Friday, October 1, 2010

Mushroom Pasta

Inspired by the Bittman book again, and the fact that G2 and I are going to try to cut out dairy for a while after eating Tex-Mex (including lots of chips and queso) in Austin for three days straight (seriously, breakfast, lunch and dinner), I made this mushroom pasta tonight. It didn't hurt that this only took about 25 minutes since I didn't get home from class until after 5 and the repairman was here fixing our freezer that's been out for two weeks until 6 (we generally eat around 6). Anyway, for the pasta:

1 lb of whole wheat spaghetti
1 oz pkg of dried mushrooms, soaked in hot water to cover, soaking water reserved
1/4 cup olive oil
10 oz pack of sliced mushrooms (I was truly going for speedy, here)
about 1/4 cup diced onion
1/2 cup diced green pepper
1 Tbsp minced garlic
1/2 cup fresh chopped parsley
salt and pepper

Cook the pasta according to package directions. Heat olive oil in a large skillet and add onions, sliced mushrooms and salt and pepper. Squeeze excess moisture from soaked mushrooms and chop (remember to save the soaking liquid!). Add those, green peppers and garlic. Cook until mushrooms are brown and tender. Add the mushroom liquid (about 1/2 cup) and let it get hot and a little bubbly. Toss in drained pasta and parsley. Add a little pasta liquid if it needs it.


We had this with sautéed spinach and garlic on the side. Between the mushrooms and spinach, this was a great folate-filled meal. Graham had some cheese for extra calcium before dinner but still had his share of spaghetti!


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