Mindful Sodexo 
A hearty bowl of red lentil penne, charred broccolini and portobellos in a creamy roasted garlic and Parmesan sauce
Nutrition Facts:
Calories: 380, Carbs: 61g, Protein: 22g, Fat: 8g, Sat. Fat: 2g, Sodium: 340mg, Fiber: 10g
Prep Time: 20 to 25 minutes plus 15 to 20 minutes for roasting garlic Cook time: 20 to 25 minutes plus 10 minutes to cook pasta Yield: 4 servings; 1 bowl per serving Difficulty level: Intermediate
Savory Mushroom and Broccoli Rabe Pasta
Ingredients
Prepare
Savory Mushroom and Broccoli Rabe Pasta
- 3 cups Sauteed Broccoli Rabe
- 6 ounces Roasted Portobello Mushrooms
- 2 cups Roasted Parmesan Garlic Sauce, warm
- 1/2 teaspoon crushed red pepper flakes
- 4 cups cooked lentil penne, warm
- 1/2 cup Lemon Panko Gremolata
- 1. Heat a large skillet over medium heat.
- 2. For each bowl, sear 3/4 cup broccoli and 1 sliced mushroom cap for 1 to 2 minutes or until lightly browned.
- 3. Add 1/2 cup roasted garlic sauce, 1/8 teaspoon crushed red pepper, and 1 cup warmed pasta to the skillet. Stir everything together until the pasta is evenly coated and heated through, or until a minimal internal temperature of 165 degrees Fahrenheit.
- 4. Spoon the pasta into bowls and sprinkle with 2 tablespoons of gremolata. Enjoy immediately!
Roasted Portobello Mushrooms
- 4 medium portobello caps (about 10 ounces), gills removed
- 1/4 teaspoon ground black pepper
- 1. Preheat the oven to 450 degrees Fahrenheit. Place the mushrooms on a parchment-lined baking sheet and coat lightly with vegetable oil spray.
- 2. Season with black pepper. And roast for 8 to 10 minutes or until tender.
- 3. Remove from the oven and cool slightly. Slice the mushrooms on a bias into 1-inch strips before using.
Lemon Panko Gremolata
- 1/2 cup toasted panko breadcrumbs
- 1/2 teaspoon finely chopped garlic
- 4 teaspoons finely chopped parsley
- 1/2 teaspoon lemon zest
- 1 teaspoon olive oil
- 1. Mix all ingredients in a small bowl until well combined. Use immediately.
Roasted Garlic Sauce
- 3/4 cup low-fat milk
- 3/4 cup low-sodium vegetable broth
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- 3 tablespoons shredded Parmesan cheese
- 2 heads of garlic, roasted until soft (about 6 ounces)
- 1. Combine milk, broth, salt, and pepper in a small pot. Bring to a gentle simmer.
- 2. Stir in the cornstarch mixture and cook for 1 to 2 minutes or until slightly thickened.
- 3. Add the cheese and roasted garlic and simmer for another 1 to 2 minutes.
- 4. Using an immersion blender, puree sauce until smooth and gravy-like. Keep warm or refrigerate for up to 3 days.
Sauteed Broccoli Rabe
- 12 ounces (about 3 cups) broccoli rabe, cut into 3-inch florets
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1. Steam or blanch the broccoli rabe until just tender and bright green. Remove it from the heat.
- 2. Heat the oil in a skillet over medium-high heat.
- 3. Add the broccoli, season with salt and pepper, and cook for 3 to 5 minutes. Keep warm until ready to use.
Chef Tips:
- No broccoli rabe? Substitute with broccoli, cauliflower, or gai lan (Chinese broccoli). Cut into small florets for quick cooking.
- Short cut to roasting garlic easily: Slice off the top of a whole head to expose the cloves, drizzle with oil, and roast at 400 degrees Fahrenheit until soft and golden (about 30 minutes). Allow the garlic to cool before pressing the cloves out; they should come out easily. One head of garlic makes about 2 to 3 ounces of roasted garlic.
- No immersion blender? Carefully transfer the sauce to a countertop blender. Remove the center piece of the lid (to let steam escape) and cover the opening loosely with a clean kitchen towel to prevent splattering. Blend in short bursts until smooth.
- Double up on roasting: Roast mushrooms and garlic together in the same pan to save time.
- Meal prep tip: Make the sauce, mushrooms, and broccoli rabe up to 3 days ahead for quick weeknight meals.
