Mushroom Marinara Pasta


I make Mushroom Marinara Pasta so often, probably an average of once a week, it didn't even occur to me to write the recipe down. It's incredibly simple and quick to make, quite tasty, and filling. I was looking through my recipes and discovered it was missing, so I decided I needed to add it and share it. 

I like to put another sprinkle of nutritional yeast over the top after serving it. 

Healthy comfort food is the best kind of comfort food.


Mushroom Marinara Pasta

1 tablespoon ground flax seeds 

1 jar marinara sauce
1 clove garlic
8 button mushrooms
1 teaspoon dried basil
1 teaspoon dried thyme, optional
1 teaspoon dried oregano
2 tablespoons balsamic vinegar
4 ounces pasta*
¼ cup nutritional yeast
Fresh basil (optional)

Mince garlic. Chop mushrooms.

Add enough water to saucier to cover the bottom of pan, about ¼ cup. Bring to a boil. Stir in flaxseeds. Cook until starts to thicken, stirring if necessary.

Add herbs and garlic to the flaxseed mixture and stir until well combined. Add mushrooms and stir to coat with herbs. Add balsamic vinegar. Cook until mushrooms begin to soften, about 4 minutes.

Chop fresh basil, if using. Set aside.

Add marinara sauce. Stir to combine. Bring to a boil over medium-high heat.

Add pasta.

Add water to thin out if too thick. The pasta needs some liquid to cook.

Cook until pasta is done, usually 1-2 minutes longer than package instructions indicate. Watch the pasta closely to avoid undercooking or overcooking it.

Stir in nutritional yeast.

Place in bowls and top with fresh basil.

Serve.


*This brand of pasta has many vegan options and states so right on the box.

 ** This recipe essentially serves two people as an entree. It's easy to scale up or down based on the number of people being served. For the pasta serving size, refer to the box, which typically is about 2 ounces or 57 grams for a serving.

 Note: I use organic ingredients whenever possible.

Comments

Post a Comment

Popular posts from this blog

Orange Cranberry Water

Image
I used to love drinking orange juice with a splash or cranberry juice in it, but I no longer drink fruit juices as a general rule because of the high sugar content and lack of fiber. Sometimes, like this morning, I get a craving for that flavor combination. This water isn't as sweet or as strong, but it satisfies that craving. I like to drink infused water because it helps me keep my hydration up when I get bored with plain water. Since I was craving this this morning and decided to make it to quench my craving, I decided to share it! Orange Cranberry Water 2 oranges 1 cup frozen cranberries 40-60 ounces water Wash oranges. Slice into piece discarding the end pieces. Remove seeds. Gently massage orange slices over the top of a pitcher . Drop slices into the pitcher.  Add cranberries. Fill pitcher with water. Place in the refrigerator and all to infuse for several hours, or overnight. Note: I use organic ingredients whenever possible.
Read more

Spelt Biscuits

Image
I remember biscuits at both of my grandmother's houses. They had very different styles for making biscuits, but both had their appeal. What I remember most about them thinking back is how cozy it felt when my grandmas served biscuits, even making biscuits with them felt cozy. I don't think my biscuits have ever been as good as either of theirs, but sometimes I wonder if that's as much about nostalgia as technique. I will readily admit that I find rolling dough kind of soothing and far too often roll my dough a bit too thin for biscuits, as I did when I made these biscuits this morning. So while this variation of biscuits has little in common with the biscuits either of my grandmas made, they both inspired me to develop a biscuit recipe. So, Grammy Stamm and Granny Cooper, this one is in your honor! Spelt Biscuits   2 cups spelt flour 1 tablespoon baking powder 1 teaspoon ground flaxseeds ½ cup hazelnut pulp ¾ cup hazelnut milk 1 tablespoon apple cider vinegar     Preheat th
Read more

Mango Smoothie

Image
I make many different varieties of smoothies. I like to play with the ingredients.  This  Mango Smoothie  is a rare smoothie where I don't include any berries.  I almost always include some type of greens. In this recipe, I use kale. It gives the smoothie a light greenish tint, which I find rather pretty but some might not.    I decided to make mango the star of this smoothie, which I enjoyed more than I expected.  I find this Mango Smoothie light and refreshing but quite filling. It makes enough for one large smoothie or two small smoothies.  Mango Smoothie 2 cups frozen mango ½ cup walnuts 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon amla powder (optional) ¼ teaspoon ground cardamom 1 teaspoon matcha powder (optional) 2 teaspoons fruit infused vinegar ½ cup chopped kale 1 small orange 1 small avocado 1 banana Place walnuts, ginger, cinnamon, cardamom, amla, matcha, and vinegar in blender . Blend until becomes a thick chunky butter-like consistency. Add a little
Read more