I had some kielbasa left over from Easter, and some portobellos from our local farmer’s market that needed to be eaten. I decided to create a dish that highlighted both of them. This came together quickly – I think cutting up everything took more time than cooking it. It is a little reminiscent of a stroganoff, but doesn’t have the tanginess from the sour cream. Just a note, the mushrooms tend to discolor the sauce if they sit for a long time. If you have any leftovers, it won’t be the best looking dish, but will still taste great.

Portobello & Kielbasa Spaghetti

serves 4

Ingredients:

• 1/2 lb kielbasa, cut into strips
• 3 portobello caps, sliced
• 1/2 lb spaghetti or other pasta
• 1 small onion, diced
• 2-3 cloves garlic, minced
• 1 tbsp fresh parsley, chopped finely
• 3 tbsp oil
• 2 tbsp flour
• 3/4 cup milk
• salt and pepper to taste

Directions:

1. Bring a large pot of salted water to a boil. Once it boils, add pasta to the water and cook until al dente. Reserve 1 cup of pasta water before you drain it.
2. Meanwhile, heat a medium pan over medium-high heat. Add oil.
3. Add onions to pan and cook for a couple of minutes until they begin to soften.
4. Add kielbasa and garlic and cook until the kielbasa begins to take on color.
5. Add mushrooms and stir to coat with oil. Sprinkle lightly with salt, and continue cooking until the mushrooms start to get shiny.
6. Sprinkle with flour and stir to combine well. Cook for a minute or until the flour is absorbed.
7. Add milk and stir rapidly. Reduce heat to medium-low and stir until it begins to thicken.
8. Season with salt, pepper, and parsley. Thin the sauce with the reserved pasta water until you reach your desired consistency.
9. Serve over pasta.