Signature Dish of the Day: Orecchiette Primavera with Creamy Mushroom & Spinach
Signature Dish of the Day: Our signature dish of the day today is this beautiful, flavorful, and colorful Orecchiette Primavera with Creamy Mushroom & Spinach 😍. Orecchiette, the "small ear" pasta, is one of my favorite go-to pastas due to their simplicity and ability to cook very quickly. They also pair incredibly well with a wide range of vegetables and their unique curved shape makes them the perfect vessel for absorbing all kinds of sauces, thus enhancing the overall flavor profile of the resulting dish. All credits go to my husband who made this wonderful dish recently as a quick dinner meal! Although he made the pasta dish separately from the creamy mushroom and spinach sauté, both dishes ultimately blended so perfectly well together to create a truly delightful and satisfying dinner combination.
To prepare the creamy mushroom and spinach medley, he first sautéed diced red onions, tomatoes, and an amalgamation of red and green bell peppers in about 2 tablespoons of olive oil using a large skillet. After seasoning the base mixture with turmeric, ground black pepper, smoked paprika, as well as some garlic and ginger powder, he poured in 1 cup of sliced white mushrooms and let them cook under medium heat for about 5 minutes. He then stirred in about 2 cups of defrosted spinach and some grated carrot slices and mixed to blend thoroughly with the mushrooms and base ingredients. He seasoned the sauté with some salt to taste and sprinkled some grated cheddar cheese over it for added flavor. After about 5 more minutes of cooking, he turned off the heat and set the dish aside.
To prepare the orecchiette primavera dish, he first cooked a full bag of the pasta in boiling water seasoned with some salt and oil for about 10 minutes under medium-high heat. In a separate pot, he also boiled about 1 cup of frozen peas and carrots for 5 minutes under medium heat. He then drained the pasta water and poured in about 1 cup of pasta primavera sauce, mixing thoroughly to ensure every piece was well-coated by the sauce. He then added in the boiled peas and carrots, sprinkled some grated parmesan cheese over the mixture, and stirred to blend well together. He served the orecchiette primavera hot along with the creamy mushroom and spinach medley as a side for a complete dinner meal. This sumptuous vegetarian dish combo may seem simple to prepare, but it sure packs a punch and comes fully loaded with unbeatable flavor. Enjoy! 😋💖
