Lentil Rotini with Tomato Balsamic Sauce and Mushroom Steaks.

I love making this recipe every time the need arises for a quick but satisfying meal. Most of the ingredients are pantry staples so it’s easy to put together. This is a dish that can actually stand up to a very robust red wine. In this case I paired it with a Napa Valley Cabernet Souvignon. 

Please note that because this is a pasta made from lentils I choose not to use any salt in the boiling water. The manufacturer displays salt on the package as optional. Since I don't like to salt my beans and other legumes because it can make them tough and increase dramatically the cooking time, I opt not to use it. The three times I have made it with this particular pasta it has always come out perfectly al dente. 

Prep Time: 10 minutes

Cooking Time: 12 minutes

Ingredients:

Pasta:

1 Package Modern Table Lentil Rotini Pasta (8 oz)

Sauce:

8 Roma Tomatoes (diced)

1 Tbs Tomato Paste

½ White Onion (diced)

1 Tbs minced Garlic

2 Tbs Agave Syrup (or 2 Tbs molasses)

½ Cup Vegetable Stock

3 Tbs chopped Parsley

1 Tbs Garlic Powder

½ Tsp Salt (I prefer Kosher)

½ Tbs Oregano (dried)

1 Tbs Basil (fresh)

¼ Tsp Black Pepper (ground)

1 Tbs Capers (rinsed)

1 Pinch Red Pepper Flakes (dried)

1 Tbs Balsamic Vinegar (best quality available)

1 Cup Spinach Leaves (washed and spun dry)

Mushroom Steaks:

2 Large Portobello Mushrooms cut into steaks

1 Tbs Olive Oil

Directions:

1.       In a large saucepan sauté onion and garlic until soft and translucent. Add tomato paste and sauté for an additional minute. Add, the rest of the sauce ingredients except spinach, cover and bring to a boil.

2.       Lower heat and simmer, with cover, for 45 to 60 minutes. After removing from the heat add the spinach and allow residual heat to wilt.

3.       In a pan sear mushroom steaks approximately 2 minutes per side over medium to medium high heat. Set aside to top pasta.

4.       As simmering time for sauce nears, in a large pot with boiling salted water cook spaghetti until al dente.

5.       In a bowl serve coked pasta, top with sauce and mushroom steaks. For a special touch you can sprinkle mushroom steaks with Himalayan Pink Salt.