Holista Healthy Pasta Recipes
Nadja shares a hearty vegetarian pasta recipe that is both decadent and healthy. Learn step by step, how to make breaded portobello mushroom cutlets served over Holista Spaghetti.
Makes 4 servings
Ingredients
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½ package (8 ounces) Holista Pasta - Spaghetti or Linguini
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4 Portobello mushrooms (one person)
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½ cups all-purpose flour
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2 tsp. garlic powder
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2 Tbsp. dried oregano
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¼ tsp pepper
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1 tsp. salt
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2 eggs
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1 Tbsp. water
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1 ½ cups panko breadcrumbs
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½ cup vegetable oil & ¼ cup olibe oil combined (more might be needed depending on the size of your pan)
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24 oz tomato sauce
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Fresh Basil leaved (optional)
Directions
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Mix together flour, garlic powder, oregano, salt, and pepper in a bowl and place in a shallow plate.
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Whisk eggs and water together in a wide bowl
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Place breadcrumbs in a large shallow plate or bowl.
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Using a spoon, scrape the dark gills from each mushroom bottom. Rinse well and pat dry on a paper towel.
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Cut each mushroom in half and cut down the center stem.
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One at a time, dip each mushroom piece into the flour and lightly cover each side with flour.
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Then dip the mushroom into the egg mixture, allowing the excess egg to drip off.
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Then dredge into the breadcrumb mixture to coat.
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Place breaded cutlets on a baking sheet to wait while oil is heating
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Heat oil (vegetable & olive oil) in a large heavy skillet or electric pan. There should be enough oil in the pan for the cutlets to "swim".
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When the oil is hot, place one or two cutlets in the skillet at a time, being careful not to crowd the cutlets.
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Fry first side until golden brown, about 2-3 minutes.
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Turn cutlets over with a spatula, being careful not to splatter hot oil.
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Fry on the second side until golden brown.
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Drain on paper towels.
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If you have more cutlets to fry, then place finished cutlets in a piece of foil and keep warm in the oven at 250°F while you continue to fry up the rest of the cutlets.
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Warm tomato sauce
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In a medium or large pot, add Spaghetti to boiling water. Return to a rapid boil and cook spaghetti for 3 minutes (ala dente). Drain.
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Divide spaghetti evenly between 4 plates. Top with warm tomato sauce.
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Place 2 mushroom cutlet halves on top of each plate.
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Decorate with fresh basil.
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Serve and Enjoy!
