Quinoa Pasta

By c_d_lewis

Ingredients

• 2 oz quinoa pasta
• 1 Portobello mushroom cap
• 2 generous handfuls of fresh spinach
• 1 About 1tbsp extra virgin olive oil
• Bell pepper flakes (optional)
• Parmesan cheese (optional)
• Balsamic vinegar (optional)
• Salt and pepper

Details

Servings 1
Adapted from cook-aunaturel.blogspot.com

Preparation

Step 1

Bring a pot of water to a boil, lightly salt it and cook the quinoa pasta according to the instructions on the box (usually about 6-10min). Drain and set aside when finished.

While the pasta is cooking, lightly dust off the Portobello mushroom cap with a paper towel and cut into small chunks. Lightly coat the bottom of a pan with olive oil and stir in the mushroom chunks until they are all coated with oil. Add the spinach and sauté over medium heat for about 7-10 minutes or until the mushrooms are slightly browned and the spinach slightly wilted. If you are cooking over a higher heat, you may want to add the spinach when the mushrooms are almost done, to prevent over-cooking.

Stir the pasta into the pan with the mushroom and spinach to lightly coat with oil and add some salt and pepper to taste.

I suggest pouring just a touch of balsamic vinegar over the dish as well as some freshly grated cheese and bell pepper flakes. Depending on how much olive oil you used in the pan, you may also want to sprinkle a bit more over the finished dish.