Portobello Pasta

by David Frenkiel

Portobello Pasta

  • 100 g Rigatoni pasta
  • 1 onion
  • 2 garlic cloves
  • 3 Portobello mushrooms (or 200 g mushrooms of choice)
  • 2 tbsp olive oil
  • 1 thyme sprig
  • 1 tbsp soy sauce
  • 2 large handfuls spinach
  • 1 lemon
  • 1 handful toasted walnuts
  • 1 x 150 g Stockeld Chunk
  • Black pepper
  • Salt

• Cook the pasta al dente in a saucepan with well-salted water.

• Finely chop onion, crush the garlic and slice the mushrooms.

• Add half of the oil and thyme to a large pan for a minute, add the onion, garlic and mushrooms (it will look like a lot but they will shrink as they release liquid) and cook for about 8 minutes, until the mushrooms have reduced in size and started to brown.

• Add a little extra oil and the soy sauce, give it a toss and one more minute of cooking.

• Then add the spinach and the cooked pasta along with a scoop of pasta water, a squeeze of lemon juice and the toasted walnuts. Let cook together for a minute. Season to taste.

• Discard the thyme sprig and the crushed garlic and divide into two bowls.

• Crumble the Chunk generously on top. Zest the remaining lemon and top with freshly ground black pepper.


Note: This recipe can be doubled, just cook the mushrooms in two batches so you don’t over crowd the pan.


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