When I decide to do meatless meals in our house, there’s usually just one request from Mr. KISS in the Kitchen. It better have mushrooms! Mushrooms are so full of flavor (hello, umami!) and nutrition, making them the perfect addition to any meatless meal! As we roll into this Lenten season where many of us might be eating a little less meat or perhaps you’re just beginning to partake in Meatless Mondays, this Meatleass Mushroom Pasta dish will make for a delicious and easy dinner!
Why should I eat more mushrooms?
Mushrooms are one of the most sustainable crops available! Did you know that one million pounds of mushrooms can grow in the space of just one acre while requiring minimal water and are ready to harvest in just a matter of days?! Additionally, just 2 servings of Monterey Mushrooms’ high Vitamin D mushrooms (see below label!) provide 50% DV per serving (about 5 medium mushrooms or 2/3 cup sliced) so eating just 10 mushrooms a day gives you 100% of the FDA daily value recommendation of Vitamin D.
Similar to those two recipes, this one is BURSTING with flavor. The Balsamic Dijon sauce gives the whole dish a robust tanginess that marries well with the mushrooms, sun-dried tomatoes and spinach. Not to mention you get a nice protein and iron boost from those creamy cannellini beans!
KISS Tip: Make this pasta dish your own by swapping out different beans, kale for spinach or even a different gluten-free pasta noodle!
DYK: Monterrey Mushrooms provides locally grown mushrooms to grocery store and restaurants nationwide from 10 strategically placed farms?!
It can be a tall order to whip up a meal that tastes delicious, is actually good for you and that didn’t take an eternity. I feel confident this meatless mushroom pasta is all of those things! If you’re looking for more easy ways to add mushrooms in your meals, make sure to check out this post for some helpful ideas and all you need to know about Vitamin D and mushrooms!
KISS Meatless Mushroom Pasta
For the pasta:
- 1 16 oz package Monterrey mushrooms
- 1 12 oz bag gluten-free penne noodles
- 1 5 oz package baby spinach
- 1 8.5 oz jar sun dried tomato halves in oil
- 1 15 oz can cannellini beans , drained and rinsed
- 2 tbsp avocado oil
- 2 tbsp minced garlic
- 1 tbsp Italian seasoning
- 1 tsp ground black pepper
- Dash of salt
For the sauce:
- 1/2 cup balsamic vinegar
- 4 tbsp dijon mustard
- Bring a large pot of water to a boil and add the gluten-free noodles. Cook according to package instructions.
- Meanwhile, in a large pan, heat avocado oil over medium-high heat. Add minced garlic and mushrooms and sauté for 7-10 min.
- Sprinkle with ground black pepper and salt and turn down to medium. Add sun dried tomatoes with oil and continue to cook for another 3-5 min.
- Once the oil from the sun dried tomatoes begins to simmer, stir in the spinach and continue cooking for another 2-3 min or until the spinach is almost completely wilted.
- Add Italian seasoning and cannellini beans and toss to combine. Remove from heat.
- Drain the pasta in a strainer and then return to the pot.
- In a small liquid measuring cup, measure out the balsamic vinegar. Add the dijon mustard and stir. Pour the sauce over the noodles and toss to evenly coat.
- Serve sautéd veggies over the pasta noddles with sauce.
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