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Ribbon Pasta with Mushrooms and Escarole

Serves 4 | Prep Time 10 minutes | Cook Time 25 minutes


8 ounces Eden Spelt Ribbons, 1 package

1/4 cup Eden Maitake Mushrooms, soaked 15 minutes in 1/2 cup hot water

1/4 cup Eden Sliced Shiitake Mushrooms, soaked 10 minutes in 1/2 cup warm water, reserve soaking water

2 Tbsp Eden Extra Virgin Olive Oil

2 cloves garlic, minced

1/2 tsp crushed red pepper flakes

1/4 tsp Eden Sea Salt, or to taste

1/8 tsp freshly ground black pepper, or to taste

1/2 pound escarole or baby spinach, chopped

1/2 cup red onion, minced

1/2 cup shiitake mushroom soaking water


Cook pasta as package directs. Chop the maitake coarsely and discard soaking water. Drain the shiitake and reserve the soaking water. While the pasta is cooking, heat up the oil in a large skillet and sauté the garlic and mushrooms for 5 minutes. Add crushed red pepper, sea salt and black pepper. Sauté another 3 to 5 minutes, stirring constantly. Drain the pasta and add to the skillet with the mushroom soaking water, red onion and escarole. Gently toss for 2 to 3 minutes. Add more salt and pepper, if desire. Serve.

Nutritional Information

Per serving: 297 calories, 9g fat (24% calories from fat), 12g protein, 50g carbohydrate, 9g fiber, 0mg cholesterol, 131mg sodium