Ingredients
3 cups pasta – measure uncooked (I used fusilli)
2 tablespoons olive oil
1 small onion, chopped
1 medium sweet potato, cubed
2 large portobello mushrooms, cubed
3 or 4 sprigs of fresh thyme leaves
2 cloves of garlic, minced
3 or 4 tablespoons goat cheese
a handful of mixed greens for each bowl (arugula and spinach work well)
Instructions
Bring a saucepan of water to a boil and add pasta. Cook for 8 to 10 minutes. Reserve 1 cup of pasta water and drain pasta.
Heat olive oil in a frying pan over medium heat. Add onions and sweet potato and cook for about 10 minutes, stirring occasionally. The onion will begin to caramelize, and the sweet potatoes will be bright orange and becoming softer.
Meanwhile, rinse thyme, mushrooms and greens. Pick and chop thyme leaves. Remove stem from portobello mushrooms and scoop out gills from underside with a spoon. Cut mushrooms into cubes.
Add mushrooms to the saucepan and cook for about 5 minutes. Add thyme and garlic and cook for another 5 minutes, or until all vegetables are tender.
Add cooked vegetables and 3/4 cup pasta water into the pot with drained pasta. Stir in goat cheese until melted and evenly mixed. Season to taste with salt and pepper. Serve with a handful of greens on top.
Inspiration
Recipe is adapted from this website, with improvised quantities.
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