Roast portobellos with creamy goat cheese lentil pasta 37P, 27F, 50C
Obviously, I am on a goat cheese kick, but I literally went to bed dreaming about roasted portobellos, red bell peppers and goat cheese.
- Modern Table Lentil Pasta
- 2 large portobello mushrooms
- baby bell peppers
- 1 large shallots
- Sundried tomato basil Chicken sausage (optional)
- Fresh goat cheese garlic & herbs
- balsamic vinagre
- soy or tamari
- ground ginger
- olive oil or subsitute
- green onion for garnish
Make a marinade for the portobellos by combining 2 tbs soy/tamari with 2 tbs balsamic, 1 tbs oil, 3 cloves minced garlic and 1/2 tsp ground ginger. Let the mushrooms soak for 15-20 minute while the oven heats up 400* and prep something else. When they are ready to go in the oven, drain and SAVE the marinade/sauce and place them in a glass pan stem side down. Roast about 15 minutes. Baste them with marinade every 5-7 minutes or so. Keep in mind the left over marinade will go into the pasta as a sauce.
Finely slice the shallots and baby bell peppers. Saute them gently on low. Once they are soft, add the chopped up chicken sausage. Heat on medium low as the mushrooms are roasting. Get your water on for the pasta. When the mushrooms are half way done put your pasta on. Should take around 10 minutes.
Once the mushrooms are done, remove from oven and add the marinade to the pan with the veggies and sausage. Slice the portobellos and add them to the mixture. Add the goat cheese in and let it melt on a low heat. Depending on your serving size add all 4 oz or just a little. This recipe does not make a super saucy sauce to cover a mountain of pasta so keep that in mind if you are feeding a huge carb hungry human.
Drain your pasta and add the contents of your skillet. Enjoy!