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Rosemary Soysage, Spinach and Mushroom with Farfalle

ROSEMARY SOYSAGE, SPINACH AND MUSHROOM WITH FARFALLE


Scale

Ingredients

  • 1 package of Gimmie Lean Soysage, sliced into cube-sized pieces
  • 2 tsp fennel seeds
  • 2 TB fresh rosemary, finely chopped, divided
  • 8 ounces bella mushrooms, sliced
  • 2 shallots, finely sliced
  • 6 cloves garlic, thinly sliced
  • 3/4 cup walnut halves
  • 2 TB earth balance
  • 1/2 cup dry white wine
  • black pepper
  • 8 oz farfalle pasta
  • 8 cups raw spinach
  • 12 oil cured olives, depitted
  • olive oil for sauteing

Instructions

  1. In a very large skillet, heat about 2 TB olive oil over medium heat. Add the soysage and saute about 10 minutes, breaking up the soysage as it becomes more firm.
  2. Add the fennel seeds, a few dashes of black pepper and half of the fresh rosemary. Saute 5 minutes more and transfer to a large bowl.
  3. Add about 1 TB more oil to the skillet and add the mushrooms. Saute about 3 minutes. Transfer to the bowl with the soysage. Add the shallots and garlic to the skillet and saute for about 3 minutes, making sure that the garlic does not burn. Transfer to the bowl with the soysage and mushrooms.
  4. Add the 2 TB of earth balance to the skillet and add the walnuts. Saute for 2 minutes and transfer to the bowl. Turn the heat up to medium high, wait about a minute and then deglaze the pan with the 1/2 cup of white wine. Reduce the heat back down to medium and add back into the skillet all of the contents of the bowl.
  5. In a large pot, bring water to a boil. Add some salt and olive oil and the 8 ounce of pasta. Boil, stirring occasionally for 11 minutes.
  6. While you are waiting for the pasta to cook add to the skillet, in small handfuls, the raw spinach until it is slightly wilted. Toss in the rest of the chopped fresh rosemary and oil cured olives.
  7. Drain the pasta and toss everything together until well combined. Serve with lots of fresh black pepper.