Tossed Handmade Pasta in Homemade Spinach Pesto with Portobello Mushrooms
Ingredients: (To serve 1)
| Portobello mushrooms (with stems removed) | 2 pieces |
| Spinach | 15 g |
| Mixed mushrooms | 15 g |
| Organic pasta | 160 g |
Seasonings:
| Homemade spinach pesto | 100 ml |
Ingredients of Homemade Spinach Pesto (100 ml):
| Spinach | 60 g |
| Green soya beans (edamame) | 17 g |
| Mirin | 3.3 ml |
| Vegetarian mushroom powder | 1 g |
| Garlic powder | 2.7 g |
| Olive oil | 3.3 ml |
| White pepper | 0.3 g |
| Salt | 0.6 g |
Seasonings (For the Roasted Portobello Mushrooms):
| Olive oil (spray) | 0.2 ml |
| Black pepper | 0.1 g |
| Chili flakes | Some |
Cooking Method:
| 1. | Blanch the spinach (60 g) and green soya beans in boiling water, then drain. Place them in a blender along with the mirin, vegetarian mushroom powder, garlic powder, olive oil, white pepper and salt. Blend until smooth. |
| 2. | Spray the portobello mushrooms evenly with olive oil, and sprinkle with black pepper. Preheat the oven to 180°C, then place the portobello mushrooms inside and roast for 8 minutes. |
| 3. | Cook the pasta in boiling water, then add the cooked pasta together with the spinach (15 g) and mixed mushrooms into boiling water using a pasta scoop. Further cook for 2 minutes then drain. |
| 4. | Transfer the cooked pasta, spinach and mixed mushrooms to a mixing bowl. Add the spinach pesto prepared and mix thoroughly until well-coated. Place the mixture on a plate. |
| 5. | Put the roasted portobello mushrooms on top of the pasta, and garnish with some chili flakes. |
Per serving:
| Energy(kcal) | 386 |
| Carbohydrate(g) | 56 |
| Protein(g) | 18 |
| Fat(g) | 10 |
| Sugar(g) | 6 |
| Sodium(mg) | 550 |
The energy and nutrient content is estimated according to the information compiled by the Centre for Food Safety under the Food and Environmental Hygiene Department, and the Nutrient Data Laboratory under the U.S. Department of Agriculture. Values are for reference only.
This recipe is provided by so330.
