All credit for this one goes to Budgetbytes at http://www.budgetbytes.com/ for their Simple Portabella Pasta.
The Portabella Noodles recipe mentioned in the Episode 2 of Podcast Lost in Space!
Remember don’t put PAM or non-stick spray on the pan if you can avoid it, it makes them feel weird later.
tsp = teaspoon
Tbsp = Tablespoon
lbs = Pounds
Mince = chop into very small pieces
Toss = Mix with utensils without crushing the ingredients (as opposed to blend)
- 2 large portabella mushroom caps
- 3 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 12 oz. rigatoni (any noodle works)
- 2 cloves garlic
- 1/2 tsp dried thyme
- 1/3 cup grated parmesan
- Salt to taste (this means add a little bit of salt, taste, add more or stop)
- ~3/4 cup roughly chopped parsley
- 1 Medium Sized Pot
- Tin Foil
- PAM/non-stick spray
- Oven Pan
- Preheat the oven to 400F degrees. If you have a fancy convection oven, drop it to 350F degrees.
- Line a baking sheet with tinfoil and then spritz lightly with non-stick spray (PAM).
- Lightly brush off any dirt or debris from the portabella mushrooms and then drizzle each cap on both sides with ½ tablespoon of olive oil, ½ tablespoon of red wine vinegar, and a slight sprinkle of salt
- Place the seasoned mushrooms on the prepared baking sheet (gill side down that’s the side that isn’t smooth) and roast in the preheated oven for 30 minutes.
- While the mushrooms are roasting, begin to boil a large pot of water to cook the pasta. Once the water reaches a full boil, add the pasta and continue to boil for 7-10 minutes or until tender. Reserve about a cup of the starchy cooking water before draining the pasta.
- Mince (chop into very small pieces) the garlic and add it to a large skillet along with the remaining 2 tablespoons of olive oil and the dried thyme.
- Cook the garlic and thyme over medium-low heat for 2-3 minutes, or until the garlic is tender. Remove the skillet from the heat afterward.
- Roughly chop the parsley.
- When the mushrooms have finished roasting, carefully cut each cap in half and then slice crosswise into thin strips.
- Add the drained pasta, sliced mushrooms, and chopped parsley to the skillet with the garlic (heat turned off). Toss the whole mix until its all coated.
- Use a small amount of the reserved pasta water to loosen the pasta if it becomes dry.
- Add the parmesan cheese and toss to coat once again. If desired, add an extra splash of red wine vinegar before serving