This layered spaghetti dish will blow your taste buds away with flavour. The rich olive tapenade is loaded with fresh oregano, garlic and more, so use it sparingly to your preferred taste. This dish has many steps, but you will save time and be delighted by plating it on a bed of ready to go NuPasta, a konjac spaghetti pasta with only 25 calories per pack!
4-5 portobello mushrooms
Handful of steamed swiss chard or other green
1 onion, sliced in thick half-moons
1 green pepper, sliced thinly
1 jar organic tomato pasta sauce
6 cups of greens of choice, wilted (e.g. swiss chard, spinach,
kale, beet greens)
1 – 2 packages of NuPasta Konjac Spaghetti
2 – 4 sprigs of fresh oregano
1 Tbsp tamari sauce
Sprinkle of cayenne pepper
2 Tbsp capers
5 black olives, pitted
2-3 cloves garlic, peeled
1 tsp olive juice
2 Tbsp of vegan Worcestershire sauce
Apple cider vinegar
NuPasta Serves 4. Nutritional information per serving: Calories 168;
Fat 3g; Carbohydrates 31g; Protein 9g
Remove stems from portobello mushrooms. Place face down in a large cast iron pan. Drizzle tamari sauce over each mushroom. Lightly sprinkle the ground cayenne and black pepper over the mushrooms. Cook the mushrooms under medium heat. Place another smaller cast iron pan on top of the mushrooms inside the other pan creating a press down on the mushrooms. Occasionally flip mushrooms. The key is to cook the mushrooms slowly for about 15-20 minutes until they are flat and most of
the liquid inside the mushrooms has evaporated from the heat. Remove from heat when done. Thinly slice when ready to serve.
Pour olives, vegan Worcestershire sauce, capers, garlic, olive juice and oregano into a blender and blend on high until all the ingredients become a thick liquid. You can add water or apple cider vinegar to thin out the tapenade to the desired consistency.
Heat the tomato sauce in a pot. Cook the onions and green pepper in separate pan until the onions are translucent. Lightly steam the Swiss chard or other greens.
Prepare NuPasta Spaghetti as directed on package. Place noodle at the bottom of bowl, add a thin layer of Swiss chard, cover with tomato sauce, top the sauce with onions and green peppers, lightly drizzle the tapenade over the dish and stack top with the portobello mushrooms.
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