This was really simple and oh soooo good! The levels of flavour really stood out. The smokiness of the bacon, the meaty richness of the mushrooms, the 2 cheeses, the mellowness of the greens and the brightness of the tomatoes and herbs…delicious! And added bonus: this would also be great on Spaghetti squash for those not wanting to use grains.
1 28 oz. Can tomatoes (I really like the taste of whole canned tomatoes - I usually just pour them into a bowl, then slice up each tomato before adding them to a recipe) - but regular diced tomatoes are fine too!
4 diced garlic cloves
1 medium onion, diced
6 – 8 organic crimini mushrooms diced and halved
4 slices of bacon, diced and cooked crisp
about 1 ½ cups thinly shredded collard greens
seasonings: pepper, fennel, Italian seasoning, oregano (to taste)
1 package Tinkyada Spaghetti Pasta (any style pasta would work)
Top with shredded Asiago Cheese
Begin by browning the bacon bits in a pan low to medium heat. Once browned remove to a paper towel to drain. Brown the mushrooms, then add the onion and garlic cooking till translucent. (I did drain off some of the fat) Then add the tomatoes with the juice, seasonings, and diced collard greens. Bring to a simmer, then cover with a lid cooking for 12 minutes. Meanwhile cook the pasta as per directions, and while cooking, then remove the lid from the sauce, continuing to cook so the sauce can thicken a little. After cooking another 15 minutes, add ½ cup parmesan cheese to the sauce, and mix well. Serve the sauce over the pasta, and garnish with more Parmesan, Asiago and bacon bits.
Note: Fresh parsley, and rosemary would be delicious, as well as any other greens – spinach or kale.