Spinach Pesto Pasta With Portobello Mushrooms Or Bacon Recipes

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SPINACH MUSHROOM PESTO SPAGHETTI RECIPE BY TASTY



Spinach Mushroom Pesto Spaghetti Recipe by Tasty image

Here's what you need: canola oil, spinach, mushroom, salt, pepper, pesto, parmesan cheese, spaghetti

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 8

1 tablespoon canola oil
5 oz spinach
2 cups mushroom, sliced
1 teaspoon salt
1 teaspoon pepper
1 cup pesto
½ cup parmesan cheese
½ lb spaghetti, cooked

Steps:

  • Heat pot over medium-high heat.
  • Add oil to the pot.
  • Cook the spinach until wilted.
  • Add the mushrooms, salt, and pepper cooking until most of the water is gone.
  • Add the pesto and parmesan.
  • Add the spaghetti, and toss until evenly coated, with the sauce sticking to the noodles.
  • Enjoy!

Nutrition Facts : Calories 1063 calories, Carbohydrate 97 grams, Fat 60 grams, Fiber 6 grams, Protein 36 grams, Sugar 5 grams

SPINACH PESTO PASTA RECIPE BY TASTY



Spinach Pesto Pasta Recipe by Tasty image

Here's what you need: chicken breast, salt, pepper, spaghetti, fresh spinach, walnuts, garlic, parmesan cheese, salt, pepper, lemon juice, olive oil

Provided by Hitomi Aihara

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 chicken breast
salt, to taste
pepper, to taste
8 oz spaghetti, cooked according to package
4 cups fresh spinach
½ cup walnuts
4 cloves garlic
¼ cup parmesan cheese, grated
½ teaspoon salt
½ teaspoon pepper
1 teaspoon lemon juice
½ cup olive oil

Steps:

  • In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
  • In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
  • Remove the chicken and slice.
  • Combine the chicken and pesto sauce into spaghetti and mix until the sauce fully coats the pasta.
  • Serve and top it off with parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 627 calories, Carbohydrate 45 grams, Fat 39 grams, Fiber 3 grams, Protein 23 grams, Sugar 2 grams

SPINACH PESTO PASTA WITH PORTOBELLO MUSHROOMS OR BACON



Spinach Pesto Pasta with Portobello Mushrooms or Bacon image

Wonderful for winter, and unbelievably good over pasta, then topped with portobello mushrooms or bacon. Please everyone in the house with this flexible veggie or carnie recipe.

Provided by Kare for Kitchen Treaty

Number Of Ingredients 20

1/2 pound whole wheat pasta (just plain regular white pasta will work great too)
1/2 cup walnuts
1 - 2 cloves garlic (chopped (Two for a very strong garlic taste - one I find yummy, but then I love garlic!))
1 1/4 cups spinach
1/3 cup olive oil
1/2 cup grated Parmesan cheese
Plus
I'm trying something new here and giving you three options - going all carnivore, going all vegetarian, or doing half and half, aka: Veggies and Carnies Living Together! We'll see how it works.
Two portobello mushrooms
2 tablespoons balsamic vinegar
2 tablespoons olive oil + 2 teaspoons for cooking
Salt and pepper to taste
-or-
Four slices bacon
-or-
Two slices bacon
One portobello mushroom
1 tablespoon balsamic vinegar
1 tablespoon olive oil + 1 teaspoon for cooking
Salt and pepper to taste

Steps:

  • Cook the pasta according to package directions.
  • While the pasta is boiling, make the spinach pesto: In a food processor (or a blender in a pinch), pulse the spinach, garlic, walnuts, olive oil, and Parmesan cheese. Don't pulse it to a paste - leave it a little chunky - some texture is good.
  • Okay, now pick your track! Are you going all veggie, all carnie, or a split between the two?

ROASTED PORTOBELLOS WITH PESTO



Roasted Portobellos With Pesto image

Homemade or storebought pesto can be used in this 30-minute recipe that's perfect for meatless Monday (or any day for that matter). Just scrape away the gills of the mushroom with a spoon, toss the caps with a little olive oil, salt and pepper and roast gill-side down for about 10 minutes. Remove from the oven, fill with pesto and pop them back into the oven for about 10 more minutes. Serve with a pile of rice or a tangle of noodles slicked with butter. There you have it: Satisfying and simple.

Provided by Martha Rose Shulman

Categories     dinner, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 5

8 medium (roasting size) portobellos
1 tablespoon extra virgin olive oil
Salt
freshly ground pepper
1/4 cup pesto (see recipe)

Steps:

  • Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 444 milligrams, Sugar 4 grams

PAPPARDELLE WITH PORTOBELLO MUSHROOMS, SPINACH AND PINE NUTS



Pappardelle with Portobello Mushrooms, Spinach and Pine Nuts image

Yield Serves 6 as a first course

Number Of Ingredients 8

1 teaspoon plus 6 tablespoons extra-virgin olive oil
1/2 cup pine nuts
2 10-ounce packages ready-to-use spinach leaves
6 large garlic cloves (unpeeled)
12 ounces pappardelle or fettuccine
6 medium portobello mushrooms, stems trimmed
12 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
Additional freshly grated Parmesan cheese

Steps:

  • Heat 1 teaspoon oil in heavy medium skillet over medium heat. Add pine nuts and sauté until golden brown, about 7 minutes. Transfer to bowl.
  • Bring large pot of water to boil. Add spinach and cook until just wilted, about 20 seconds. Using tongs, transfer to bowl of ice water. Return water in pot to boil. Add garlic and boil 1 minutes. Drain and cool. Peel garlic and slice thinly. Drain spinach. Squeeze out any excess moisture from spinach. (Can be prepared 1 day ahead. Store pine nuts in airtight container at room temperature. Cover and refrigerate spinach and garlic separately.)
  • Preheat broiler. Bring large pot of salted water to boil. Add pasta; boil until tender but firm to bite, stirring occasionally.
  • Meanwhile, place mushrooms on baking sheet. Brush with 4 tablespoons oil. Sprinkle with salt and pepper. Broil mushrooms until lightly charred and tender, about 5 minutes per side. Transfer to cutting board. Cut each mushroom into 4 wedges. Set aside.
  • Drain pasta, reserving 1/2 cup cooking liquid. Heat 2 tablespoons oil in heavy large skillet over high heat. Add blanched garlic and sauté until golden, about 2 minutes. Add spinach and mushrooms; sauté until heated through, about 2 minutes. Add pasta and 1/2 cup cheese to spinach mixture; toss will. Add enough reserved pasta cooking liquid to moisten pasta, if necessary. Season with salt and pepper. Sprinkle with pine nuts. Serve, passing additional cheese separately.

PASTA WITH SPINACH PESTO SAUCE



Pasta with Spinach Pesto Sauce image

A healthy, low-fat alternative to high-fat pesto sauce. Can also be made with basil or cilantro.

Provided by Sheila Martin

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 5

Number Of Ingredients 13

16 ounces fresh spinach, washed and chopped
6 ounces low-fat, firm silken tofu
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
⅛ cup low-sodium chicken broth
½ cup grated Parmesan cheese
½ teaspoon ground black pepper
1 teaspoon Italian seasoning
10 ounces fresh mushrooms, thinly sliced
6 ounces fresh sliced shiitake mushrooms
½ cup diced red onion
¼ cup bacon bits
1 pound penne pasta

Steps:

  • Cook pasta according to package directions.
  • While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
  • Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
  • Toss pasta with sauce and bacon bits. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth.

Nutrition Facts : Calories 450.8 calories, Carbohydrate 76.7 g, Cholesterol 11.1 mg, Fat 6.5 g, Fiber 6.5 g, Protein 25.2 g, SaturatedFat 2.4 g, Sodium 416.6 mg, Sugar 5.8 g

PESTO-STUFFED GRILLED PORTOBELLOS



Pesto-Stuffed Grilled Portobellos image

Pesto-stuffed grilled portobellos make for the perfect summer outdoor meal. It stands alone as vegetarian fare if you serve it with fresh fruit (such as watermelon chunks and blueberries); I love it with cedar-plank grilled salmon as well. You will think you've died and gone to heaven.

Provided by Larry Short

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 3

Number Of Ingredients 8

6 portobello mushrooms
1 tablespoon olive oil
1 small shallot, minced
1 clove garlic, minced
1 splash Chardonnay wine, or as desired
3 tablespoons pesto
2 tablespoons pine nuts
½ cup shredded Italian 3-cheese blend

Steps:

  • Remove stems from mushrooms and finely chop stems.
  • Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
  • Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

Nutrition Facts : Calories 282.3 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 4.1 g, Protein 14.5 g, SaturatedFat 6.4 g, Sodium 296.8 mg, Sugar 4.5 g

PASTA WITH PORTOBELLO MUSHROOMS



Pasta With Portobello Mushrooms image

The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

8 ounces portobello mushrooms
3 cloves garlic
2 or 3 thyme sprigs
1/2 cup extra virgin olive oil
Salt and pepper to taste
1/4 cup dried porcini mushrooms, optional
3 cups tomatoes, peeled, seeded and chopped (canned are fine)
1 pound penne or other cut pasta
Freshly grated Parmesan cheese

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.

PORTOBELLO MUSHROOMS AND SIRLOIN STRIPS OVER SPINACH PASTA



Portobello Mushrooms and Sirloin Strips over Spinach Pasta image

Make and share this Portobello Mushrooms and Sirloin Strips over Spinach Pasta recipe from Food.com.

Provided by TishT

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup dry red wine or 1/3 cup nonalcoholic red wine
3 tablespoons light soy sauce
3 tablespoons very low-sodium worcestershire sauce or 3 tablespoons low-sodium worcestershire sauce
6 cloves garlic, minced or 1 tablespoon instant minced garlic
2 teaspoons extra virgin olive oil
1 1/2 teaspoons dried oregano, crumbled
12 ounces portabella mushrooms, sliced
12 ounces top sirloin steaks, all visible fat removed,cut into thin strips
8 ounces dried spinach fettuccine
olive oil flavored cooking spray

Steps:

  • Combine marinade ingredients in an airtight plastic bag.
  • Add mushrooms and beef and turn to coat thoroughly.
  • Seal and refrigerate for 30 minutes, turning bag frequently.
  • Cook pasta using package directions, omitting salt and oil.
  • Spray a large nonstick skillet with olive oil spray.
  • Heat over medium-high heat for 1 minute.
  • Using a slotted spoon, transfer half the beef mixture to skillet.
  • Cook for 4 minutes, or until meat is no longer pink, stirring frequently.
  • Put on a plate and set aside.
  • Repeat with remaining beef mixture, reserving all marinade and leaving beef mixture in skillet.
  • Return reserved beef mixture with juices to skillet and add marinade.
  • Increase heat to high and cook for 1 minute, stirring gently.
  • Remove from heat.
  • To serve, spoon beef mixture and sauce over pasta.

Nutrition Facts : Calories 522.3, Fat 23.1, SaturatedFat 8.2, Cholesterol 126.3, Sodium 835.5, Carbohydrate 40.3, Fiber 1.6, Sugar 1.8, Protein 34.4

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