^^^^
This photo was taken at 6am with my Treo. Please pardon the radioactive appearance; it really does look pretty in person.
^^^^
I cannot stick to a recipe. This stubborn behavior always results in one of two outcomes - in the end, my finished product tastes better than the original recipe intended, or I destroy all chances of having something edible (I really mean this - just ask me about my butternut squash and oatmeal muffins). But hey, they can't all be winners.
This dish, however, turned out to be a winner. I substantially modified the recipe for a similar casserole and came up with this beauty.
I try to cook with little or no dairy, but I can't bring myself to cook with soy cheese.
^^^^
1 (10 ounce) package uncooked tricolore spiral noodles
3 tablespoons olive oil
1/2 pound portobello mushrooms, thinly sliced
1/2 cup soy butter
1/4 cup flour
1 large clove garlic, minced
appx. 1 tbsp. fresh purple basil, minced
2 cups plain soy milk
2 cups shredded mozzarella cheese
1 6 oz. bag of baby spinach, chopped
1/4 cup soy sauce
^^^^
First bring 6 cups of lightly salted water to a boil; add pasta and boil about 10-15 minutes, stirring occasionally. Drain; set aside.
While my noodles were boiling, I had time to slice my mushrooms, chop my spinach, and mince my garlic and basil. Afterwards I tossed my spinach into a large metal mixing bowl to keep it separate from the shenanigans going on at the cutting board.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 round baking dishes, both 9" in diameter, or into one 9x13" baking dish.
Next, heat the olive oil in a large skillet over medium heat. Stir in the mushrooms, cook for 2-3 minutes, remove from heat and add into the mixing bowl with chopped spinach. Throw the skillet back on the heat and melt the butter. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup of cheese until melted. Remove skillet from heat and empty cheese sauce into the large mixing bowl with spinach and mushrooms. Toss with cooked pasta and soy sauce. Transfer to the prepared baking dish(es), and top with remaining cheese.
Bake 20 to 30 minutes in the preheated oven, until bubbly and lightly brown. **
^^^^
Serve with fresh baked Parmesan focaccia bread for a dining experience of epic proportions.
Technically this serves 8, but in my opinion it will comfortably serve 6. Maybe I'm serving too much, but I feel by living in the South it is my duty to serve excessive amounts of delicousness.
xx
mandy
**Sections from cooking instructions, in whole or part, cited from AllRecipes. 03 Dec 2006 <http://www.allrecipes.com>.
tags: recipes, cooking, pasta, vegetarian, portobello, mushrooms
[ add comment ] | [ 0 trackbacks ] | permalink | related link
Categories
