Creamy Tomato Pasta with Sauteed Mushrooms

photo-8.JPG

Lately the little guy has been loving mushrooms, and I’m happy to encourage this taste for a new veggie (ok, fungus). Another favorite of his? Pasta. In an effort to curb the amount of pasta he gets and encourage other grains, I tried a quinoa brown rice pasta from Trader Joes that cooked up really well and tasted great! This meal combined two of his favorites, along with white kidney beans that I used to make a creamy sauce.

Ingredients:

1 bag quinoa brown rice pasta rotini

1 box Pomi tomato sauce

1 can white kidney beans, drained and rinsed

1 box sliced white mushrooms

2 cups fresh baby spinach leaves

A pinch each of dried thyme, oregano and tarragon

Salt to taste

Cook pasta according to package directions.

Meanwhile, sautee mushrooms in a teaspoon of oil. They don’t need much oil since they release so much water when cooked and you don’t want soggy mushrooms. Once cooked and browned, add to pasta. Add fresh spinach to the hot pasta and mushrooms. The heat will wilt it, eliminating the need to cook the spinach.

In a blender, blend tomato sauce, beans, herbs and salt. Pour over pasta and mix well to combine.

leave a comment

Barley with Zucchini and Peaches

Barley with Zucchini and Peaches

The other day I realized, just 15 minutes before I had to pick up Zacky, that I hadn’t cooked dinner. I always cook dinner in advance, so we can spend as much time as possible outside at the park before coming home at the very last minute before a potential hunger meltdown (both him andshow me more

Peach Crostata

Peach Crostata

A couple weeks ago Zacky and I went peach picking. I had never been peach picking before and went to our favorite local apple picking farm (where they also pick pears and nectarines). We hit up the farm at peak peach picking (say that 5 times fast) and got a whole lot of peaches toshow me more

Green Veggie Stir Fry with Cod and a Simple Sauce

Green Veggie Stir Fry with Cod and a Simple Sauce

Following a plant-based diet, it’s never really difficult for me to meet or exceed my daily “requirement” of veggies. Typically I’m on veggie overload throughout the year with a couple servings of fruit dispersed throughout the day. However, in the summer, when we finally have amazing fresh fruit (peaches! berries! melon!), I can’t seem toshow me more

Quinoa Salad with Salmon, Edamame and Avocado

Quinoa Salad with Salmon, Edamame and Avocado

A few clicks on Pinterest brought me to this great recipe that was adapted from a Steamy Kitchen cookbook recipe. Since I don’t have the cookbook, I don’t have the original recipe, but I took some shortcuts to make my version even quicker to whip up. Zacky and I enjoyed it for lunch throughout theshow me more

Lime Thyme Sorbet

Lime Thyme Sorbet

Many months ago I enjoyed an incredible, simple dessert of thyme sorbet when out for lunch at Towne in Boston. It was an unlikely combo of sweet and earthy and I had never had sorbet like it. However, when the waitress was reading off the sorbet flavors, she went through them saying “raspberry, lime, thyme…”show me more

Farro with Tofu and Tomatoes

Farro with Tofu and Tomatoes

Fresh tomatoes and basil are key summer ingredients and I paired them with tofu and quick cooking farro for a quick dinner. Farro is like a chewier, plumper version of rice and I always have a bag of Trader Joe’s 10 minute quick cooking variety on hand. And, I prefer cooking it over rice latelyshow me more

Pasta with Asparagus, Chickpeas and Eggs

Pasta with Asparagus, Chickpeas and Eggs

I have a golden rule when it comes to enjoying pasta: jack up the veggies that you include with your pasta to boost the volume and fiber without inhaling a 4-serving bowl of spaghetti. Basically, have equal parts veg and pasta. Easy, right? This summery pasta dish from Real Simple only called for one poundshow me more

Quinoa with Apricot, Peas and Zucchini

Quinoa with Apricot, Peas and Zucchini

I was all set to make a corn, black bean and quinoa salad for lunch this week for me and the little guy, but then came across this new recipe from Nutrition Stripped that sounded way more delicious than whatever cans of corn and beans I was about to open. And I had just purchasedshow me more

Skillet Tempeh and Sauerkraut

Skillet Tempeh and Sauerkraut

In an effort to recreate a tempeh and sauerkraut dish I had on my last day at Kripalu, I googled around for a recipe that contained the right ingredients: sauerkraut, tempeh, vinegar and soy sauce. While I didn’t find the exact Kripalu recipe, I did come across one that I modified slightly. The tempeh dishshow me more