Not familiar with strascinati? It’s made by dragging small pieces of dough by hand.
Note: Be sure to make a batch of basil-cashew pesto first — this recipe calls for it!
Pesto Strascinati with Sauteed Portobellos
Not familiar with strascinati? It's a pasta that's made by dragging small pieces of dough by hand. Note: Be sure to make a batch of basil-cashew pesto first -- this recipe calls for it!
Author: APB: Eats
- 1 batch of basil-cashew pesto (get the recipe at APB: Eats)
- 5 portobello mushrooms, stems removed and sliced into ¼-inch-thick slices
- 1 pound of strascinati pasta (such as Bela Italia's Strascinati Pugliesi)
- 3 teaspoons Earth Balance spread
- 1 teaspoon good-quality olive oil
- Salt and pepper to taste
- Red pepper flakes to garnish
- In a large pot, cook pasta according to bag or box directions. Drain and return to pot.
- Add the basil-cashew pesto to the pasta and toss carefully to distribute the pesto evenly.
- In a large skillet, heat Earth Balance spread and olive oil over medium heat. When the mixture is hot, add portobello slices, season with salt and pepper to taste, and saute for around five minutes.
- Add the portobellos to the pot of pasta and toss again. Garnish with red pepper flakes for a little heat and color, if desired.