- kiran+tarun [ R e c i p e b ♥ x ] - https://kirantarun.com/food -

Pomegranate infused spaghetti w/ garlic sage butter

Ingredients:

  • 8 oz whole wheat, organic pasta
  • 5-6 cups of hot water
  • 2 cups pomegranate juice
  • 3 tbsp unsalted butter
  • 2 huge portobello caps, sliced
  • 4 small garlic, minced
  • 1 tsp salt
  • 5-6 sprigs of fresh sage
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp chopped Italian parsley for garnish

Directions:

  1. Boil a few cups of water in a pasta pot. Add 1/2 tsp salt & pasta to cook for only 5 minutes on medium-high heat. Drain pasta and wash under cold running water to stop the cooking.
  2. Heat a non-stick skillet on medium high. Add pom juice to heat through before adding cooled pasta.
  3. Stir pasta into pom juice, turn down the heat to medium/low and allow to gently simmer for 15 minutes. Stir every once in a while.
  4. Once pasta is al dente or fully absorbs pom juice, drain and set aside.
  5. In a separate skillet on medium heat, add sliced portobello & 1/2 tsp salt. Cover and allow it to steam for 2 minutes.
  6. Setting portobello on the sides of the skillet, add butter in the center. Allow butter to completely melt.
  7. Sprinkle minced garlic & sage leaves into the melted butter. Fry till fragrant. Do not burn.
  8. Combine portobello with fragrant sage garlic butter. Cook through.
  9. Remove portobello & sage garlic butter from heat. Add pasta to combine.
  10. Serve hot or room temperature topped with freshly ground black pepper and sprinkling of Italian parsley. Dig in with a fork & a side of sangria 🙂

 

After devouring a bowl, the Husband happily went for seconds with a big smile on his face, a thumbs up sealing the approval. Mission accomplished! Wow, never knew victory was so sweet 🙂

Are you a pasta LOVER or HATER?