PORTOBELLO SPINACH PASTA
When it comes to pasta, I prefer simplicity. Simple ingredients and simple prep always seem to result in the most well balanced pasta dishes. You could hand me a bowl of noodles with olive oil, garlic, a little salt + pepper and I would be a happy girl. I realize that notion is not everyone’s cup of tea but I do think an occasional break from red tomato sauce is a welcomed feat. I ran with that concept and let the portobello and spinach ultimately “create” the sauce. What a delight and bonus points for the pasta staying in a perfectly al denté state thanks to the absence of a weighty tomato sauce.
- Large Portobello Mushrooms (2)
- Spinach (Bunch)
- Yellow Onion (1)
- Garlic Clove (1)
- White Wine (1/4 cup)
- Bologna Aromatic Herbal Salt
- Spaghettata Seasoning
- Brown Rice Spinach Spaghetti
- Olive Oil
- Black Pepper
- Bring a pot of water to a boil for the pasta.
- Roughly chop up the garlic and toss into a large, deep sauté pan. Drizzle olive oil and bring the heat to a simmer.
- Halve and slice up the onion. Raise the heat on the sauté pan and add the onions. Season with Bottega Aromatic Herbal salt and a little black pepper.
- Halve and slice up the portobello mushrooms. Add these to the sauté pan and toss with the onions.
- Pour in the white wine and let the mushrooms soak in all that flavor. Continue seasoning with Bottega salt and pepper.
- Wash, dry, and chop up the spinach. Add to the pan and let the leaves wilt. Add the Spaghettata seasoning, lower the heat to a simmer, cover, and let sit while you cook the pasta.
- Season the boiling liquid with salt. Add the pasta and cook until al denté.
- Spoon in a few tbsps of the pasta water into the sauce and stir. Drain the pasta and transfer directly into the sauce.
- Finish off by roughly chopping up the parsley, add it to the pasta, and toss together.