This savory pasta dish can be filed under "full-flavored comfort food, fast". For minimal effort, you get spicy portobellas with toasted pinenuts, garlic, and fresh basil over whole wheat spaghetti. A delicious finish to a long day when you want to get in and out of the kitchen quickly. My version is pretty spicy; cut down on the pepper flakes if you prefer.
And don't miss Top Chef Masters this week! The chefs must make a vegan, soy-free, and gluten-free meal for Zooey Deschanel. For real.
Spicy Portobellas and Pinenuts with Spaghetti
1/4 cup extra virgin olive oil, plus extra for drizzling
3-4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
2 large portobellas (about 8 ounces), thinly sliced into bite-sized pieces
1/2 teaspoon salt
1/2 cup packed fresh basil, chopped
1/4 cup pinenuts, toasted
freshly ground black pepper to taste
8 ounces whole wheat spaghetti
Heat 1/4 cup olive oil over moderately low heat in a large skillet. Cook garlic and red pepper flakes for about 1 minute. Add mushrooms and salt and cook for about 5 minutes, or until mushrooms release their juices and begin to brown.
Cook the spaghetti according to package directions. Drain.
To the mushrooms, add chopped basil, toasted pinenuts, and black pepper. Combine with the cooked spaghetti. Drizzle with a little more olive oil and add salt to taste.
Adapted from Food and Wine