KISS Meatless Mushroom Pasta
Servings: 8
Ingredients
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
Instructions
- 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.