Pignoli & Portobello Pasta

This pasta is a beautiful combination of recipes that Mr. Smurf made for us. The spinach pasta had a simple dressing of toasted pignoli nuts, parsely, lemon, and garlic and is a recipe from Dreena Burton‘s Eat Drink and Be Vegan. The balsamic marinated mushrooms from the Veganomicon added a special note of sweetness to the dish. It was fabulous, I love big spinach noodles.


4 thoughts on “Pignoli & Portobello Pasta

  1. Alin

    Are those the spinach ribbons from Wheatsville? I have had my eye on those forever! That looks delicious.

    And I need to use ED&BV more. I neglect it for Isa’s books too often.

  2. lazysmurf Post author

    Alin- ED&BV is great for when Dan cooks because it is all fast and easy. The spinach ribbons are from Wheatsville, I splurged!

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