A Throwback Recipe- One of My Favs!
Well, I was digging in the crates looking for a good recipe to post to get you over the mid-week hump and I found one of my favorites! If you've been around for a while you know that mushrooms are one of my many loves, so this stuffed portabello mushroom dish with pasta is a no-brainer! I tend to not create recipes, but rather methods that can be altered to suit anyone's own preferences, so that's what this is. There are online cooking schools you can attend if you are uncomfortable with cooking. I posted this back in 2010 I believe and that's why I am calling it a throwback! So, here we go!
Tri-Colored Vegetable Fettucini Pasta Noodles- or any pasta noodles that you prefer- I wanted to try something other than wheat. These are vegetable noodles. I found them at the regular grocery store in the pasta aisle.
Jumbo Portabello Mushroom Caps- Depending on how hungry you are or how many people you are cooking for will determine how many you should buy. I say one per person.
Marinara Sauce- Your favorite brand- Vegan of course. I used Bertolli the Garlic and Olive Oil brand.
1 Medium Yellow Onion
2 Yellow Squash- medium-size and peeled
1 bag of spinach, fresh or frozen
Sea Salt (to taste)
Pepper (to taste)
Season All (to taste)
Red Pepper Flakes (to taste)
Garlic Powder (to taste)
Preheat oven to 350. Clean mushrooms and remove stems. Place mushrooms on a cookie sheet and drizzle olive oil on both sides as well as sea salt and pepper and put an aluminum foil tent over the mushrooms to cover them while roasting-set aside. Dice onion and yellow squash. Heat a skillet on medium-high heat and add olive oil to coat the bottom of the pan. Add the yellow onion and sautee until soft, repeat with the yellow squash and then add the spinach. Sautee all until cooked through and add all seasonings (except red pepper flakes) to taste. You can decide really what steps you want to do when with this meal. I would put the mushroom caps in the oven and get the pasta going after you get all the veggies in the skillet. It takes only about ten minutes or so for the mushrooms to roast and soften- once the mushrooms are tender you can turn off the oven and keep them in there to stay warm as you get everything else prepared. Warm the marinara sauce in saucepan on the stove. I add the red pepper flakes and other seasonings to the sauce to taste as it is heating up.
To assemble: Take one mushroom cap and add the vegetable mixture and marinara sauce on top. Add the pasta on the side. You can drizzle more marinara on the pasta if you like. I only add olive oil and sea salt to the pasta and eat seperately, this is all a matter of preference.