Mushroom, beans, zucchini and pasta
Another really easy recipe for you to try.
For this dish, I had some leftover gluten-free rotini that was begging to be eaten so I whipped up this easy dish in about 20 minutes.
As usual, I used plenty of garlic for a good immune boost. Remember: food is one of the best medicines we have. Have I told you I haven’t been sick since January 2023? Not even a headcold. It’s my PR for immunity so far!
DISCLAIMER: I rarely post amounts for my cooking because I don’t keep track, I cook by intuition, and want to encourage you to trust your own intuition when you’re cooking based on your own needs and family size.
Mushrooms, beans, zucchini and pasta
you need this:
onion
garlic
olive oil
dried basil
button mushroom of any kind, I used baby portobellas
zucchini
frozen or fresh dark leafy greens: spinach, chard, etc.
white beans like cannelini or navy or even garbanzo would work
then do this:
add olive oil to a medium saute pan over medium heat
dice onion and slice garlic (or use a garlic press)
cook until tender and translucent
chop zucchini and mushrooms into thin, bite-sized pieces, add them to the pan and cook down until they soften
add about a tsp of tomato paste to the pan and mix together
add spices of choice like dried basil, dried oregano, a pinch of nutmeg, paprika, and red pepper flakes
simmer on low heat until the vegetables are soft, add small amounts of water to keep the mixture smooth
add the leftover or freshly cooked pasta, beans and greens to the pan, stir, cover and simmer on low or about 10-15 minutes, stirring occassionally
serve with freshly grated cheese of your choice! I enjoy the Italian Cheese blends from Whole Foods Market or Trader Joes
I always add salt to my finished dishes instead of adding it while it’s cooking, it’s just a habit I’ve developed over time but you can do what works for you
Want to see the final result? Head over to my Instagram reels to see it…yummmmm