Best 5 Spinach Pesto Pasta With Portobello Mushrooms Or Bacon Recipes
Indulge in a culinary journey with our exquisite Spinach Pesto Pasta with Portobello Mushrooms or Bacon, a symphony of flavors that will tantalize your taste buds. This versatile dish offers two delectable variations, each boasting unique textures and captivating aromas.
For the spinach pesto pasta with portobello mushrooms, embark on a vegetarian adventure. Succulent portobello mushrooms, marinated in a blend of herbs and spices, take center stage, delivering a meaty and savory bite. The homemade spinach pesto, crafted with fresh spinach, nutty pine nuts, aromatic basil, and tangy Parmesan cheese, adds a vibrant green hue and a symphony of flavors to the pasta.
Alternatively, bacon lovers can rejoice in the smoky and crispy delight of the bacon variation. Crispy bacon bits, rendered until golden brown, infuse the pasta with a rich and savory essence. The combination of crispy bacon, creamy pesto, and tender pasta creates a harmonious balance of textures and flavors.
Both variations are complemented by a medley of sun-dried tomatoes, adding a burst of tangy sweetness to the dish. Served with a sprinkling of freshly grated Parmesan cheese, this spinach pesto pasta is an explosion of flavors that will leave you craving for more.
SPINACH PESTO PASTA WITH PORTOBELLO MUSHROOMS OR BACON
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
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
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
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
SPINACH MUSHROOM PESTO SPAGHETTI RECIPE BY TASTY
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
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
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
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
PASTA WITH PORTOBELLO MUSHROOMS
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
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.
Tips:
- For a vegan option, use plant-based bacon or tempeh bacon instead of regular bacon.
- For a spicy kick, add a pinch of red pepper flakes or cayenne pepper to the pesto.
- If you don't have a food processor, you can make the pesto by hand. Simply chop the ingredients together until they are well combined.
- Use freshly grated Parmesan cheese for the best flavor.
- If you have leftover pesto, store it in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the pesto for up to 3 months.
Conclusion:
This spinach pesto pasta with portobello mushrooms is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The pesto is flavorful and creamy, and the mushrooms add a savory and earthy flavor. The bacon adds a smoky and salty touch, but you can easily omit it if you prefer a vegetarian dish. This pasta dish is sure to please everyone at the table.
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