This recipe was adapted from Bella Eats, adding a package of frozen spinach. It’s a relatively easy and tasty meal that works well for weeknight family dinner. The goat cheese is a nice smooth flavor that the kids like. Using whole grain pasta and adding the spinach makes this a bit more of a healthy one-pot dinner.
Pasta with portobello mushrooms, onions, spinach and goat cheese
Adapted from Bella Eats
- 2 Tbsp butter, divided
- 4 Tbsp olive oil, divided
- 3 large onions, chopped
- 1/2 tsp sugar
- 1 lb portobello mushrooms, stems removed, caps halved and then cut into 1/4-inch slices
- 1 package (10oz) frozen spinach, defrosted and drained
- 3 Tbsp chopped fresh parsley
- 1/4 tsp fresh-ground black pepper
- 3/4 lb ziti or penne (preferably whole grain)
- 4 oz soft goat cheese, crumbled
- 4 Tbsp grated parmesan cheese, plus more for serving
- In a large pot of boiling, salted water, cook the pasta until just done. Reserve 3/4 cup of the pasta water and drain.
- In a large sauté pan, melt 1 Tbsp of the butter with 2 Tbsp of the oil over medium-high heat. Add the onions and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Remove from the pan.
- In the same pan, melt the remaining 1 Tbsp butter with 1 Tbsp of the oi. Add the mushrooms and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, spinach and the pepper.
- Toss the pasta and 1/2 cup of the reserved pasta water with the mushroom mixture, the remaining 1 Tbsp oil, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water.
- Serve with additional Parmesan.
I came across this recipe looking around on, Chocolate and Zucchini, a site I’ve used before. It sounded good at the time, but when I went to prepare it, it seemed a bit too spartan. I had already planned on adding chicken, but need some veggies. We had some green beans in the fridge, so I threw those in. We also didn’t have shallots, sesame oil, or sake, so I ended up doing a lot of improv on this one. The idea was a nice start though and the meal ended up being really good. This recipe takes only about the 20 minutes or so that it takes to cook the quinoa. It could also be made with tofu for a veggie option.
Japanese Inspired Quinoa with Chicken and Green Beans
Inspired by Chocolate and Zucchine
- 1 cup Quinoa, cooked
- about 1 Tbs fresh ginger, peeled and minced
- 1 lb Chicken breast
- 1 lb Green beans, ends removed
- 1 Tbs olive oil
- 3 Tbs soy sauce
- 2-3 Tbs rice vinegar
- 1 tsb brown sugar
- Sriracha pepper sauce
Cook the quinoa according to the package. Slice the chicken breasts into bite-sized pieces. Heat the oil in pan over medium high heat, and saute the chicken until cooked through and starting to brown (~5 min). Add the ginger and cook a couple more minutes. Add the green beans, soy sauce, 2 Tbs rice vinegar and brown sugar. Cook until the green beans are the desired tenderness, adding a little more vinegar if needed to keep things from drying out.
Mix in the cooked quinoa and serve with sriracha pepper sauce.
Rondele cheese was on sale last week, so I was looking for a recipe that included that. This Chicken and mushroom fettucini recipe at Just the Recipe looked like a good start. We added some spinach and used whole grain spaghetti instead of fettucini. This is also a fairly fast meal, taking only about 30 minutes or so to prepare.
Chicken and mushroom pasta
- 1 box of pasta, cooked according to box directions
- 1 lb boneless skinless chicken breasts
- 2 Tbs olive oil
- 1/2 lb sliced mushrooms
- 5-8 ounces Borsin or Rondele cheese or other creamy herbed cheese
- 1 package frozen spinach
While preparing the pasta, cube the chicken into bite-sized pieces. Heat the oil in a skillet an saute the chicken pieces over medium-high heat until cooked through and starting to brown (5-6 minutes). Remove the chicken and add the mushrooms. Turn the heat down a bit and saute the mushrooms until they have released their water and started to brown (about another 5 minutes). While that is cooking, microwave the spinach to defrost. Drain the spinach in a strainer, using a spoon to press out the water.
Add the cheese, chicken, and spinach to the mushrooms and stir to combine. Continue cooking until heated through. Serve over the pasta.
This Black Bean and Tomato Quinoa recipe was a great weeknight meal, fast, healthy and delicious! It takes only a few minutes longer to make than the time to cook the quinoa. We added 1/2 lb of diced tofu. We serve it warm for dinner, thought it was really good the next day cold too!