with flair.

Mushroom Pasta Caliente

16 oz. box of spaghetti
1 14 oz. can diced tomatoes with green chilies
1/4 cup cilantro
3 green onion stalks
1.5 cups white button mushrooms, sliced thinly
3 cloves garlic
4 tablespoons extra virgin-olive oil
1 tablespoon paprika
salt

Cook spaghetti until al dente.

Finely chop cilantro, garlic, and green onions.

In a large frying pan, saute garlic until tender in 1 tablespoon of olive oil. Add mushrooms, stir, and cook until water is released and mushrooms are tender. Then, add diced tomatoes with green chilies. Stir, and cook until most of the liquid has evaporated. Add salt and paprika, and mix. Add green onions and cilantro. Next, put pasta with the mixture in the frying pan and mix. Let cool for 3 minutes, and serve in a glass dish. Drizzle with remaining olive oil.

Serves approximately 4.