Portobello pasta with spinach and garlic
Portobello mushrooms are mild and have a very delicious mushroom taste that fits perfectly in a sauce served with pasta. The mushroom is fried in the pan before it is boiled together with the other ingredients. Its soft character is then broken off by the crispy and slightly nutty pumpkin seeds that are sprinkled on top of the laid-out dish!
Ingredients: 4 portions
200 g portabellosvamp
1 red onion
1 clove of garlic
2 tablespoons rapeseed oil
2 dl oat-based cooking cream
2 1/2 dl vegetable or mushroom broth (water and dice or stock)
1 tablespoon Japanese soy
1 tsp thyme
1 pack fresh spinach (200 g)
4 port pasta (preferably sidewalk)
1/2 bag of roasted pumpkin seeds (150 g)
Put on a saucepan of water for the pasta.
Mushroom sauce: Cut the mushroom into slices or wedges.
Peel and chop the onion and garlic. Fry the onion and garlic in the oil together with the mushrooms in a large frying pan or in a saucepan. Season with salt and pepper.
Stir in cream, broth, soy and thyme and bring to the boil.
Boil the pasta according to the instructions on the package.
Mushroom sauce: Add the spinach in batches to the casserole so that it has time to collapse between batches.
To serve: Serve the pasta with the sauce and sprinkle with pumpkin seeds.