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Tuesday

Spinach Portobello Pasta

This is such an easy meal. 

Even though it's meatless, it's really filling, and delicious. 
I think it would be great for lunch or supper. Or if you're like me...breakfast.

I whipped it up for lunch the other day and the whole family loved it.




First thing to do is get your mushrooms softening by adding boiling water. 
Save the liquid for the sauce. Very yummy.


Next, get your bacon browned. You'll need some of the grease to saute the onion in.


Saute the onion with garlic and pepper flakes.


Once the mushrooms are softened, add them along with


the cooked spaghetti noodles, spinach, nuts, reserved bacon, parmesan cheese and the mushroom soaking liquid, then give it a good toss. Oh, and I like to give it a good drizzle of extra virgin olive oil because...because it makes it good. (I ended up adding over a 1/2 cup of pasta water to mine. Add enough so it isn't too dry.)


Serve with more parmesan cheese. 

It's just that easy!

Linked with Weekend Potluck and Foodie Friday.


Spinach Portobello Pasta

1/2 oz dried Portobello mushrooms
1 lb whole wheat spaghetti
4 slices bacon
Extra virgin olive oil
½ onion, chopped
2 cloves garlic, minced
1/8 tsp red pepper flakes, optional
½ cup walnuts, chopped and toasted
4 cups fresh spinach
1/3 cup grated parmesan cheese, plus
Salt and Pepper

In a small bowl cover the mushrooms with at least 2/3 cup of boiling water to soften. Set aside.

Bring a large pot of salted water to boil and cook pasta according to package directions. Save some of the pasta water for sauce.

Chop up bacon into small pieces and brown in a drizzle of olive oil. Remove with a slotted spoon and set aside. Pour out all but about 3 tsp of the oil/grease and sauté onions, pepper flakes, if using, and just a pinch of salt and some pepper, until translucent. (Add VERY little salt at this point, you can adjust at the end.) Add garlic and cook 1-2 minutes longer. By now mushrooms should be softened. Remove with a slotted spoon, reserving water; add the mushrooms to the skillet.

Add cooked pasta (I added just under a pound), spinach, nuts, reserved bacon, parmesan cheese, reserved mushroom water and a good drizzle of olive oil  to the pan and toss. Add pasta water, as needed, to make a light sauce. I think I ended up adding ½ to ¾ cup. Taste and add salt and pepper if needed.

Serve with more parmesan on top.

Note:  To toast walnuts, just add them to a dry skillet and heat over med. heat, stirring occasionally until they're toasted. The nose knows!


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