For a good number of years, the only way I would eat mushrooms was if they were a topping on a pizza. It’s only recently that I’ve begun experimenting with them especially since portabella mushrooms are said to be a low calorie, cholesterol free, source of vitamins and minerals.
Now to get my son to eat veggies they have to be incorporated into food he loves and pasta is always a no brainer. Considering most often than not I make my pasta sauce from scratch, it’s easy to sneak in the veggies without him realising they’re in there!
Mushroom and Spinach Pasta
All this month till October 13, 2015 H-E-B is hosting a #CiaoItalia event with Italian products on the shelves throughout the store. (The event also includes a sweeps with prizes that include a Fiat, a trip to Italy, H-E-B gift cards and more.)
If your family loves pasta, you really should check out the different Central Market pasta varieties available and if you have a sweet tooth, don’t miss the Baiocchi chocolate hazelnut cookies.
To make my Mushroom and Spinach Pasta I chose to use the Vesuvio pasta for a change. (I generally pick penne or macaroni shells)
Baby Girl loved being able to take nibbles off each chunky pasta spiral generously coated with my Mushroom and Spinach sauce. (Note: I cooked the pasta longer than al dente only because Baby Girl prefers it that way and the rest of the family is okay with the change.)
For the kids I melted some Swiss cheese over the pasta and sauce, portioned off into my mini loaf baking pan and baked the same for 15 minutes. (This would also make a great hot lunchbox meal idea for school)
I’d love to hear what your family thinks of this hearty, nutritious meal!
- 1 pack of Vesuvio pasta 17.6 oz or any preferred pasta shape
- 1 cup chopped onion I used red as I feel it packs in more flavor
- 2 tbsps fresh garlic chopped
- 1 8 oz pack of organic portobella mushrooms chopped
- 5 cups fresh organic baby spinach chopped
- 3 juicy Roma tomatoes
- 6 sprigs of fresh thyme
- 3 tbsps olive oil
- Salt to season as per taste
- Freshly ground pepper as per taste
- Parmesan cheese/Swiss cheese optional
- Crushed red pepper optional
In a pot, cook the pasta al dente (You can follow the instructions on the pack if you've never cooked pasta before)
While the pasta is getting done, take a saucepan and heat the olive oil in the same. (Ensure you don't cook this on high heat, olive oil burns quickly)
Add to the oil, the onions + garlic + mushrooms and saute for 5 minutes
Add to this the tomatoes, spinach, thyme, pepper and salt. Saute till the mixture becomes mushy.
Take the pan of the stove and wait till the mixture cools before you blend the same in the blender.
Warm the sauce in the pan again just before you serve the pasta. Garnish the same with cheese and/or crushed red pepper flakes