8 ounces portobella mushroom caps, cleaned and sliced
2 medium garlic cloves, minced
5 ounces fresh baby spinach leaves, chopped
2 TBSP white balsamic vinegar
1/4 tsp red pepper flakes
2 ounces crumbled blue cheese
salt & pepper
DIRECTIONS
Cook pasta in boiling salted water to al dente according to package directions. Drain the pasta and set aside.
Heat the oil in a large skillet over medium heat. Add the shallot and portabella slices to the pan and cook, stirring occasionally, until mushrooms are browned, about 5 minutes.
Add the garlic to the pan and cook until fragrant, about 10 seconds. Stir in the spinach, vinegar, red pepper flakes, and 1/2 tsp salt and cook until spinach begins wilting, about 2 minutes.
Add the cooked pasta and blue cheese to the pan, cook while stirring until the blue cheese begins to melt, about 1 minute. Take off the heat. Season with salt and pepper to taste.
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