Meatless Mondays! OK so it’s Wednesday or later by the time you read this, but I’ve decided to get in on the Meatless Monday dinner idea and made this on Monday. This is not only meatless, but it’s a one-pot meal. Sort of, if you don’t count the strainer.
I had a small head of broccoli and a bag of fresh spinach in the fridge, along with some mushrooms, ALL of which needed cooked ASAP because I forgot to bring them on my four-day camping trip last weekend. Well, not so much forgot but knew we were eating out a lot (I thought) so ignored them by default. We actually ended up cooking dinner two out of the three nights due to unforeseen circumstances. This is also a “by the seat of your pants” meal, meaning I really didn’t know what I was going to add to except for the veggies and pasta it until I started cooking it.
My hubby was pleased and my daughter kept eating my leftovers, darn it! Since this was meatless, I decided to use the hearty Rigatoni pasta to give it a bit more ooomph. I also added a large dollop of sour cream at the last minute, since the Greek yogurt didn’t make it as thick as I wanted it. Per usual, I added lemon and crushed red pepper flakes since it had spinach in it. I can’t say it enough, those two ingredients just make spinach sing! Instead of regular butter, I also used my Tarragon Lemon Chive Butter compound, but of course you can use any butter instead. I hope you have a chance to enjoy this for a delightful Meatless Monday Meal.
Broccoli, Spinach, and Mushroom Pasta in a Yogurt Cheese Sauce
2 cups fresh broccoli florets, chopped into bite-sized pieces
8 ounces dried Rigatoni (or other sturdy pasta)
1/2 tablespoon Tarragon Lemon Chive butter, or unsalted butter
1/2 tablespoon olive oil
1 to 2 cups sliced fresh mushrooms
1/2 cup onion, chopped
1 teaspoon minced garlic
4 to 5 cups cups fresh spinach, torn
1 cup reserved pasta water
Freshly ground black pepper, to taste
A couple of pinches of crushed red pepper flakes
1 tablespoon fresh lemon juice
7-ounce container plain Greek yogurt
1/2 cup sour cream
1 cup shredded Parmesan Cheese, plus more for garnish
Bring a big pot of water to boil. If you have a steamer basket that fits inside the pot, put the broccoli in it and place it in or above the boiling water to cook the broccoli for about 5 minutes (steaming might take longer). If you don’t have anything like that, then just add the broccoli to the boiling water for same amount of time. Remove the broccoli from the water without pouring the water down the drain. Set broccoli aside. Now add the pasta to the water, and bring it back up to boil and cook according to package directions.
Once the pasta is done, reserve one cup of the pasta/broccoli water and set the pasta aside. (I just added it to the broccoli basket.) Return the pot to the burner, and add the butter and oil to the pot and reduce heat to medium. Add the mushrooms and onions, and cook for about 5 minutes until the onions start to soften and the mushrooms release their liquid. Now add the garlic, and cook for about a minute more. Next add about half the spinach and a half cup of the reserved pasta water. Add the rest of the spinach, and stir until all is wilted.
At this point, grind a bunch of black pepper over it to taste, the crushed red pepper flakes, lemon juice, yogurt, and sour cream. Now add the broccoli and pasta back into the pot and stir around. Last, add the grated Parmesan cheese, and mix around to incorporate. Add more pasta water as needed to desired consistency. This sauce will be a bit clumpy on the veggies, but it’s all good. Heat for a minute or two more, then serve immediately with more Parmesan. I had some garlic bread I was going to serve with this, but I totally forgot to heat it up. Oh well!