Beet Pasta with Spicy Broccoli Rabe and Portobello Bacon

1.

For the portobello bacon: Whisk together vinegar, olive oil, garlic, oregano, and salt in a medium sized bowl.

Toss mushrooms in the marinade.

Cover the bowl with plastic wrap and let them marinate in the fridge for at least an hour, or overnight.

Once marinated, preheat the oven to 375 F. Line a rimmed baking pan with parchment paper and spread the mushrooms over the pan.

Cook in the preheated oven for about an hour, or until the mushrooms have shrunk and are dry to the touch.

2.

For the beet sauce: Add beets, garlic and oil to a pot and saute on medium heat until garlic is fragrant (about 30 seconds from the time the oil heats up).

Turn heat down to low and put a cover on.

Cook beets until tender, about 10 minutes.

Once beets are tender, add balsamic vinegar, salt and pepper and cook another minute.

Remove from heat.

3.

For the spicy broccoli rabe: Bring a large pot of water to a boil.

In a large saute pan, saute garlic, oil and red pepper flakes on medium heat for 30 seconds.

Remove from heat.

Wash the broccoli rabe and cut off the bottom of the stems.

Cut the remaining greens in half.

Put the broccoli rabe into the boiling water and allow it to boil for about a minute.

Then using a slotted spoon, add broccoli rabe into the pan with the sauteed garlic.

Put it back on the stove on low heat and cook for 3 minutes.

4.

Cook pasta according to box instructions.

When done, drain it.

Add pasta into the pot with the beet sauce and toss until pasta is pink.

Mix in broccoli rabe and portobello bacon.

Garnish with toasted salted pistachios.