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. Reserve 1 cup 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!

Spinach Mandarin Orange & Gorgonzola Salad with Balsamic Vinaigrette

Doesn't this salad look good?!?

It took about 5 minutes total to make,

including the vinaigrette.

So fresh and full of big flavors.

Just put the quantity of baby spinach you want on a plate. Add mandarin oranges,

saving some juice for the vinaigrette, sliced onions, crumbled gorgonzola cheese,

chopped red pepper, crumbled bacon and croutons.

To make the vinaigrette; pour about 1 tbsp of good balsamic vinegar into a small bowl,

add 2-3 tsp of juice from oranges, salt and pepper. Whisk in 2-3 tsp of extra virgin olive oil

and that's it. Drizzle it over your salad and enjoy! 

If your looking for a good balsamic at a reasonable price, Williams-Sonoma has one that I love.

It's the only balsamic I use, and no, I have no affiliation with WS.          

Pretty sure it's made by Olivier Napa Valley, just for them, and barrel aged 25 years. 

It has a really rich, slightly sweet flavor. I love it.

I like to drizzle it over my salads and even on brown rice, as is. 

It prices out around $24.00 for 15.5 fluid oz. Cool bottle too!