Spaghetti with Spinach and Mushrooms
Vegetarian Times Issue: May 1, 1907 p.76
Toasting the spaghetti in the oven to bring out a nutty taste, then cooking it in a light vegetable broth gives this dish so much flavor, you won’t even miss the cheese you usually add to pasta.
Directions
- Preheat oven to 350F. Place pasta on baking sheet and coat with cooking spray. Bake 5 to 7 minutes, or until golden, shaking pan once or twice to brown evenly.
- Bring vegetable broth, 21/2 cups water, tomato paste, harissa and saffron to a simmer in saucepan. Reduce heat to low, and keep warm.
- 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. 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. 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.
ingredient list
Serves 6
- 8 oz. spaghetti, broken into thirds
- 1 15-oz. can low-sodium vegetable broth
- 2 Tbs. tomato paste
- 1 Tbs. harissa, or 1 tsp. red pepper flakes
- 1/8 tsp. saffron threads
- 1 lb. mushrooms, quartered
- 1 clove garlic, minced (about 1 tsp.)
- 1 lb. spinach, coarsely chopped
- 1 15-oz. can chickpeas, rinsed and drained
Nutritional Information
Per SERVING:
| Calories |
274 |
| Protein |
12g |
| Total Fat |
3g |
| Carbs |
51g |
| Sodium |
490mg |
| Fiber |
8g |
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Comments
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Dish was okay. Relatively easy to prepare but rather bland.
We've eaten this recipe two days in a row. We excluded the saffron and used the red pepper flakes instead of the harissa. We also did without the chickpeas (I forgot to buy them at the time) and added a medium diced tomato for more color. Also, instead of the 2 1/2 cups of water we used 2 cups and added another 1/2 cup of veggie broth. We also topped with shredded mozzarella but it really tastes delicious without the cheese as well. We also made sure to add just a little salt and pepper...not too much. With the small adjustments we made, it ended up being delicious
Love this dish. I've only made it twice so far but tomorrow will be number three. I love harissa and try to find as many ways to use it as possible.