Spinach Tomato And Portobello Pasta Food

PASTA WITH TOMATOES AND SPINACH.

Steps:

• Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook until al dente according to the package directions. Reserve about ½ cup of cooking water, and drain the pasta.
• While you're waiting for the water to boil, heat the olive oil in a large skillet over medium-low heat. Add the garlic and sauté until fragrant (about 45-60 seconds).
• Add the tomatoes, basil, salt and a freshly cracked pepper. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. Keep the heat to medium-low, stir and make sure the garlic doesn't burn.
• Once the tomatoes begin to break down add the spinach, a large handful at a time, and stir it into the tomatoes until the spinach is wilted but still bright green (it should take max a couple of minutes).
• At this point the tomatoes have created a sauce-like mixture on the bottom of the pan. Taste and adjust the seasoning if needed.
• Add the cooked and drained pasta to the pan, the parmesan cheese and a touch of pasta cooking water. Toss until the pasta is coated in the sticky sauce and everything is combined (you don't need all the reserved cooking water, but use just as much as needed to make everything nice and moist).
• Serve with some grated parmesan cheese, seme freshly cracked black pepper, and a drizzle of extra virgin olive oil if you wish.

PORTOBELLO PENNE PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
• Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

EASY TOMATO AND SPINACH PASTA

Steps:

• Bring a large pot of salted water to a boil over medium-high heat.
• Add oil to a large, wide pot and bring to a simmer over medium heat. Add in the crushed red pepper flakes, tomatoes, salt, and pepper, and cook until the tomatoes begin to burst and give off their juices, about 9 to 10 minutes. Use a wooden spoon to gently press the tomatoes if they're not bursting on their own.
• Add in the garlic and cook for 1 minute, or until fragrant. Stir in the wine and bring to a boil, then reduce the heat to a simmer and cook for 5 minutes. Finally, stir in the spinach and cook until slightly wilted.
• In the meantime, add the penne into the boiling water and cook for 9 to 10 minutes, or until al dente.
• Drain the pasta, reserving a 1/2 cup of the pasta water.
• Toss the pasta immediately into the pot with the sauce and stir well to combine. Add in some of the reserved cooking water, if needed. Taste and add additional salt and pepper, if needed.
• Remove from heat and divide among serving bowls. Top with cheese and serve at once!

PORTOBELLO AND SPINACH BOLOGNESE

Steps:

• Place the dried mushrooms in small pot and cover with water or chicken stock. Bring to a boil, then reduce the heat to low and steep.
• Heat a heavy pot over medium to medium-high heat with 2 turns of the pan extra-virgin olive oil. When hot, add the butter and melt into the oil then add portabellas. After 6 minutes, add the onions, carrots, celery, garlic, and bay leaf. Saute until tender, 15 minutes, then separate and add spinach. Season the spinach mixture with salt, pepper, and nutmeg. Stir in the tomato paste and cook 1 minute. Deglaze with wine. Remove the dried mushrooms from the steeping liquid. Chop the mushrooms and stir into the sauce. Add the steeping liquid, reserving the last few spoonfuls as any grit on the mushrooms will have settled at the bottom. Stir in the milk. Simmer over low heat 20 minutes. Cool completely and store for a make-ahead meal.
• Reheat the dish over medium heat. Add a little stock or milk to loosen the sauce up again.
• Bring a large pot of water to a boil, salt the water and cook the pasta to al dente. Drain the pasta and toss with sauce. Serve in shallow bowls, topped with parsley and Pecorino cheese.

SPINACH, TOMATO AND PORTOBELLO PASTA

Steps:

• 1. In large pot cook pasta according to package directions..drain and set aside. in small skillet toast pine nuts for about 4 minutes.stir and be careful they will burn..remove from skillet and set aside.
• 2. In large skillet heat oil over medium heat, cook garlic and shallot stir until slightly golden about 4 minutes add mushrooms and cook until softened add wine and cream cheese and cook and stir until cheese melts add balsamic and spinach and cook for 3 to 4 minutes and add tomatoes and cook until skin begins to wrinkle, add this mixture to the pasta and toss to combine all pasta with all the vegies..serve and sprinkle each bowl with the pine nuts and parmesan cheese.

PASTA WITH CHILLI TOMATOES & SPINACH

Steps:

• Heat the oil in a non-stick frying pan and gently fry the onion, garlic and chilli flakes, stirring regularly, for 5 mins (add a little water if they begin to stick).
• Cook pasta following pack instructions. Add the tomatoes, wine and oregano to the frying pan and stir to combine. Bring to a gentle simmer and cook, stirring occasionally, for 10 mins.
• Shake the spinach into the pan and cook for 1-2 mins until wilted. Drain the pasta and tip into the pan with the sauce. Toss to combine, sprinkle with cheese and serve.

PASTA WITH PORTOBELLO MUSHROOMS

Steps:

• Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
• Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
• Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.

FRESH TOMATO AND SPINACH PASTA

Steps:

• Cook pasta according to package directions.
• Drain; keep warm.
• Meanwhile, in a large skillet, cook onion and garlic in hot oil over medium heat until onion is tender.
• Add tomatoes, salt, black pepper, and, if desired, red pepper.
• Cook and stir over medium-high heat for about two minutes or until the tomatoes are warm and release some of their juices.
• Stir in spinach, heat just until greens are wilterd.
• To serve, top pasta with tomato mixture; sprinkle with parmesean cheese.