If you love mushrooms, you will adore this pasta dish. Juices from the portobellos give deep flavor (and color!) to the pasta. Sprinkles of fresh basil and parmesan cheese add bright and salty notes, and this adds up to pasta perfection.
The original recipe called for dried porcinis as well, but I decided not to go there. My palate was delighted with the mushroomy punch from the portobello and white button varieties.
This is the first pasta dish I’ve made since giving up tomatoes—one of the most problematic foods for heartburn because of high acidity. I used to eat lots of pasta, whether covered in tomato sauce or in citrus and wine, so this recipe is a welcome addition to my reflux cooking repertoire.
- 6 oz whole-wheat pasta
- 1 tbsp olive oil
- 6 oz white button mushrooms, sliced
- 8 oz portobello mushroom caps, cubed
- 1/4 cup low-sodium vegetable broth
- 1/2 tsp dried thyme
- 1/4 tsp onion powder
- 1 oz goat cheese with basil
- 1 cup baby spinach
- sea salt
- small handful of fresh parsley, chopped
- large handful of fresh basil, chopped
- grated parmesan cheese
- Bring a medium pot of water to boil, and cook the pasta to al dente, according to package directions. When pasta is finished cooking, drain and set aside.
- Heat oil over medium in a large skillet and add the mushrooms. Cover and saute for 5 minutes, until mushrooms are browned and slightly reduced in size.
- Add broth, thyme, and onion powder to the mushrooms and stir. Cook uncovered for 8 minutes. Drop the heat to low and add the goat cheese, stirring until well distributed.
- Toss cooked pasta with the mushroom mixture and spinach. Taste and add salt as needed. Allow pasta to sit for a few minutes to soak up the liquids. (Add a few spoonfuls of extra broth or water if needed.)
- Stir in parsley and basil. Serve topped with extra basil and a sprinkle of parmesan cheese.
Serves 4. Adapted from Eating for Acid Reflux, p. 217, “Sauteed Mushroom Pasta”