Portobello Parmesan Pasta
- 1 lb. pasta*, use gluten free if you wish
- 1 lb. dark greens, like kale, beet greens, spinach, whatever!
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cups chopped portobello mushroom pieces, about 2 large caps’ worth**
- 5 cloves garlic, chopped
- 2 tablespoons cornstarch
- 1 1/4 cup skim milk, plus 1/4 cup milk to make slurry
- 1 cup shredded parmesan cheese plus 1 tablespoon for garnish
- 1 teaspoon salt
- 1 teaspoon black pepper
Chop greens and set aside. Boil water for pasta and prepare as usual, adding greens to the pot one minute before pasta is finished cooking. Drain pasta and greens together. For sauce, melt butter and olive oil in a large pan over medium heat. Chop mushrooms and garlic and add to pan. Saute until tender. Make a slurry of 2 tablespoons constarch and 1/4 cup milk; pour into pan, stirring constantly. Cook, stirring constantly, for two minutes until the mixture is thick and gooey. Slowly pour in an additional 1 1/4 cups milk, stirring constantly. Bring liquid to a boil. Reduce heat to low and simmer for 10 minutes, stirring frequently. Remove pan from heat and add cheese, stirring constantly until all cheese is incorporated. Season with salt and pepper. Pour finished sauce over hot pasta and greens; stir gently to combine. Garnish with cracked pepper and a little more parmesan cheese.