Roasted Portobello Mushroom, Sautéed Chard and Cannellini Beans with Garlic Beet Whole Wheat Pasta
Recipe by Lauren Mahlke
Active Time: 40 minutes
This flavorful vegan recipe is so robust you won’t miss the meat. Featured at We Olive Walnut Creek’s Vegan Cooking Class, it is easy enough for a weeknight meal yet perfect for entertaining. When cooking vegan or vegetarian, it is important to include plant based proteins, and in this dish the whole wheat pasta and cannellini beans provide the protein. It is also important to season each element of dish to highlight the unique flavor of the veggies. Using We Olive extra virgin olive oils and aged balsamic add body and complexity to the dish.
1 bunch of rainbow chard, rinsed, ends of stems trimmed, and chopped into 1 inch ribbons
1-16oz can of cannellini beans, drained and rinsed
3/4 cup We Olive Garlic Olive Oil divided into three 1/4 cup portions
1/2 cup We Olive Aged Balsamic Vinegar
4 large portobello mushrooms, stems and gills removed
1 lb pre-cooked beets*
1 lb of whole wheat fettuccine pasta with no eggs
Freshly ground pepper
*Pre-cooked beets can be found in vacuum sealed bags in most grocery stores.
Preheat oven to 375 degrees. In a roasting pan, drizzle 1/4 cup of We Olive Garlic Olive Oil in bottom of pan. Lay mushrooms top side down and drizzle with We Olive Aged Balsamic then season with salt and pepper. Roast for 25 minutes. Drain juices from pan and set aside.
Meanwhile, cook pasta according to package directions in salted water. While the pasta is cooking, puree beets with 1/4 cup of We Olive Garlic Olive Oil in a blender or food processor and season with salt and pepper. Set aside.
In a large skillet over medium heat, add remaining 1/4 cup of We Olive Garlic Olive Oil and sauté chard for 4 minutes, then add cannellini beans. Add mushroom pan juices to the chard and bean mixture and sauté the chard for an additional 2 minutes to soak up the sauce. This is “vegan gravy” adds most of the flavor to the dish. Season to taste and keep warm on low.
Drain pasta. Return the empty pasta pot to medium heat then add the beet puree and drained pasta, tossing to coat.
To serve, place the beet pasta on a plate or shallow bowl. Top with portobello mushroom and mound sautéed chard and bean mixture on top.
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