Village Tavern Capellini Vegetarian

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  • 12 ounces angel hair pasta, cooked according to package instructions, drained and kept hot
  • 1 portobello mushroom cap
  • Salt and pepper to taste
  • 1 to 2 tablespoons olive oil
  • 1 tablespoon garlic, minced
  • 1/4 cup white wine
  • 1/2 cup sun-dried tomato pesto
  • 2 ounces butter
  • 2 cups curly spinach
  • 2 tablespoons Parmesan cheese


  1. Season the portobello cap with salt and pepper; grill for about 3 minutes on each side or until heated through. Set aside.
  2. Sauté garlic in olive oil until fragrant, about 1 minute. Be careful not to burn the garlic. Deglaze the pan with white wine; cook until reduced by half. Add sun-dried tomato pesto and butter; stir to fully incorporate. Remove from heat.
  3. In a separate pan, wilt spinach in a little oil; season with salt and pepper.
  4. Add pasta to the pesto sauce mixture; use tongs to combine. Place pasta in a serving bowl; top with spinach. Slice the portobello cap into 4 slices; fan the slices over the top of the pasta. Garnish with Parmesan cheese.

Makes 1 serving.

Source: Chef Matt Hamilton - Village Tavern, Phoenix, Arizona -