Balsamic Lentil Rotini & Portobello Steaks
A quick, yet satisfying meal made primarily with pantry staples, this delicious recipe is easy to make and even easier to eat!
- 8 Roma Tomatoes (diced)
- 1 Tbs Tomato Paste
- ½ White Onion (diced)
- 1 Tbs minced Garlic
- 2 Tbs Agave Syrup (or 2 Tbs molasses)
- ½ Cup Vegetable Stock
- 3 Tbs chopped Parsley
- 1 Tbs Garlic Powder
- ½ Tsp Salt (I prefer Kosher)
- ½ Tbs Oregano (dried)
- 1 Tbs Basil (fresh)
- ¼ Tsp Black Pepper (ground)
- 1 Tbs Capers (rinsed)
- 1 Pinch Red Pepper Flakes (dried)
- 1 Tbs Balsamic Vinegar (best quality available)
- 1 Cup Spinach Leaves (washed and spun dry)
- 2 Large Portobello Mushrooms cut into steaks
- 1 Tbs Olive Oil
- In a large saucepan sauté onion and garlic until soft and translucent. Add tomato paste and sauté for an additional minute. Add the rest of the sauce ingredients except spinach, cover, and bring to a boil.
- Lower heat and simmer, covered, for 45 to 60 minutes. After removing from heat, add the spinach and allow it to wilt in the residual heat.
- In a pan, sear mushroom steaks approximately 2 minutes per side over medium to medium high heat. Set aside to top pasta
- As simmering time for sauce nears, prepare pasta according to the directions on the package.
- In a bowl serve cooked pasta, top with sauce and mushroom steaks. For a special touch you can sprinkle mushroom steaks with Himalayan Pink Salt
Shop now for our Complete Protein Lentil Rotini.
Recipe credit: Vegan Artie