Easy Mushroom Spaghetti

May 17, 2017 Kathleen Henry

Spaghetti. The ultimate comfort food. When you have a 3 1/2 month old... comfort food is the only thing on the menu these days. As such, I try to make our meals as healthy (and as quick) as possible while still allowing it to fill the deep, deep void that sleep cannot. It's not a great replacement, I know, but seeing as I've been sleeping on my hour lunch break exercise is not an option here.

To every mother with a newborn who is getting in a daily run in while still working full time and coming home and making dinner/cleaning/breastfeeding; you are SUPERHUMAN. A case study. Sigh, that's not me. Well, everything but the run. Hopefully when (and if) Oliver decides to sleep a little longer during the night and my sleep bank isn't in the red, I'l begin to run on the regular again and maybe feel a little more like myself and less of a puffy zombie! One can dream, right?

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Easy Mushroom Spaghetti

Recipe by Kathleen @ Produce On Parade

This is a quick, delicious, and hearty spaghetti chock full of meaty mushrooms. The best part is this meal is ready before the pasta is even done cooking; a perfect weekday dish that’s healthy and vegan!

Ingredients

1 lb dry spaghetti
¼ cup olive oil
½ large yellow onion, diced
3 large garlic cloves, minced
1 lb fresh cremini mushrooms, quartered
2 tbsp tomato paste
½ tsp chili powder
½ tsp paprika
1 15 oz can of tomato sauce
1 15 oz can of diced tomatoes, undrained
2 tbsp soy sauce
2 tbsp vegan brown sugar
1 tbsp dried basil
1 tbsp dried Italian herb seasoning
1 tsp liquid smoke
dash of chili flakes, to taste
⅓ cup chiffonade fresh basil (optional)

Cooking Directions

Bring a large pot of salted water to boil for the pasta, cook according to package until al dente.
Meanwhile, heat the olive oil over medium heat in a large pot. Add the onion and garlic; saute for about 3 minutes until the onions are translucent and tender. Add the mushrooms and continue to cook for about 8 minutes, until the mushrooms darken and lose their water. Stir in the tomato paste, chili powder, and paprika; saute an additional 5 minutes.
Stir in the remaining ingredients except the fresh basil. Bring to a boil over medium-heat then reduce to a simmer; cook for about 5 minutes uncovered.
Stir in the fresh basil and remove from heat. Serve hot over cooked pasta or stir in the pasta all at once into the sauce.

This is an absolute staple in our house. I created this recipe over the years of throwing things together for a marinara sauce, tweaking it each time, and decided a while back to finally write it down. I can't believe I haven't shared it yet!

Our little family went on a foraging trek behind our house for fiddlehead ferns again. Still nothing! Last year they were up this very day. We'll just keep checking. Oliver loves being outside.

Of course, I couldn't leave you without a smile from the little man. His shirt reads, I love veggies. #veganbambino

Creamy Shiitake & Chard Spaghetti

January 23, 2017 Kathleen Henry

There isn’t a dish much more comforting than a big bowl of hot mushroom spaghetti in a rich and creamy garlic sauce. This is the absolute perfect meal for cold winter nights! It’s remarkable enough for a special occasion but easy enough for a weeknight and is sure to please everyone.

Produce On Parade - Creamy Shiitake & Chard Pasta - There isn’t a dish much more comforting than a big bowl of hot mushroom spaghetti in a rich and creamy garlic sauce. This is the absolute perfect meal for cold winter nights! It’s remarkable enough…

It's a great day for a heart-warming recipe, and this one is going into the weekday lineup! It's been so frigid here (-30°F) and poor Todd has been tackling the heaps and heaps of snow we've been getting. Our little home is surrounded by a beautiful winter wonderland and after a long day of work, it invites me to curl up by the fire with a big mug of cocoa and vegan marshmallows several times a week.

I haven't been able to do much around the house lately and have been trying to lay pretty low. The combination of being super pregnant (just a few more weeks to go!) and acquiring gestational hypertension has me slow-going. My obstetrician is threatening bed-rest and has now taken away my 'leisurely walking' privileges which really stinks because it's so lovely outside and there is so much snow to play in! Consequently, I've been reading a lot of books if not keep my body active, at least my mind. Follow along with what I'm reading on social media or Goodreads.

Todd and I have been hastily scraping together a nursery and Bailey has been following me around the house everywhere. He's my little shadow, even climbing into the shower with me last night... I think he finally knows about the baby. When Anouk snuggles me, he nuzzles his little head against my bump and closes his eyes sleepily. They're both so sweet! I have some obligatory photos of them below, patiently waiting for their new family member to arrive.

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Creamy Shiitake & Chard Spaghetti

By Kathleen Henry @ Produce On Parade

Published 01/23/2017

Ingredients

2 oz dried shiitake mushrooms (I use half shiitake and half foraged bolete), rehydrated and chopped (or use 1 lb fresh mushrooms)
½ cup vegan stick butter, divided
6 garlic cloves, minced
¼ cup all-purpose flour
2 tsp dried herbes de provence
2 tsp kosher salt
1 tsp ground black pepper
dash of fresh nutmeg
1 lb dried spaghetti
3 cups plain, unsweetened vegan milk (I like to use soymilk)
1 bunch of chard, de-stemmed and chopped
½ cup - 1 cup reserved mushroom broth or vegetable broth

Instructions

Place the dried mushrooms in a medium size bowl and cover completely with hot water. Allow to rest for about 15-20 minutes.
Meanwhile, gather and measure all the ingredients and prepare the chard. Mise en place! Bring a large pot of salted water to boil for the pasta.
Heat ¼ cup butter in a very large rimmed frying pan over medium-low heat; saute the garlic until fragrant, about 3 minutes. While the garlic cooks, remove the mushrooms from the broth using a slotted spoon (save the broth) and dice; add to the garlic and saute 8 minutes. Transfer to a medium bowl and set aside.
When the water for the pasta is boiling, add the pasta and cook 8-10 minutes until al dente. In the frying pan, heat the remaining ¼ cup of butter over medium-low; whisk in the flour, herbs, salt, pepper, and nutmeg. Saute for about 3 minutes, then slowly whisk in the milk; whisk on occasion for about 5 minutes, until the sauce has thickened slightly.
Stir in the mushrooms and the chard, cook for about 3-5 minutes until the chard has wilted. Remove from heat and stir in the drained pasta.
Toss well to combine and serve hot. Add the reserved mushroom broth in ¼ cup quantities to thin the dish as you see fit, or as you reheat the pasta for leftovers.

Yield: 6-8 servings

Until next time, stay warm and cozy my friends!

Penne w/ Broccoli & Miso Pine Nut Gremolata + Dreamfields Giveaway

October 5, 2016 Kathleen Henry

This bright and zesty pasta is a great way to get in some greens! Toasted pine nuts lend a unique flavor that blend excellently with par-boiled broccoli. It’s lemony and earthy with plenty of umami from red miso and nutritional yeast; a plant-based protein meal sure to please the whole family and done in the time it takes to boil the noodles!

Go Green! Today I'm thrilled to partner with Dreamfields Pasta to bring you this zesty, Penne w/ Broccoli & Miso Pine Nut Gremolata. Using Dreamfields Pasta is an easy way to make your meals a little bit healthier! Check below to enter a giveaway to win a case of their delicious and nutritious pasta.

Dreamfields pasta is made with premium durum wheat semolina here in North America. It's also a great way to fill up on fiber and protein with 5 and 7 grams respectively in each one-cup cooked serving! Dreamfields unique recipe contains inulin, a prebiotic fiber sourced from chicory root, which helps promote healthy digestion. Visit their website to learn more about the brand and find some more great pasta recipes.

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Penne w/ Broccoli & Miso Pine Nut Gremolata

By Kathleen Henry @ Produce On Parade

Published 10/04/2016

Ingredients

1 box Dreamfields Penne Rigate
1 medium broccoli head chopped, florets only
1/2 cup pine nuts
1 large lemon
1/4 cup extra virgin olive oil
1 tablespoon red miso paste (or other favorite variety)
Dash black pepper
Dash crushed red pepper flakes
1/2 cup chopped fresh parsley
2 large cloves garlic, minced
2 tablespoons large-flake nutritional yeast
Vegan Parmesan cheese (optional)

Instructions

Prepare pasta according to package directions, adding chopped broccoli to pan during last 3 minutes of cooking. Before draining, reserve 1/4 cup cooking liquid. Return pasta and broccoli to pan; set aside.
Meanwhile, in small skillet, toast pine nuts over medium-low heat about 10 minutes or until fragrant, stirring often; set aside Watch carefully so they do not overcook.
Zest lemon; measure out 1 tablespoon of zest. Juice lemon, measure out 2 tablespoons of juice.
In liquid measuring cup or small bowl, whisk together olive oil, lemon zest and juice, miso paste and peppers, whisking until miso is well incorporated.
Stir reserved cooking water, oil mixture, parsley, garlic, yeast and toasted pine nuts into pasta. Toss to coat well. Serve immediately, topped with vegan Parmesan, if desired.

Yield: 6

Prep Time: 20 mins.

Cook time: 10 mins.

Total time: 30 mins.