SPINACH-OREGANO SPAGHETTI WITH PORTOBELLO “MEAT” SAUCE
This is a dish for unhurried afternoons, when you have the space to let something transform slowly in your hands. The spinach folds its green into the dough, the oregano adds its quiet perfume, and the mushrooms in the sauce deepen into something earthy and warm. When you serve this, you are offering a plate that holds patience, care, and a little touch of earth’s green magic.
INGREDIENTS
2 cups all-purpose flour (or half semolina if you want more texture)
1.5 cups of fresh spinach leaves, packed
2 large eggs, room temp
3 tablespoons fresh oregano leaves (blended with spinach or finely chopped)
A pinch of sea salt
1 tablespoon olive oil (optional)
INSTRUCTIONS
Lightly blanch the spinach for 20 to 30 seconds, then plunge into ice water to keep the bright green color.
Drain and squeeze out excess water from the spinach.
Blend the spinach and oregano together with the eggs and olive oil until smooth—this will be a vivid green liquid.
On a clean surface, mound the flour and make a well in the center.
Pour the spinach-egg mixture into the well.
Gradually incorporate the flour into the liquid, starting with a fork, then knead by hand for about 8 to 10 minutes until smooth and elastic. If it feels too sticky, dust lightly with flour.
Rest the dough wrapped for 30 minutes at room temp.
Roll and cut as you wish, then boil fresh for 2 to 3 minutes.
NOTES FROM MY TABLE:
Blending the greens with the eggs gives you that luscious color without losing any vibrancy or moisture balance in the dough. The oregano will add a soft herbal note woven into every bite. I will also add a little olive oil if my dough feels like ‘it’s not giving what’s supposed to be gave.”
CLICK THE LINK FOR MORE NOTES FROM MY TABLE
FOR THE PORTOBELLO “MEAT” SAUCE
2 large portobello mushrooms, stems removed, finely minced (by knife or quick food processor pulses)
1 medium onion, finely chopped
4 garlic cloves, minced - we typically use 6 cloves because we LOVE garlic!
2–3 tbsp olive oil, divided
1 tsp truffle oil (optional, for depth)
Sea salt and black pepper, to taste - I ALWAYS use onion and garlic powder also.
1 tsp dried oregano (or 1 tbsp fresh, chopped)
1 tsp dried basil (or 1 tbsp fresh, chopped)
2–3 tbsp dry red wine, balsamic vinegar, or vegetable broth (for deglazing)
3 cups marinara or tomato sauce (homemade or high-quality store-bought)
Fresh herbs for finishing (basil, oregano, or parsley)
1. Build the base. In a large skillet, warm 2 tablespoons olive oil over medium heat. Add the onion, season lightly with salt, and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for another 1–2 minutes.
2. Brown the mushrooms. Add the minced portobello mushrooms, another pinch of salt, black pepper, oregano, basil, and red pepper flakes. Stir in the truffle oil. Let the mushrooms cook down, stirring occasionally, until they release their liquid and start to brown, about 8–10 minutes. Allow them to sit undisturbed for short intervals so a light caramelized layer (fond) forms on the pan. ADD ALL YOUR SPICES IN AND COOK THIS DOWN.
3. Deglaze. Pour in the wine, balsamic, or broth, and let it bubble for 1–2 minutes, scraping up all the browned bits.
4. Simmer. Add the sauce, stir well, reduce the heat to low, and let the sauce simmer gently for 30–45 minutes uncovered, stirring every 10 minutes or so. The flavors will deepen and become rich and cohesive.
5. Finish. In the last 5 minutes, stir in a small handful of fresh herbs for brightness. Taste and adjust seasoning before serving.
BRINGING IT ALL TOGETHER
Bring a large pot of salted water to a boil.
Drop the fresh spinach-oregano spaghetti into the boiling water and cook for 5-7 minutes, or until just tender.
Drain, reserving a little pasta water, and toss the spaghetti with the mushroom “meat” sauce. If needed, add a splash of pasta water to help the sauce coat every strand.
Serve warm, with fresh herbs or a light sprinkle of parmesan or aged cheese if desired.