Pasta with Mushrooms, Spinach, and a Red Pepper Sauce
September 15, 2013
"Another nice vegetarian dish. Full of flavor, delicious, and pretty easy to prepare. I like to use a fresh parppadelle pasta; but, any thick or wide pasta works. You can even cut your own noodles from fresh pasta sheets or fresh lasagna. The idea is to get fresh thick noodles. This is really what works best with this recipe. However, You could always substitute a fresh or dry fettuccine, but it doesn't have the same result. As for the mushrooms; I use a mix; whatever is in season. I usually will use cremini, white or button; and some shitaki, porcini, or oyster; if they are fresh. The idea is ... use your favorites. The roasted red peppers makes this a rich sauce that pairs well with the mushrooms and spinach. I actually use kale most of the time; but, for accessibility, I decided to post this with spinach. It is less expensive, more available; and, a bit easier to cook with; and just as good. But, for those kale lovers; this is a great recipe to use that."
- Serving Size: 1 (348.6 g)
- Calories 538.3
- Total Fat - 21.4 g
- Saturated Fat - 3.4 g
- Cholesterol - 380.4 mg
- Sodium - 138.5 mg
- Total Carbohydrate - 58 g
- Dietary Fiber - 3.3 g
- Sugars - 5.1 g
- Protein - 31.1 g
- Calcium - 90.1 mg
- Iron - 5.1 mg
- Vitamin C - 142.4 mg
- Thiamin - 0.9 mg
Roasted Peppers ... Now, you can always buy them; but, they are so easy, and MUCH cheaper to make yourself. Add the red peppers to the broiler in your oven; and, broil until the skin is blackened on all sides (turning often). This method, can also be done on a gas stove burner; or, on a grill. But, the oven/broiler method tends to be the most common. Once the peppers are good and charred, place them in a bowl and cover with plastic wrap. You can also put them in a brown paper bag. Lunch bags work perfect for this. Seal it up; and, let them rest (cool) 15-20 minutes. Once cool, the skin will peel right off. I use the back side of a knife to do this. DO NOT rinse under water - this gets rid of all that goodness you just created. Don't worry about a few little charred bits, they add flavor. Then, rough chop, and remove the seeds and ribs.
Red Pepper Sauce ... Add the peppers, garlic, red wine vinegar, olive oil, thyme, pinch of salt, and a pinch of pepper to a blender; and pulse a few times until smooth.
Mushroom and Spinach Sauce ... Add the olive oil to a large saute pan and bring to medium heat. Then, add the mushrooms, onions, and a pinch of salt and pepper; and, saute for 5-6 minutes until the mushrooms are tender, and all the moisture has evaporated. Add the spinach and saute until lightly wilted. I usually cover the pan for just a couple of minutes - it goes very quickly.
Note: if you decide to use kale, make sure you fine chop; and, add it when the mushrooms are about half way cooked. The kale takes longer to cook than spinach.
Pasta ... You want the pasta to be done when the mushroom and spinach sauce is done. Obviously fresh vs dry pasta cooks differently; just check the package directions. Cook the pasta in plenty of salted water. Make sure to reserve a little of the pasta water. Drain the pasta and add directly to the pan with the mushrooms and spinach and toss to combine.
Note: I love fresh pappardelle; but, you can make your own by cutting fresh pasta sheets, or even fresh lasagna noodles. However, any thick pasta noodle will work. I really prefer fresh; but, use what is available. No need to stress just because you can't find the right pasta.
Finish ... Add the red pepper sauce to the pasta, mushrooms and spinach; and toss to combine all the ingredients. Garnish with pecorino romano (or parmesan). Serve family style and ENJOY! A nice vegetarian, but very hearty meal. Add some crusty bread - and dinner is served!
Tips & Variations
No special items needed.