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:
- 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.
- Heat a non-stick skillet on medium high. Add pom juice to heat through before adding cooled pasta.
- 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.
- Once pasta is al dente or fully absorbs pom juice, drain and set aside.
- In a separate skillet on medium heat, add sliced portobello & 1/2 tsp salt. Cover and allow it to steam for 2 minutes.
- Setting portobello on the sides of the skillet, add butter in the center. Allow butter to completely melt.
- Sprinkle minced garlic & sage leaves into the melted butter. Fry till fragrant. Do not burn.
- Combine portobello with fragrant sage garlic butter. Cook through.
- Remove portobello & sage garlic butter from heat. Add pasta to combine.
- 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?