Tag: spaghetti

Mushroom-Spinach Spaghetti

mushspinspagKnowing that tonight will be a long one while we stay up late to watch the results of Election Night 2016, I am prepping dinner for tomorrow night ahead of time.  A recipe I love, that has no sauce, is easy to assemble, throw in the refrigerator a day ahead, and, as a bonus, is one that my husband will take to work for lunch afterward without complaint!

Mushroom-Spinach Spaghetti

  • 1 Pound Spaghetti, Spaghettini, or Angel Hair Pasta
  • 24 oz Sliced White and/or Baby Portobello Mushrooms (I used a combination of both)
  • 4 oz Fresh Spinach
  • 1 Stick Butter (8 TBLS)
  • 2 TBLS + 2 TBLS + 2 TBLS (all separate measures) Olive Oil
  • 4 oz Shredded Parmesan Cheese
  • 3 TBLS Garlic and Onion Spice Blend (You can combine equal amounts of onion powder and garlic powder if you don’t have a prepared blend on hand)
  • Fresh Ground Sea Salt
  • Fresh Ground Pepper

mush1Put your stick of butter (8 TBLS) into a large skillet, I prefer a well seasoned cast iron skillet, over medium-high heat.

When your butter has melted, add your mushrooms and 2 TBLS olive oil poured over the top.  Cook, stirring occasionally so that mushrooms don’t stick to pan, for about 2 minutes, then add yourmush1a garlic and onion spice blend, salt and pepper.  Continue cooking and stirring the mushrooms for about another 3 to 4 minutes until most of the moisture has been absorbed by the mushrooms.  Remove the mushrooms to a large mixing bowl and set aside.

spin1Add 2 TBLS olive oil to the skillet and add your spinach to the pan.  Using tongs to toss the spinach with the oil, cook tossing constantly until all of the spinach is wilted but not cooked all the way.  Immediately remove from the pan to the samespin2 bowl as the mushrooms and stir the mushrooms and spinach together.  Set bowl aside and allow to cool while you prepare the pasta.  When your mushroom-spinach mixture has cooled, sprinkle your 4 ounces of shredded parmesan cheese over and stir it in completely.

Prepare your pasta according to package directions with one important change:  Make sure that you break the noodles in half lengthwise before you put them in the water.  When your pasta has finished cooking drain it and toss it with your remaining 2 TBLS olive oil then add it to your mushroom-spinach mixture.  Use your tongs to make sure your mushroom-spinach mixture is well combined and coating your pasta completely then either serve immediately or pour it into a 9 X 13 Pyrex baking pan and cover to keep warm.

mushspinspag

If you plan to make this a day ahead like I am, place covered baking pan in the refrigerator. To prepare for serving the next day, top cold pasta with a couple of TBLS butter (divided into small pats) and reheat in a 350°F oven for about 30 minutes.  You can also just toss individual servings into the microwave. 😉

With this easy (and inexpensive) make ahead dinner, the only decision you’ll need to worry about making tomorrow night is which wine to drink!

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This Sauce Has Balls

saucehasballsMy husband, although his Mother was 100% Italian, doesn’t care for much sauce on his pasta.  I, on the other hand, love a thick meaty sauce, no matter what style noodle (even gluten free) we are eating.

I’m in the mood for spaghetti which means sauce that’s nice and meaty, with extra spicy balls for good measure.  Just the way I like it.  😉

Hearty Pasta Sauce with Balls

  • 1 lb  Fresh Ground Pork Sausage
  • 1 lb  Fresh Ground Sirloin (90/10 or 85/15)
  • 1 1/2 TBLS Salt-Free Garlic & Herb Blend Seasoning (Mrs Dash or McCormick Perfect Pinch)
  • 1 tsp Ground Black Pepper
  • 2 tsp Dried Oregano
  • 2 tsp Crushed Red Pepper Flakes
  • 1 TBLS Garlic Powder
  • 1/4 Cup Grated Parmesan Romano Cheese
  • 1 TBLS Olive Oil
  1. In stand mixer, combine the pork and beef.
  2. Add the spices and cheese and mix until well combined.
  3. Pre-heat 1 TBLS Olive Oil in the pressure cooker pan. Set the machine to the Brown.
  4. Remove 1/2 of the meat mixture from the bowl and place in pressure cooker pan set to Brown.  Cook with the lid open, stirring to break the meat up, for 5-7 minutes then remove and drain off the fat.
  5. Replace pan on pressure cooker base and set to the Brown setting.
  6. Add the following to the pan, in order:
  • 1 TBLS Olive Oil
  • 3 Stalks Celery, finely diced
  • 1/2 Medium Onion, chopped
  • 1 Green Bell Pepper, chopped
  • 2 Cloves Garlic, chopped
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 1 tsp Black Pepper
  1. When pressure cooker returns to temperature, cook for 6-8 minutes until vegetables are soft and onions are translucent.
  2. While vegetables are cooking, add 1 egg to the reserved half of the uncooked meat.  Form inch to inch and a half balls and set aside.
  3. Add 1 Can (6 oz) Tomato Paste to the vegetables, stirring until combined.
  4. Add 2 Cans (14.5 each) Diced Fire Roasted Tomatoes (with the juice) and stir well.
  5. Return the cooked meat to the pan.
  6. Add 1 Cup Good Red Wine (If you wouldn’t drink it, don’t cook with it!)
  7. Stir and add the meatballs to the pan.
  8. Close the pressure cooker, set to high and cook the sauce for the full 10 minute cycle.
  9. Let the pressure return naturally then serve over cooked pasta with garlic bread.

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