Sautéed Portobello Mushroom Pasta

Well, it’s the middle of SweetlessWheatless’ Meatless May! I’ve given up meat for a month, to try it out and give myself a new food challenge. It honestly hasn’t been as much work as I thought it might be, as I don’t eat meat that often. Vegetarianism has been on my mind for a while; mostly because of the terrible conditions most of the farm animals live in. Healthy, grass-fed meat that lives in a natural environment is so crucial. However, whether you’re a vegetarian, paleo, meat-eater, or anything in between, this recipe is an easy way to get your veggies in.IMG_0157 IMG_0156  Recipe creations have been a bit scarce lately, and I was hoping to have more Meatless-May recipes ready for you, but it’s just been a crazy month! This weekend I had two marvelous days off to myself, with nothing in particular to do.Those kinds of weekend don’t come around very often, and I relished every minute of it. Also, I finally had the chance to do some experimenting in the kitchen, and am happy to have this recipe to post tonight.IMG_0159

Portobello mushrooms are so juicy and full of flavour, and they soak up the balsamic sauce wonderfully! Add some broccoli and pasta and you’ve got a filling, nutritious dish.

Sauteed Portabello Mushroom Pasta
Serves 4
Tart and flavourful sauteed portobello mushrooms with broccoli and a balsamic sauce.
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Total Time
1 hr
Total Time
1 hr
  1. 3 cups balsamic vinegar
  2. 1/2 cup coconut aminos
  3. 1/2 cup olive oil
  4. 1 small stalk of ginger, peeled and pureed
  5. 1 bulb garlic, peeled and pureed
  6. 1/4 cup tahini
  7. 2 large portobello mushrooms, washed and in thick slices
  8. 3 large heads of broccoli, with florets separated and washed
  9. lots o' butter
  10. 2 green onions, finely diced
  11. 3 handfuls of gluten-free pasta
  1. In a medium fry pan, melt 4tbsp butter on low and add half of the pureed ginger and garlic.
  2. Add mushrooms to the pan and keep on low, stirring often
  3. Meanwhile, get water boiling in a large pot for pasta. Follow package directions and cook pasta when the water is ready.
  4. In a medium saucepan, fill with 1/2 inch of water and bring to a boil
  5. Add broccoli to the saucepan and cover, steaming until still slightly crunchy
  6. When mushrooms are tender, remove from from the pan and keep covered in a warm over, saving any extra sauce in the pan.
  7. Add the remaining garlic, ginger, tahini, coconut aminos, and olive oil to the pan, and whisk with a fork.
  8. Add 2 tbsp butter to cooked pasta to keep it from clumping and mix in green onions.
  9. Add pasta, broccoli, and mushrooms together on a plate and top with sauce and sesame seeds.
  10. Enjoy!
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