I know– a lot of people are afraid of mustardy anything.\u00a0 I can understand how you might not like straight-up mustard, but once it’s whisked with white wine and boiled, it forms a nice sauce to coat the pasta and really doesn’t taste like mustard!<\/p>\n
Before I get to the recipe though, I am happy to announce that I ran ten miles over some pretty tough hills yesterday.\u00a0 I was a little worried about how my knee would hold up to the test, but it seems to have passed with flying colors.\u00a0 I wasn’t running very hard, but I’m pretty confident now that I’ll be able to build up to twenty miles in the next six to eight weeks, before my own “Boston boot camp” begins in the heat of June.<\/p>\n
Back to the food!\u00a0 This recipe is borrowed from a cookbook, but I made enough modifications of ingredients and amounts that I think I’m in the clear.\u00a0 It’s a nice simple dish that’s pretty quick to make.\u00a0 There’s not a whole lot of protein in this one, so if you’re concerned about that, use Barilla Plus<\/a> pasta.\u00a0 You could also add tofu, tempeh, or even chickpeas to it if you were so inclined.\u00a0 But I figure that as long as most of my meals contain a decent amount of protein, then it’s ok if every now and then a few don’t.\u00a0 I’d be much more concerned about missing out on complex carbohydrates, now that my running mileage is starting to increase.<\/p>\n I am going to give this meal 3 cows out of 5 because it’s a little boring, but that’s not such a bad score when you have to follow 5-cow buffalo tempeh wraps<\/a>.\u00a0 My taste buds have been stretched and might never return to their original dimensions.\u00a0 Maybe every meal will be a cow or two lower than it would previously have been…<\/p>\n Don’t let the “3” stop you from making this one.\u00a0 I found myself really looking forward to the leftovers, and they didn’t disappoint.\u00a0 It’s just that kind of meal I guess.\u00a0 Nothing showy in the kitchen or as the star on the dinner table, but wonderful as leftovers.\u00a0 And I think that’s how a lot of simple, real food is.\u00a0 And speaking of real, simple food, it’s Italian week in the NMA household!\u00a0 We have three vegetarian Italian meals lined up for the rest of the week, and I’m excited about all of them.\u00a0 The first is on the docket for tonight, so check back tomorrow for the post.\u00a0 Much more provacative, in my eyes, than this old mustardy mushroom thing!<\/p>\n![\"\"](\"https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/04\/meals-002.jpg\")
Portobellos do a great job of replacing meat, as far as flavor goes.\u00a0 They have a beefy taste of their own and tend to absorb other flavors well.\u00a0 And the onions, garlic, and vegetable stock form a nice base of flavor that you can’t see in the pictures.\u00a0 Lots of hidden veggies in this meal!<\/p>\nPortobello Mushroom Pasta With Mustard Sauce Recipe<\/h3>\n
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