Whole Wheat Fettuccine with Chili-Garlic Sauce and Portobello “Steaks”

Bring a large pot of water to boil, add pasta and cook according to package instructions for al dente, about 7-9 minutes.

While the pasta is cooking, spray a large skillet with non-stick cooking spray and heat over medium-high heat. Arrange halved grape tomatoes in the skillet, cut-side down and cook 1 to 1 1/2 minutes or until slightly brown and softened. Remove from skillet, transfer to a bowl and set aside.

In the same skillet, heat olive oil over low heat. Add crushed red pepper flakes and garlic and cook until fragrant, about 3-5 minutes. Make sure to leave this on low heat and swirl the pan so you do not burn the garlic. Next add the tomato sauce and salt and stir. Bring to a simmer, stirring occasionally.

While the sauce is simmering, the pasta should be finished cooking, so drain it and set aside.

In a separate pan or grill pan over medium-high heat, heat and cook the mushroom caps until charred and grill marks appear on both sides. Set aside.

Once the sauce has thickened, add spinach, pasta and cheese. Toss with tongs until well coated.

To serve: Add mixed pasta to a bowl, add grape tomatoes along outer edge of the bowl and top with sliced portobello mushroom. Sprinkle more cheese on top if desired.

Recipe adapted from Cooking Light.