Creamy Tomato Pasta with Sauteed Mushrooms
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.
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.