GLAZED PORTOBELLO PESTO PASTA BOWL

SERVES 4 PORTIONS

FOR THE BALSAMIC-GLAZED PORTOBELLOS

4 large portobello mushroom caps, thickly sliced

1 cup (235 ml) water

1/2 cup (120 ml) balsamic vinegar

1 tsp. salt

1/2 tsp. freshly ground black pepper

FOR THE PASTA

3 cups (315 g) whole wheat pasta (or brown rice pasta, if gluten-free)

1 batch of Pesto

1/2 tsp. salt, or to taste

FOR THE ASSEMBLY

1 cup (150 g) halved cherry tomatoes

1/4 cup (35 g) pine nuts

Truffle salt, for sprinkling (optional)

NUTRITIONAL VALUES

Calories: 435kcal
Fat: 14.4g (1.7g S.Fat)
Carbs: 63.3g
Protein: 12g
Sugar: 4.6g
Sodium: 776mg

METHOD

TO MAKE THE BALSAMIC-GLAZED PORTOBELLOS
Put the mushroom slices in a shallow container with a tight-fitting lid. Fill the container halfway with water, balsamic vinegar, salt, and pepper, swish it around, and place it in the refrigerator for 2 hours to marinate.

Heat 1/4 cup (60 mL) of the marinade in a large pan over medium heat. Bring to a simmer, then add the mushroom slices to the pan and cook for 5 minutes per side, or until the marinade has reduced and the mushrooms have browned.

TO MAKE THE PASTA
Cook the pasta according to the package directions, leaving it slightly firmer than usual. Return the noodles to the pot and heat over medium-low heat. Stir the pesto into the pasta until evenly coated, then cook for 2 minutes before seasoning with salt.

TO ASSEMBLE
Divide the pasta and portobello slices among four bowls. Top each bowl with cherry tomatoes, pine nuts, and, if using, a small pinch of truffle salt. Serve right away.