Kind of a simple, lazy meal here. I roasted whole shallots and crimini mushrooms, then added them to pasta. While the pasta was still steaming hot, I added chopped baby spinach, a little pasta cooking water and a handful of grated Romano. Drizzled some olive oil and balsamic vinegar over the top. No forceful tastes, but a nice complement of textures and subtle flavors.
Served this to accompany grilled chicken thighs.
1 pound crimini mushrooms, golf ball sized at most
3 whole shallots
A pinch of dried oregano
A pinch of dried red pepper flakes
1 pound digitalini or other small pasta
4 ounces baby spinach roughly chopped
1 cup grated Romano cheese
Sea salt and freshly ground pepper
- Heat over to 425 degrees
- Put shallots in a small baking dish, drizzle with olive oil and season liberally with kosher salt and fresh ground pepper. Roast for 20-25 minutes, until shallots are browned.
- In a separate dish do same for mushrooms, adding oregano and red pepper flakes. Roast for 30 minutes or more, until mushrooms are nicely browned, but not shriveled up.
- Allow roasted vegetables to cool.
- Cook pasta, reserving some pasta water.
- Drain the pasta, transfer to a large serving bowl. Quickly add roasted vegetables, spinach and cheese. Stir to combine. Add some pasta water to create an appropriate consistency - just a tiny bit of sauciness. Season liberally with sea salt and ground pepper.