Am I the only one that goes on total food kicks on a regular basis? For example, I’ve been putting mushrooms in everything lately, basically my prerequisite for making a dish is that I can add mushrooms to it!
Pizza, pasta, omelets, skewers, you name it, I’ve been adding mushrooms to it for the last few weeks!
Instead of goat cheese, I used parmesan, instead of sun dried tomatoes, I used mushrooms and instead of kale pesto, I used my fresh spinach pesto.
The result was a super flavorful dish that I ate for lunch… then dinner… then lunch the next day. Let’s just say if I had enough leftovers to eat it for the entire week, I would have!
- 4 oz gluten free spaghetti noodles
- 1 tbsp olive oil
- 1 cup baby bella mushrooms (sliced)
- 3 cloves garlic (minced)
- ¼ cup spinach pesto (click link for recipe)
- ¼ cup parmesan cheese (shaved)
Begin by cooking the pasta in a pot of boiling water.
While the pasta is boiling, add the olive oil to a large skillet over medium-high heat. Add the mushrooms and sauté 4-5 minutes. Add the garlic and sauté for an additional minute.
Drain the pasta, then place back into the pot. Add the pesto and mushrooms. Toss to coat.
Transfer to a bowl and top with the parmesan cheese.
So simple. So delicious.
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.