I’ve been having a really nostalgic weekend. It seems, that even my dreams are just old memories. So, it’s stranger still when I’m in the grocery store, having no clue what to make for dinner, and I end up with a basket full of foods to make a meal that I once shared with someone five years ago when I hated (and was terrible at) cooking. Back then, someone else always cooked, and I always just ate. Sure, it sounds lovely, but it really isn’t that great. I like to have a say in what goes into my food.
I wasn’t vegan then, but this dish was and it’s just as good now as it was in the old days. I don’t remember all the specific ingredients quite that well, just the ones that stood out and that it was based off a Rachel Ray dish. So, I decided to update it for the present time, adding my own touch, perhaps to signify the coming on of years, the maturity that time bestows with age. It’s only too funny that the person who once made this for me, who I hadn’t seen in a year, called me while I was in the process of cooking this. The world works in mysterious ways, my friends.
This dish is sure to please the garlic lover in anyone. It’s pretty straight forward, there are no fancy spices — just salt, pepper, and oregano. And the combination of fresh herbs and white wine with garlic is just divine. Also, this one’s totally gluten free! But of course, you can use any kind of pasta you want. I just really enjoyed making something a little lighter in content and the green of the spinach pasta was a good combination for the other bright colors of this meal. Oh, and it may look like a lot of work, but this actually only took about 30 minutes. Enjoy!
1 box brown rice spinach spaghetti
5 -6 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
2 tsp dried oregano, optional
1/3 cup plus 3 tbsp extra virgin olive oil, divided
2 portabella mushrooms, sliced 1/4 inch thick
1/4 cup white wine (use Barnivore to find out which wines are vegan)
1/4 cup fresh parsley, chopped
1 tbsp fresh mint, chopped
salt and pepper, to taste
Cook the pasta according to package instructions.
While the pasta is cooking, heat the 3 tbsp of olive oil with the mushrooms, in a non-stick pan. Stir and cook until the mushrooms begin to exude their juices. Cover the pan in between stirring to keep the mushrooms from drying out. When the mushrooms are juicy, add the white wine, and a little salt to taste. Bring to a simmer and cover. Cook until the wine absorbs into the mushrooms. Remove from heat and set aside to keep warm.
In another non -stick pan, heat the remaining olive oil on medium low (do not let it get too hot or you will burn the garlic). Add the garlic and stir until fragrant, about 1 minute. Add the sun-dried tomatoes and oregano, if using. Cook for another 3 minutes, stirring frequently.
Drain the cooked pasta and reserve 3 tbsp of the pasta water. Do not rinse the pasta! Add the reserved pasta water to the pan with the garlic and sun-dried tomatoes. Stir well. Next, add the pasta to the pan and mix to incorporate. Add salt and pepper, to taste.
Transfer the pasta to a large bowl and sprinkle in the parsley and mint. Combine well.
Serve pasta topped with mushrooms.