Prosthetic Conscience

Mushroom-spinach pasta

This is a recipe I made up to use ingredients that we happened to have. We actually didn’t have the pine nuts, but agreed that they would have made it better.

Ingredients

1 pound farfalle	1 cup hot water
3 Tbs olive oil	2 Tbs plain yogurt
1 medium onion, finely chopped	1/2 tsp paprika
6 cloves garlic, minced	1/4 cup pine nuts
2 Tbs fresh oregano, chopped.	1/2 tsp salt or to taste
1 cup sliced crimini mushrooms	1/2 tsp coarsely ground black pepper
2 Tbs flour

Instructions

Cook pasta al dente, and roast the pine nuts.

Saute onion in olive oil until it starts to soften; add garlic and oregano. Saute until onion is translucent.

Add mushrooms, saute until they give up their water.

Stir in the flour so that it coats the mushrooms and onions. Stir in the water bit by bit, making sure it is always completely blended before adding more. Stir in the yogurt and mix well, making sure to eliminate any lumps. Add the paprika, salt, and pepper.

Stir in the spinach, and cook until barely wilted. Stir in pine nuts and toss with pasta.

Serve hot. Makes about 4 servings.

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