Easy Balsamic ‘Shrooms and Pasta

Balsamic 'Shrooms over Pasta

Christine,

You’ve clearly infiltrated my consciousness because I inadvertently made a vegan meal for dinner last night and it was really good. I’m not even vegetarian, never mind vegan.

It would be great if you could share recipes with us that don’t require specialty vegan products like seitan or vegan cheese. Perhaps just the sort of things one might throw together from the ingredients you might already have in the larder?

~Carolyn

Dear Carolyn,

An uplanned vegan meal! Very nice. You made my day and then I made this recipe with you in mind. Mushrooms are a great way to add some “meat” to your dinner without adding any animal products. Enjoy!

Balsamic ‘Shrooms over Pasta
Serves 2

Eat Mushrooms for Vitamin D

  • 1/2 lb of small whole mushrooms, cleaned (any kind will do)
  • 1/4 cup frozen peas
  • 3 oz. or more fresh spinach (about half a bag)
  • 8 oz. pasta, any shape
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil or more if desired
  • Salt and pepper to taste

Heat a skillet to medium with about 2 tbsps. of the olive oil. Save the rest of the oil for later. Add the whole mushrooms to the skillet and pour the balsamic vinegar on top of the mushrooms. Stir the mushrooms to coat with the oil and vinegar. Turn the heat down to medium-low and cover. Stir occasionally until mushrooms are soft. Remove from heat.

While the mushrooms are cooking, heat a pot of water to boiling and add the pasta. Cook based on the package directions.

Eat Your Peas, Please

Toss frozen peas in a colander and run hot water over them for about 30 seconds or until no longer frozen. Add the spinach on top of the peas. When the pasta is done, pour the hot water and pasta over the spinach and peas. This will wilt the spinach. Once drained, move the pasta mixture to a bowl and toss with the remainder of the olive oil. Salt and pepper to taste.

Split pasta into two bowls, top each dish with half the mushrooms and serve.

Happy cooking!

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