Fettuccine with Chili Garlic Sauce and Portobello Mushroom
Author: 
Recipe type: pasta, vegetarian, main dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A robust bowl of whole wheat pasta, seared tomatoes and fresh spinach tossed in a chili garlic sauce, then topped with sliced portobello "steaks".
Ingredients
  • 8 oz. whole wheat fettuccine, or long pasta of choice (linguine would be yummy)
  • ½ cup grape tomatoes, halved
  • Non-stick cooking spray
  • 1½ tablespoons olive oil
  • ½ teaspoon red pepper flakes (use ¼ if you prefer less spice)
  • 4 garlic cloves, thinly sliced
  • 1 15-oz. can organic tomato sauce
  • ½ teaspoon salt
  • 3 cups baby spinach leaves
  • 2 oz. part-skim shredded mozzarella cheese
  • 4 portobello mushroom caps, de-stemmed and gills scraped out
Instructions
  1. Bring a large pot of water to boil, add pasta and cook according to package directions, about 7-9 minutes, or until al dente
  2. While the pasta cooks, spray a large skillet with non-stick cooking spray.
  3. Arrange tomatoes cut side down and cook 1 to 1½ minutes or until tomatoes start to soften or burst. Remove from skillet, transfer to bowl and set aside.
  4. In the same skillet, add the 1½ tablespoons olive oil over low heat.
  5. Add the red pepper flakes and sliced garlic and cook until fragrant, about 3-5 minutes.
  6. Add the tomato sauce and salt, stir and cook 5-7 minutes or until warmed through.
  7. While the tomato sauce simmers, the pasta should be done so you can drain and set aside.
  8. Get your grill pan ready or a separate pan and grill up portobello caps until browned and grilled well.
  9. Slice mushrooms and set aside.
  10. Once the sauce has thickened slightly, add the spinach, cheese, and drained pasta and toss well to coat.
  11. To serve, add mixed pasta to bowls, spoon a few grape tomatoes around the outer edge of bowls and top each bowl with sliced mushroom.
Recipe by Not A Leaf at http://notaleaf.com/way-rad-pasta/