Spaghetti With Spinach and Mushrooms |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Vegetarian Times. The saffron will turn the pasta a lovely golden color. Ingredients:
8 ounces spaghetti, broken into thirds |
1 (15 ounce) can low sodium vegetable broth |
2 tablespoons tomato paste |
1 tablespoon harissa or 1 teaspoon red pepper flakes |
1/8 teaspoon saffron thread |
1 lb mushroom, quartered |
1 garlic clove, minced (about 1 tsp.) |
1 lb spinach, coarsely chopped |
1 (15 ounce) can chickpeas, rinsed and drained |
Directions:
1. Preheat oven to 350°F Place pasta on baking sheet and coat with cooking spray.
2. Bake 5 to 7 minutes, or until golden, shaking pan once or twice to brown evenly.
3. Bring vegetable broth, 21/2 cups water, tomato paste, harissa and saffron to a simmer in saucepan. Reduce heat to low, and keep warm.
4. Heat large stockpot over medium-high heat, and coat with cooking spray. Add mushrooms, and cook 7 minutes, or until browned. Stir in garlic, and cook 1 minute more.
5. Reduce heat to medium, and stir in pasta and 2 cups hot broth. Cook 4 to 5 minutes, or until liquid is absorbed, stirring frequently.
6. Add spinach, chickpeas and remaining broth. Simmer 5 to 7 minutes more, or until noodles are tender and most of broth is absorbed, stirring constantly. Season with salt and pepper, and serve immediately.
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