Tag Archives: portobello mushrooms

Way Rad Bowl of Pasta

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I didn’t know what else to call it. It has so many preparation-detailed ingredients that the full name would be something too long and annoying. So way rad bowl of pasta it is, because that’s what it was.

Sooo yeah. Remember how I said I wasn’t eating carbs and I missed them oh so much, but I refused to eat them? I kicked myself in the ass and told myself “moderation and portion control, betch” and then made this way rad pasta dish. And I would make it again, too.

I made this the night before our treadmill finally made its appearance in our basement gym, when I knew I would be running like mad the minute the delivery guys left my house. So I decided it would be best to pretend like I was running a marathon thereby validating a big bowl of pasta.

Although the base of this recipe comes from Cooking Light, I had to make some changes so it could fit into my “let’s be friggan’ healthy” lifestyle.

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For instance, I used whole wheat pasta, used a lighter cheese, and since we needed some kind of protein in there other than cheese, I threw grilled portobello “steaks” on top. So my version was born and was received well by both me and the man of the house.  I can’t get over the smokiness and spicy flavor this dish had, but tossing it all together with seared tomatoes and fresh spinach in a chili garlic sauce? Fuhgettaboutit.

Make it. Moderate it. Portion it well. Eat it. Delicioso. Fin.

5.0 from 2 reviews

Fettuccine with Chili Garlic Sauce and Portobello Mushroom
 
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A robust bowl of whole wheat pasta, seared tomatoes and fresh spinach tossed in a chili garlic sauce, then topped with sliced portobello “steaks”.
Author:
Recipe type: pasta, vegetarian, main dish
Cuisine: Italian
Serves: 4
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.