Garlicky Pasta with Portobello Mushrooms and Pine Nuts
Balsamic Roasted Broccoli Rabe
Ingredients
- 2 (8-oz) pkg sliced baby portobello mushrooms
- 1 onion, sliced
- 5 cloves garlic, minced
- 3 Tbsp olive oil
- 1 (16-oz) pkg whole wheat spaghetti
- 2 Tbsp vegan butter
- ½ cup shredded vegan Parmesan cheese
- ½ cup pine nuts, toasted
Instructions
- Cook mushrooms, onion, and garlic in hot oil in a large skillet over medium heat 5 minutes or until onions are tender.
- Cook spaghetti according to package directions; drain and return to pot. Add mushroom mixture, butter, cheese, and nuts to pasta: toss.
Side Dish Ingredients
- 2 lb broccoli rabe (or use broccoli)
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 2 cloves garlic, minced
- ¼ tsp salt
Side Dish Instructions
- Preheat oven to 450°F. Trim tough ends of broccoli rabe.
- Combine broccoli rabe, oil, vinegar, garlic, and salt in a large bowl; toss. Spread on a lightly greased large rimmed baking sheet. Bake 12 to 15 minutes or until lightly browned and tender.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
