QF_Mushroom_pastaWEB

Mushroom Pesto Pasta

Portobellos add a hearty flavor to pesto sauce and pasta. Simply sauté meaty portobello mushrooms and add them to the prepared pesto sauce. This flavorful pasta dish can be made in the time it takes to boil pasta for this vegetarian dinner.

I accompanied the dish with Roasted Pepper Salad. Roasting red peppers intensifies their flavor and gives them a smoky taste. Making your own are great, but not on my schedule for a weekday meal. I find that canned or jarred roasted peppers work will with this salad.

SHOPPING LIST: To buy: 1/4 pound sliced portobello mushrooms, 1 small package washed, ready-to-eat Italian-style salad, 1 small package pine nuts, 1 8-ounce can cannellini beans (white kidney beans), 1 small can or jar roasted red peppers, 1 container reduced-fat pesto sauce, 1 package fresh linguine, 1 bottle reduced-fat salad dressing and 1 bunch fresh basil optional garnish. Staples: olive oil, salt and black peppercorns.

Mushroom Pesto Pasta

  • 1 tablespoon olive oil
  • 2 cups sliced portobello mushrooms
  • 1/4 cup prepared reduced-fat pesto sauce
  • 1 tablespoon pine nuts
  • 1/4 pound fresh linguine
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh basil torn into small pieces (optional garnish)

Bring 3 to 4 quarts of water to a boil in a large pot. Heat oil in a small nonstick skillet over medium-high heat. Sauté mushrooms for 5 minutes. Place in food processor and process to chop. Add the prepared pesto sauce and process, scraping the sides of the bowl once or twice until well blended. Remove from the blender into a large bowl. Mix in pine nuts.

Cook the linguine in the boiling water for 3 minutes, or until it’s cooked but still firm. Drain, and toss with the mushroom pesto sauce. Season with salt and pepper, to taste. Serve and sprinkle with basil optional.

Makes 2 servings.

Nutrition per serving: 422 calories (39% from fat), 18.2 g fat (2 g saturated, 7.5 g monounsaturated), 5 mg cholesterol, 13.6 g protein, 49.8 g carbohydrates, 4.1 g fiber, 260 mg sodium.

Roasted Pepper Salad

  • Several leaves of washed, ready-to-eat Italian-style salad
  • 1 cup rinsed and drained canned cannellini beans (white kidney beans)
  • 1 cup drained and sliced canned roasted red peppers
  • 2 tablespoons reduced-fat salad dressing
  • Salt and freshly ground black pepper

Arrange salad leaves on 2 dinner plates. In a small bowl, toss the beans, peppers and salad dressing together. Add salt and pepper to taste. Spoon over lettuce.

Makes 2 servings.

Nutrition per serving: 183 calories (9% from fat), 1.8 g fat (0.3 g saturated, 0.6 g monounsaturated), 1 mg cholesterol, 10.8 g protein, 39.1 g carbohydrates, 8.2 g fiber, 20 mg sodium.

Quick Fix is a Tribune News Service column from Linda Gassenheimer. She is the author, most recently, of “The 12-Week Diabetes Cookbook,” “Delicious One-Pot Dishes” and “Quick and Easy Chicken.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer. Email: linda@dinnerinminutes.com.

Sign up for TheIndependent.com Email Alerts

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.
Load comments