Vegetarian Mushroom Steak with Pasta Primavera

Delight in a vegetarian feast with our Portabella Mushroom Steak and Pasta Primavera. The hearty portabella mushroom steak, marinated and grilled to perfection, offers a satisfying and flavorful alternative to traditional meat. Paired with Pasta Primavera, featuring a medley of fresh, vibrant vegetables tossed in a light, savory sauce, this meal provides a harmonious blend of textures and tastes. Ideal for a wholesome and delicious vegetarian night.

Portabella Mushroom Steak

Serves 2

Ingredients:
4 Large Portabella Mushrooms
Salt and pepper, to taste
1 tablespoon vegetable or canola oil
1/2 stick of butter, softened
1 sprig rosemary
2 sprig fresh thyme

Instructions:
1. Lightly coat the mushrooms with oil. Season all sides liberally with salt and pepper.
2. Heat cast iron pan over high heat until almost smoking. Add the remaining oil Twirl the pan to distribute oil as it heats. Once the oil starts to smoke, place the mushrooms, top down and sear undisturbed for 3 minutes. Flip mushrooms and sear for an additional 2 minutes. This will give your them a nice seared edge and golden color.

3. Turn the heat off, add the butter and herbs to the hot pan. The butter will melt and the herbs will season the butter immediately. Using a small spoon, baste butter over the mushroom for 2 minutes, until mushrooms are softening.
4. Remove mushrooms from pan and enjoy while hot!

Pasta Primavera

Serves 4

Ingredients:
1 pound Penne Pasta, or similar
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 clove garlic, minced
1⁄4 cup yellow onion, small dice
1/3 cup mushrooms, sliced thin
1⁄4 cup red pepper, medium diced
1/3 cup asparagus, sliced on bias
1⁄4 cup zucchini, half-moons
1/3 cup broccoli florets
1/3 cup peas, fresh or frozen
2/3 cup vegetable stock
1⁄2 cup heavy cream
1 tablespoon butter
1⁄2 cup Parmigiano-Reggiano or Pecorino Romano
Fresh basil, whole leaves removed from stems
Salt and freshly ground black pepper, to taste

Instructions:
1. Bring a large pot of salted boiling water to a boil. Cook pasta according to package instructions.
2. In a large skillet heat olive oil and butter over medium-high heat. Add onion and cook until soft and translucent, about 3 minutes. Add garlic and stir for 30 seconds. Add all remaining veggies, season with a pinch of salt and pepper, and sauté for about 2 minutes over high heat.
3. Stir in broth and cream, bring to a boil, and cook for about two more minutes.
4. Drain pasta and add to skillet with sauce and veggies. Toss over high heat for one minute. Remove from heat, stir in butter and cheese. Top with basil leaves.