3 cups whole wheat pasta (or brown rice pasta, if gluten-free)
8 tablespoons pesto
1/2 teaspoon salt, or to taste
1 cup halved cherry tomatoes
1/4 cup pine nuts truffle salt, for garnish (optional)
Credit: Vegan Bowl Attack by Jackie Sobon
Place the mushroom slices in a shallow container with an airtight lid. Pour the water, balsamic vinegar, salt, and pepper into the container, swish it around, and marinate in the refrigerator for 2 hours.
Heat a large pan over medium heat and add 1/4 cup of the marinade. Bring to a simmer and then add the mushroom slices to the pan, cooking for 5 minutes on each side or until all the marinade has reduced and the mushrooms have browned.
Cook the pasta according to the package instructions, leaving it just a little firmer than you normally would.
Drain the noodles, return them to the pot, and set over medium-low heat. Stir the pesto into the pasta until coated evenly, cook for 2 minutes, and season with the salt.
Divide the pasta among 4 bowls, along with the portobello slices. Top each bowl with cherry tomatoes, pine nuts, and a small pinch of truffle salt, if using. Serve immediately.
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When we are unhealthy, we are also unhappy. Food matters, and food is medicine. When we give our body what it needs to properly function - disease disappears, pain and suffering go away, energy and happiness increase. Are you ready for some empowered wellness? Let's do this!