Homemade pasta with portobello mushroom, sage, and garlic

I finally used my homemade pasta maker I got for Christmas and it is easier than making scrambled eggs, and tastes so much better than boxed pasta.  The best part is that it uses only 5 ingredients, all except one are guaranteed to be in your home: water, salt, eggs, olive oil (exception is semolina flour which can be found at most grocery stores).

I decided to do something completely different with this pasta recipe.  Like most college students I eat a lot of pasta for the obvious reasons of cheap, simple, and tasty; but what most of my friends don't realize is the variations with pasta are limitless (why do you think that's all Italians eat).

This is one of those recipes that is very different and I wasn't sure if it would turn out but it did and is healthy, tasty, and quick; right up YOUR alley!

Enjoy this Just Good Food!

Recipe: Serves 2-3

2 Large portobello mushrooms
12 oz spaghetti (boxed or homemade)
3 cloves of garlic
3 tbsp roughly chopped sage
1 tbsp olive oil
parmesan cheese
salt and pepper
1 tbsp butter
half a zested lemon
juice of half a lemon
pasta water


Directions:

First, start boiling a pot of water for the pasta and cook when water is boiling and salted (this is important as the salt gives the pasta flavor) heavily. 

 Grill the mushrooms and season them with salt and pepper; cook for a few minutes on each side(I use my George Foreman, or frying them works too).  Get a large sauté pan on medium heat and place minced garlic in the pan with chopped sage (together so garlic doesn't burn and become bitter).

Once the mushrooms are done cut into skinny, long pieces and place in the garlic and sage oil to marriage the flavors.  After 3-4 minutes, add the zested lemon, butter and lemon juice and continue to stir in to control the thickness of the sauce (you want it fairly thin) but consistent.  

Once the pasta is cooked, mix in with the mushrooms and sauce (you always finish pasta in the sauce to form the marriage).  Add a little pasta water if needed and salt and pepper to taste.  

Serve immediately sprinkled with a little fresh sage on top and parmesan cheese.  You'll love this new take on pasta and it is perfect for a meatless meal!