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.
A peek at a few #CiaoItalia #PrimoPicks products available at H-E-B
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
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In a pot, cook the pasta al dente (You can follow the instructions on the pack if you've never cooked pasta before)
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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)
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Add to the oil, the onions + garlic + mushrooms and saute for 5 minutes
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Add to this the tomatoes, spinach, thyme, pepper and salt. Saute till the mixture becomes mushy.
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Take the pan of the stove and wait till the mixture cools before you blend the same in the blender.
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Warm the sauce in the pan again just before you serve the pasta. Garnish the same with cheese and/or crushed red pepper flakes
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