One Pot Spinach and Mushroom Rotoni Pasta. Vegan or Vegetarian meal ready in less than 30 minutes!
I am not a vegetarian and defiantly not a vegan but I have been noticing that meat has not seemed as appetizing to me lately. I am not sure if it is because I am raising chickens and surrounded by cows, learning more about the treatment of commercial animals, or simply because my body is learning that meat does not make it feel amazing. Whatever the reason, I have set out to eat at least 2-3 vegetarian dinners a week.
After watching What The Health, I cut out processed foods from out lunches (most of the time) and we pretty much always eat eggs or oatmeal for breakfast. I can tell you that just making those small changes have made a big difference in how I feel. I was getting to the point that everyday around 4 pm I would start to feel nauseous, I am unsure of the correlation but reducing my meat intake at night is actually helping.
Now, we all know I am not some master chef and my littles have drained most of the creativeness right out of me. I have no time for trying to figure out what to eat for dinner. So, each week I choose 4 meals to make for dinner (Thanks Pinterest). I only choose 4 because I figure there will be leftovers, and then that leaves one night for a random dinner, or eating out.
One Pot Wonder
Few thing make me happier than the thought of only using one pot at dinner time. Yes, I may be exaggerating, but only a little I swear. I make a mess in the kitchen! I am talking 20 dirty dishes, food splattered everywhere, sauce in my hair..MESS! So, when I can use a single pot (usually my trusty dutch oven) or a Crock Pot I get very excited.
I found this recipe from Pinterest of course, you can always go there and check out my boards as I try to keep them nice and organized for you. This particular recipe is from Trial and Eater and I just love how simple it is.
She does a great step by step visual to help you make sure you are doing it right. Personally I just scroll down to the recipe section, so my feelings wont be hurt if you do too.
Let’s Get Cooking
I am NOT going to pretend to be a food blogger, it simply doesn’t interest me enough. My goal is to round up simple yummies and try them out and give an honest review for y’all to read, in hopes to make your job a little easier. So, if you need the step by step head over to Trial and Eater’s page and get your cooking on!
I did make a few changes to this recipe…mainly because I didn’t have some of the ingredients or I thought something might be good to add.
- I added diced yellow onions. Onions get added to EVERYTHING if I think I can get away with it. Yellow onions are the only color I keep in stock, so that is what gets used. Pretty simple.
- I added minced garlic, the jar kind because I am fancy like that. Garlic is is onions, it also gets added to EVERYTHING..we have amazing breath in this house. Both got added before the mushrooms and were allowed to cook down a bit.
- I used baby bella mushrooms instead of white button mushrooms. I feel the white ones lack flavor, so baby bellas get used for everything. Buy whole and slice yourself to save money.
- Instead of bowtie I used Tri-Color Rotini. Again, it is what I had on hand but to be honest the tri colors make me feel fancy. Ge the protein enriched when possible.
- I added sun dried tomatoes. THIS IS VERY IMPORTANT as I honestly feel it added some much needed flavor to the dish.
- I topped it off with freshly shredded parmesan. I might be trying to eat less meat but I am not quite ready to give up my cheese. Baby steps people, baby steps.
Here are her instructions, again don’t forget to go give her some love.
- 1.5 tablespoons coconut oil or olive oil
- 1 8 oz. package white button mushrooms (about 2.5 cups), sliced
- 1/2 cup water
- 1 6 oz. package fresh spinach (can use more if desired, spinach cooks down a lot!)
- 1 12 oz. package bowtie pasta
- 1 14.5 oz. can diced tomatoes
- 1 1/2 cups water (additional)
- 1 tablespoon thyme or italian seasoning
- olive oil optional
- salt to taste
In a large pot, heat oil over medium-high heat. Add sliced mushrooms and stir until softened for a few minutes.
Add 1/2 cup of water and the spinach and stir until cooked down, about 5 minutes.
Add pasta, diced tomatoes, and remaining water. Let boil until pasta is cooked, about 10 minutes, stirring frequently.
Remove from heat, drizzle with olive oil if using. Add seasoning and salt to taste.
There ya have it friends! Oh and for picky husbands that refuse to give up meat, I just sliced up some leftover pork, heated it up and tossed it at mine. He was very pleased, though mentioned steak would have tasted better. I have to agree. So, next time I make this I will make it after a steak night so that he can have that in his.