Monday, March 14, 2011

Comfort Food Recipe: Portabella Mushroom Spaghetti

Anyone else feeling a bit stressed lately with all the uncertainty in the world? Time for some healthy comfort food. This recipe is full of wonderful vegetables. The portabella mushroom adds a meaty texture and flavor that everyone is sure to like. Top off the dish with some toasted garlic bread made from whole grain bread, brushed with olive oil and spices. Yummmmmm!

Portabella Mushroom Spaghetti

From Chris Pedersen
Yield 4 servings

Category Main Course
Cuisine Italian (Healthy, Vegan)

2 Tbsp extra virgin olive oil
2 lrg portabella mushrooms, 1 inch cubes
1 garlic clove, crushed
1 zucchini, sliced
1 small red pepper, chopped
1 onion, chopped
2 kale leaves, de-stalked and chopped
2 Tbsp fresh basil, chopped
1 jar spaghetti sauce (my fav: Newman's Own Sockarooni)
whole grain spaghetti pasta (wheat, rice, etc.)

1. Boil water and cook pasta while you prepare sauce.
2. Heat olive oil in large sauce pan on med-high. Add mushrooms and stir to coat.
3. Add remaining veggies and stir.
4. Pour spaghetti sauce and mix together. Reduce heat to simmer.
5. Cook for 20 minutes. Careful not to overcook veggie.
6. Drain spaghetti. Add to plates or bowls, laddle sauce onto pasta and serve with toasted whole grain bread slices brushed with olive oil and spices.

What are your recipe variations on spaghetti? Come on now. Don't be shy... you know you have one.

This recipe is linked to Amy Green's Slightly Indulgent Tuesdays!


  1. It IS!! Let me know what you think after you make it.

  2. Chris
    If you ever come across a recipe that is healthy, vegan, and nightshade vegetable free, let me know. My new diet is killing me :0)

  3. Jenny, I'm sorry to hear of your restrictions. Tell me about it. Why are you avoiding the nightshades?