Thursday, July 18, 2019

Super Easy Meatless Pasta For a Weekday Dinner, It Even Cleans Up Good For Company.

      
   It sure has been a while since posting here, and even though I have been cooking every day and working on all sorts of new stuff, I haven't shared anything.  Well, that ends today.  Things got bogged down because I had cataract surgery a month ago, and another for the other eye happens next week. We changed phone providers and don't even ask about that one, it's a regular mini series and now I can find my way to a certain strip mall in Petaluma blindfolded.
     
   So, back to what's cooking and a new favorite in the kitchen rotation around here. Since Alan has gone pescatarian, he's eating a lot more vegetables and pastas and fish and I'm always trying to make the transition easier for him, which is why I love this Portobello Mushroom  Bolognese. The mushrooms provide a nice meaty feel to the dish, and besides they are also delicious. The other thing I love about this, is that is cooks up super fast which is just what I'm always looking for on workdays. Who wants  to run from the office where I've been writing all morning and get behind a hot stove for a couple of hours? Not me. This recipe cooks up in almost as little time as it takes to boil the pasta water, so here we go.


PORTOBELLO BOLOGNESE

 

Here's What You Need:

 

3 or 4   Fresh Portobello Mushooms,  (about 10 oz) cut into 1 inch pieces
3 Tbs olive oil
2 large shallots peeled and thinly sliced
1 Tbs balsamic vinegar
2 Tbs tomato paste
2 Tbs unsalted butter
1/2 tsp red chili flakes
2 tsps chopped fresh rosemary
Parmesan cheese to taste
salt to taste
1 box Pappardelle Pasta

Here's What To Do:


Put the oil shallots and chili flakes in a skillet and saute them gently. When the shallots turn translucent add in the portobello pieces.


Stir them around gently until they soften and darken a bit.



Take the mushrooms off the flame and boil the water for the pasta.
While the pasta is boiling add the rosemary, balsamic vinegar, butter, and tomato paste to the skillet.


As soon as the pasta is done, drain it and scoop out 1/2 cup of pasta water. Add it to the skillet , turn up the heat a bit, and stir everything around until you have a sauce. This takes less than no time.
Now, add the pasta.


Using tongs, mix everything together well.


When it's all combined, serve it up with shavings of parmesan cheese  and bingo you're done.

 
    For anyone who'd like a peek inside  my kitchen and and interview check out this link on Cut Out and Keep


Coming up next , now that my summer crop is finally coming in, some fun with my Indian Garden and summer vegetables Indian style. Follow along on Twitter @kathygori

2 comments :

  1. Great to see you blogging again, Kathy! And your pasta looks delicious. As you say, mushrooms do have a kind of "meatiness" that's very appealing, perfect for making a vegetarian bolognese.

    ReplyDelete

LinkWithin

Blog Widget by LinkWithin