meatless pasta

Enjoy this hearty, autumnal pappardelle pasta with fresh rosemary and portobello mushrooms in warm bowls, with a glass of red wine on the side :)

Pappardelle Pasta with Rosemary Portobello Mushroom Sauce

olive oil

shallots (halved lengthwise and thinly sliced)

Kosher salt

portobello mushroom

pappardelle pasta

garlic (finely sliced)

rosemary leaves

red chili flakes

tomato paste

balsamic vinegar

unsalted butter

Parmigiano Reggiano or Parmesan cheese

Put the oil, shallots and a pinch of salt in a large skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.

Add the mushrooms to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add 1/2 teaspoon salt. Continue cooking until the mushrooms become tender and their liquid evaporates.

Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pasta until al dente. Scoop out and reserve 1/2 cup of the pasta water, then drain the pasta.

Add the garlic, rosemary, chili, tomato paste, vinegar and butter to the mushrooms. Add 1/3 cup of the pasta water and stir over medium heat until the mixture becomes saucy. Add the pasta to the pan and toss gently with tongs to coat with the sauce, adding more water if it seems too dry. Taste for seasoning.

Shave curls of Parmigiano cheese over the pasta with a vegetable peeler and serve. 

This one pot wonder if full of flavor and delicious! It's meatless, and non-dairy! Perfect weeknight dinner that is ready in less than 14 minutes!

One Pot Greek Spaghetti

oz uncooked pot sized spaghetti

manzanilla green olives

kalamata olives (drained)

garlic

artichoke hearts (drained)

red onion

cherry tomatoes

oz marinara sauce

tsp pepper

oregano

thyme

vegetable broth

tsp sea salt, more or less to taste

In a large stock pot or dutch oven, add all of the ingredients. Yup, you heard that right &#8211; all of them!

Start by laying the spaghetti down in the bottom of the pot or dutch oven. Then drizzle on the olive oil. Follow that up by adding pitted green olives, pitted kalamata olives, diced garlic cloves, artichoke hearts, red onions and tomatoes.

Then pour marinara sauce over the ingredients. Add salt, pepper, oregano and thyme. And finish it off by pouring in the broth of your choice. Gently mix it all together to distribute the seasoning.

Bring the pot up to a boil over medium high heat, cover and reduce the heat to medium low. Allow the pasta to cook for 11-13 minutes, or until the pasta has reached your preferred texture. Note: we recommend mixing the ingredients again at least once halfway through the cooking process to make sure nothing sticks together.

Garnish with fresh Italian parsley and feta cheese (omit for non-dairy).

I just made this and it is amazing!  I eliminated the red onion because I can’t stand onion but it’s so good that I can’t even wait for the rest of my dinner to be done.  I keep sneaking into the pot!

https://www.youtube.com/watch?v=bKDUfF9ybSg

One Pot Greek Spaghetti..this one pot wonder is in it to win it! It’s full of flavor and ready in less than 13 minutes! It’s perfect for #MeatlessMonday too! #fooddolls #spaghetti 

Recipe:  
https://www.fooddolls.com/one-pot-greek-spaghetti/


#pasta #onepotpasta #vegan #veganrecipes #dinner #easyrecipes #shorts

One Pot Greek Spaghetti | Easy Pasta Recipe

Mushroom and spinach pasta sauce with sauteed shallots, white wine and a touch of butter — it&#039;s great over wide noodles like pappardelle or fettuccine but any type of pasta will work. This is a quick dinner to elevate your weeknight!

Mushroom Spinach Pasta with Shallots

extra virgin olive oil

shallots (about 1 large or 2 medium)

mushrooms

garlic (finely chopped)

½ teaspoon crushed red chili (use less for milder heat)

black pepper

pappardelle

¼ cup rosé or dry white wine

butter (salted

Parmesan cheese (plus more for serving)

baby spinach leaves

Bring a large pot of salted water to a boil.

Place a large (12-inch) pan over medium heat. Add the olive oil and shallots to the pan along with ½ teaspoon kosher salt. Cook until the shallots are softened, stirring frequently, about 5 minutes.

Add the mushrooms to the pan in one layer. Cook undisturbed for 5 minutes, then sprinkle with another pinch of salt. Stir them around with the shallots. Add the garlic, chili and black pepper and continue cooking 5 more minutes, or until they are softened and have released their juices.

While the mushrooms cook, add the pasta to the boiling water and cook according to package directions. Note that fresh pasta will usually be done in 2-4 minutes and dried pasta in 10-12 minutes. Drain.

Raise the heat under the mushrooms to medium-high and pour in the wine. Let it bubble and cook for 2 minutes. Stir in the butter until it melts. Remove the pan from the heat and add ¼ cup cheese and spinach to the pan. Stir until the leaves are wilted.

Add the cooked pasta to the pan and toss gently with the sauce.  Serve in bowls with additional cheese sprinkled over the pasta. Pour a glass of wine and enjoy!

This recipe was simple and delicious! I used fettuccine (as pappardelle is hard to get where I live) and cremini instead of portobello (as I already had them on hand). We loved it and I look forward to trying some of your other recipes.

I made this tonight and it was such an amazing dish the whole family enjoyed. I used all ingredients but didn’t measure anything and it came out great. I did use gluten free fresh fettuccine I got from my local market.

I made this and it was such an amazing dish. I have to say I followed the ingredients mainly but didn’t measure anything!  Thank you for the great pasta!

This is a very good recipe! I used rigatoni and added pancetta while sautéeing the shallots because I had some leftover from another dish. Followed the rest of the recipe as written. Delish!

Great recipe!  I used a mix of mushrooms from a mushroom farm.

Very very good.   I only use a small pinch of Cayenne Pepper and I've been out of Garlic so powdered.  Not as good as we all know Fresh Garlic is the best but still the dish is lovely.

I enjoyed this dish very much. It seemed like a lot of mushrooms, but it was fine when they cooked down. The wine and garlic make a great sauce. I left out the butter and went with just the olive oil to make it healthier. I'll make it again for sure, maybe adding some grilled chicken breast next time.

My only issue with this recipe is I used the recommended amount of Kosher salt and found it to be way too salty. Half the amount would have been enough.
I'm surprised no one else commented about the saltiness.

In one word, DELICIOUS!!! Especially with grilled chicken breast!

This was delicious.  Directions were straightforward and easy to follow.  I used whole wheat Rotini pasta and it came out perfect.
Thank you.

Amazing and easy! Looks awesome when served and like it was an elaborate recipe! My husband loves this recipe! I’ve made it 2 times already.

https://content.jwplatform.com/videos/NPtAeCPu.mp4

Pappardelle pasta tossed with a delicious chunky mushroom spinach sauce. A restaurant-quality dish you can make at home in less than 30 minutes!

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