Meatless Monday: Mushroom Pappardelle
Does this look delicious or what? And it’s so easy. I love to use mushrooms in vegetarian dishes because not
Does this look delicious or what? And it’s so easy. I love to use mushrooms in vegetarian dishes because not only are they really good for you, some people who usually want meat for their supper (okay, I mean men!) feel they’re getting something meaty when there are lots of mushrooms. So here’s how I made this one:
Put on a pot of water and cook the pappardelle or any type of long pasta. Make enough for four people. Meanwhile, in a large saute pan cook a sliced onion and a couple of cloves of garlic in a little olive oil. Add about 2 cups of sliced oyster and enoki mushrooms (or use any type of mushroom), two large grated carrots, one sliced eggplant and a few handfuls of grape tomatoes; cook until soft, about 5 minutes. Season with herbes de provence or dried oregano and basil. Stir a few tablespoonsful of the pasta water and another splash of olive oil into mushroom mixture. Drain the cooked pasta and stir pasta into the mushroom mixture. Stir in 4 cups of washed baby spinach leaves until they wilt. Season with a little salt and pepper, sprinkle on some grated parmesan and chilis if desired and serve hot.