Yep, it’s the middle of January, and yep, I’m craving green things. This recipe is quick to put together, can be dressed up in a bunch of different ways, and keeps like a champ for leftovers.
gluten-free, paleo, vegetarian
Mushroom Pea Pasta
4 servings of your favorite pasta (I used a standard penne, but my favorite rice fusilli would be great here and chickpea or paleo pastas would also be great – shiritaki would even work, if you’re keto or low carb)
8-12 ounces portobello mushrooms, chopped into 1/2 inch pieces
Neutral oil
Butter
2 Tbsp. fresh dill, chopped
2 Tbsp. fresh mint, chopped
1/4 c. fresh parsley, chopped
1 Avocado
1/2 c. frozen peas
1 c. frozen spinach
500g. protein of choice
Garlic powder
Onion powder
Nutmeg
Salt & pepper
Nutritional yeast (optional but adds a bit of a cheesy taste)
Set your pasta water (generously salted) to boil. Add the pasta and cook according to directions. Drain and set aside in a large bowl if ready before the rest of your ingredients.
While the pasta is working, brown your protein in a bit of neutral oil – season with salt and pepper and set aside in the large bowl.
To the pan, add your chopped mushrooms, 2 tsp. neutral oil and 2 tsp. butter. Sauté until the mushrooms are cooked through and a bit browned. Season with 1 Tbsp. garlic powder, 1 Tbsp. onion powder, salt & pepper.
While the mushrooms are going, defrost your peas & spinach.
Chop your herbs and avocado – chuck into the big bowl.
When the mushrooms are ready, add to the big bowl.
Add the peas & 1 tsp. neutral oil to the pan. Sauté until just beginning to brown. Add the spinach. Season with 1 Tbsp. garlic powder, 1 Tbsp. onion powder, 1/4 tsp. nutmeg, salt & pepper. Sauté until the spinach is cooked through and the water has evaporated.
Add the green veg to the bowl.
Brown 2 Tbsp. butter in the pan and pour over the top of the pasta and veggies. Toss with 2 Tbsp. nutritional yeast.
Serve topped with more nutritional yeast if desired.
Serves 4
Gastography 