I am happy that I already have several recipes in line from last week to feature this week because I am going to have a busy week this week. Ryan’s week is busy with tests, presentations and rehearsals. I am also involved in these rehearsals since our Holland Chorale is performing their Fall Concert this Saturday. I am VERY much looking forward to it since one of our big works is Glenn McClure’s Caribbean Mass. Here is the first movement:
I cannot wait to perform it. I have a solo / duet in the last movement of the mass. The work is different from anything I have ever performed and very unique. I am sure it will also be a unique performance for those who come and listen. Here is a clip of the last movement.
Here is my second recipe I tested from the new Skinny Bitch Ulitmate Everyday Cookbook. Even though I did not have the same pasta as originally posted in the cookbook, easy subsitutions can be made. I only had orecchiette pasta on hand since I had been wanting to try this new shape. There is nothing like eating small ears! GRoss I know, but orecchiette in Italian means “small ears.” 🙂
The sauce was perfection and so gourmet. I did not have a small bottle of white wine, so I opened a bottle of Chardonnay so Ryan and I shared the rest of the bottle at dinner after I used some for the recipe. This pasta dish is really an easy recipe but I felt like I was eating a dish from a French restaurant. The flavors of the mushrooms, white, spinach, tomatoes, and garlic was a perfect blend.
My picture is nothing to gloat over, but everything cooked down and blended in the pasta so I hope this does not detract you from making the dish. Ryan wants me to make this again soon, so I hope this is a sign of its wonderful success. Enjoy!
Orecchiette with Spinach in a White Wine Garlic Sauce
makes 6 servings
1 (1-pound) box orecchiette, uncooked (original recipe uses spaghetti)
3 Tablespoons grapeseed oil, divided
5 medium white or cremini mushrooms, thinly sliced
salt and pepper to taste
2 cups vegetable stock, divided ( I use Rapunzel bouillon cubes )
1/2 cup finely chopped onion
3 garlic cloves, minced
8 ounces fresh baby spinach
3 Roma tomatoes, chopped in large pieces
1/2 cup white wine
1/4 cup vegan Parmesan cheese ( I use this homemade recipe)
In a large pot, boil water over high heat and cook the pasta according to package directions until is is all dente. Drain and set aside.
Meanwhile, heat a large saucepan over medium-high heat. Add 1 Tbsp of oil and the mushrooms and saute’ for 5-8 minutes or until slightly caramelized and golden. Add salt and pepper and cook 1 additional minute. Stir in 2 Tbsp of the stock and saute’ until the stock is absorbed. Remove the mushrooms from the heat and transfer to a medium bowl. Add another 1 Tbsp of the oil to the pan and saute onion over high heat for 10 minutes or until onions are golden brown. Stir in the garlic and saute’ for 2 minutes, stirring constantly. Spoon the onion mixture into the same bowl as the mushrooms.
Return the pan to the stove over medium-high heat and the remaining oil. Add the soinach and saute; until the sinach is wilted, about 2 minutes. Add 2 Tbsp of the stock and cook until absorbed. Sesaon with salt and pepper to taste. Retunr the mushrooms and onion mixture, and the tomatoes to the pan with the spinach and cook over medium-high heat. Add the white wine and cook until reduced by two-thirds, stirring occasionally. Stir in the remaining stock and cook for 5 minutes until the sauce beings to reduce again and thicken (it should still be brothy.) Add the Parmesan cheeze. Top the pasta with the sauce and toss to coat.
{My note: the borth with be absorbed in the pasta and be so delicious!}
