Village Tavern Capellini Vegetarian
- 12 oz angel hair pasta, cooked according to package instructions, drained and kept hot
- 1 portobello mushroom cap
- Salt and pepper to taste
- 1 to 2 Tbsp olive oil
- 1 Tbsp garlic, minced
- 1/4 cup white wine
- 1/2 cup sun-dried tomato pesto
- 8 oz butter
- 2 cups curly spinach
- 2 Tbsp Parmesan cheese
Season the portobello cap with salt and pepper; grill for about 3 minutes on each side or until heated through. Set aside.
Sauté garlic in olive oil until fragrant, about 1 minute. Be careful not to burn the garlic. Deglaze the pan with white wine; cook until reduced by half. Add sun-dried tomato pesto and butter; stir to fully incorporate. Remove from heat.
In a separate pan, wilt spinach in a little oil; season with salt and pepper.
Add pasta to the pesto sauce mixture; use tongs to combine. Place pasta in a serving bowl; top with spinach. Slice the portobello cap into 4 slices; fan the slices over the top of the pasta. Garnish with Parmesan cheese.
Makes 1 serving.Makes 4 Source:
Submitted by: Recipe Group Member
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