1large Portobello mushroom capgills scraped, cut into ¼ in. cubes
110 oz. package frozen chopped spinach, thawed and excess water removed
3tablespoonstomato paste
½cupdry red wine
128 oz. can fire roasted diced tomatoes
1teaspoonsalt and pepper
1teaspoondried oregano
1poundpasta of choiceI used quinoa penne
Parmesan
Fresh basil
Instructions
Place dried mushrooms in a small bowl and cover with 1 ½ cups boiling water. Allow the mushrooms to soften, about 30 minutes. Scoop out, strain, and chop mushrooms, reserving the soaking liquid.
Place the oil in a large, heavy skillet over medium-high heat. Add chopped vegetables, salt, pepper and oregano, and cook until tender, about 6-8 minutes. Add porcini mushrooms, fresh mushrooms and tomato paste, stirring, and cook until mushrooms are softened, about 5 minutes. Add porcini mushroom liquid and red wine. Cook until wine is reduced, about 5 minutes. Add tomato sauce and simmer over low heat for 20 minutes.
Meanwhile, in a large pot of boiling water, cook pasta until al dente. Drain and toss with sauce. Top with cheese and basil, and serve!