Prep Time: 10 minutes
Total Time: 35 minutes
Serves: 4


  • 2 tbsp olive oil
  • 1/2 lb sliced mushrooms
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup tomato paste
  • 1/2 cup Treasury Wine Estates Pinot Noir
  • 1 can (14 oz) diced tomatoes
  • 8 oz whole wheat spaghetti
  • 1/2 cup grated Parmesan cheese, divided
  • 1/3 cup thinly sliced fresh basil


Heat oil in Dutch oven or large saucepan set over medium-high heat; cook mushrooms, onion, garlic, oregano, salt and pepper for about 5 minutes or until mushrooms are golden and tender. Stir in tomato paste; cook for 1 minute. Add wine and bring to boil, scraping up any browned bits.

Stir in tomatoes, 2 1/4 cups water and pasta; bring to boil. Stir to submerge noodles in liquid; cover and reduce heat to medium-low. Cook for 10 to 12 minutes or until pasta is tender but still firm to the bite in center.

Stir in half of the Parmesan cheese, and basil. To serve, sprinkle with remaining Parmesan cheese.


  • For thinly sliced basil, stack basil leaves and roll up tightly like a cigar, then cut crosswise into ribbons.
  • Add 1/4 tsp red pepper flakes, if desired, for a spicy kick.


Pair with: Pinot Noir