Portobello Mushroom Reduction with Sweet Potatoes & Rigatoni

Have you ever looked in your fridge and had the daunting feeling that you have to use up at least seven things before they go bad? I was digging around in my fridge a few nights ago when I came across some produce that I had to eat soon or else they would reach the end of their vegetable lifespan, and I would essentially be throwing money away in the garbage, which I hate.

I had made a variation of the squash, mushroom and white bean quesadillas with sweet potatoes, and Portobello mushrooms, so I knew that those would be the star ingredients for the evening. Sometimes some of the tastiest creations are formed in the kitchen when you least expect it, and this was one of those times.  The dish I created was simple to make but rich in flavor... Read more about it below!

Portobello Mushroom Reduction with Sweet Potatoes & Rigatoni

Author: Michele Wolfson

This can be a nice weekday night dinner since it's easy to prepare and it is really filling. Vegetarians will thank you for making them such a rich and flavorful meal without the heaviness of something creamy or highly caloric. Omnivores will thank you too. Nobody is going to be missing the beef Bourguignon tonight!

Ingredients

• Serves 6

• 2 tablespoons olive oil

• 2 tablespoons butter, softened

• 2 pounds portobello mushrooms, in 1/4-inch slices

• 1 large sweet potato, peeled and cut into 3/4-inch pieces (12 ounces)

• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)

• ½ large onion, diced

• 2 cloves garlic, minced

• 1 cup full-bodied red wine

• 2 cups vegetable broth

• 2 tablespoons tomato paste

• 1lb rigatoni

• 4 cups fresh baby spinach leaves

• 4 ounces semi-soft goat cheese

Instructions

1. Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy saucepan over high heat. Cook the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.

2. Lower the flame to medium and add the second tablespoon of olive oil and butter. Toss the sweet potatoes, thyme, a few good pinches of salt and several grinds of black pepper into the pan. Cook for 8 minutes or until nearly tender, gently stirring occasionally. Add the onion; cook about 5 minutes more or until potato and onion are tender and lightly browned, gently stirring occasionally. Add the garlic and cook for just one more minute.

3. Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. If the sauce is too thin, boil it down to reduce it to the right consistency. Season to taste.

4. In 6-quart Dutch oven cook pasta according to package directions; add spinach one minute before the pasta is ready to drain.

5. Add pasta and spinach to potato and mushroom mixture, tossing gently until spinach is just wilted. Add goat cheese and toss gently to combine. Season to taste with salt and black pepper.