Saturday, March 27, 2010
Portabello Mushroom Pasta - Meatless Stroganoff!
This was super tasty and unique. Honey's only complaint was that it needed some protein. True; however, it was truly tasty and I think you could easily add some seitan or tofu to give you the protein! I'll try that next :)
about 3/4 package of linguini (I used florentine, so half whole wheat half spinach)
4 teaspoons oil
1 lb portobello mushroom caps (sliced into about 1/2 inch pieces)
Salt and pepper
2 cups sweet onions, chopped
10 cups baby spinach (that's about 2 reg. size packages)
1 cup greek yogurt, fat free or low fat (I'm thinking you could also use tofutti sour cream... I'll try that next too!)
2 to 3 Tablespoons dijon mustard
Boil salted water in a pot for your linguini. When boiling, cook pasta to al dente. Drain and set aside.
Heat some of your oil in a pan. Saute the onions on high, until tender. Add the portobello mushrooms and continue to cook, stirring every once in a while, until tender and liquid free.
While onions and mushrooms are cooking, add the dijon mustard to greek yogurt container and mix well. You can use another bowl if you want but why dirty it when the yogurt container works just as well?
Back to your onions and mushrooms: Add salt and pepper to taste. I did about 1/2 teaspoon of each. Once tender, add spinach, mix well and let wilt.
Reduce heat to low and add in the pasta. Mix well, add in yogurt mix and let cook on low until everything is warmed. Add a little more salt and pepper if you like.
On a plate or in a bowl... it's fantastic either way! Very flavorful and fun. My non vegan/veggie friends raved about it :)