I'm nevertheless getting better after spending a lot of the summer time inside and outside of the medical institution. I am thrilled to subsequently be domestic and have started making food once more. A longing for pasta became the foundation for this thick and chunky, sturdy and high-priced tomato sauce presenting eggplant, cremini mushrooms and a few spice for a piece of heat, all served over warm fresh cooked entire wheat penne. It's clean to prepare, mainly as soon as the preparation is finished, and the pasta chefs at the same time as the sauce simmers away. I used complete wheat pasta because it has a pleasant chewy texture and makes for a pleasing evaluation with the mushrooms and spices blanketed in the dish. Serve with a crusty bread and you've a first-rate and filling lunch or dinner. Nothing else is certainly required and I guarantee your diners might not be leaving the table hungry.
Other pasta dishes to experience from Lisa's Meatless Kitchen:
Indian-Style Macaroni and Paneer Cheese with Spinach
Vegetarian Mushroom Bourguignon
Vegetarian Mushroom and Spinach Lasagne
Lemony Pasta with Broccoli and Chickpeas
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