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

Print This Page