If you’re craving lighter fare during this holiday season – this Pasta with Mushrooms and Spinach is a perfect dinner that will keep you satisfied without being too heavy! It’s very easy to make, low in calories and low in fat, yet super delicious and very comforting! This pasta dish is packed with veggies and can be easily made gluten free by using gluten free pasta! It’s great as-is, as a meatless recipe, or if you want some protein, just add grilled chicken breast!
This recipe uses very few basic ingredients and it takes about 20 minutes to make! Such an easy recipe: just cook the pasta, cook the veggies, combine everything together, and add some Parmesan cheese while the pasta is still hot. Couldn’t wish for anything better when the recipe is that easy!
I loved the addition of fresh thyme! It makes everything better – don’t skimp on thyme and add more than the recipe calls for!
CLICK HERE TO GET THE RECIPE
And, here are the changes I made to the original BHG recipe:
1) The recipe calls for dried farfalle (bow-tie pasta) – I used penne pasta instead – not a big change at all. I just used what I had on hand.
2) The recipe calls for 2 tablespoons of Parmesan cheese – I doubled the cheese, using 1/4 cup of shredded Parmesan cheese.
3) I added more fresh thyme – it’s so good!
4) You can easily make this recipe gluten free by using gluten free pasta. All the other ingredients are already gluten free! Very easy!
I made a big batch of these Butternut Quesadillas recently for a party, and they were a hit! They’d be perfect for a Superbowl Party. I started with this BHG recipe for Avocado Quesadillas, but swapped the avocado out for roasted, mashed butternut squash. I found that with the squash, you didn’t need quite as much cheese, and it was still moist and delicious! I made them ahead of time and kept them warm in the oven, which worked great.
I use a potato peeler to remove the rind from the squash, which makes things much quicker. Then you can just slice it up and remove the seeds. I cut the squash into cubes (about 1 inch) and spread them out on a cookie sheet. Drizzle liberally with olive oil, then sprinkle with salt and pepper. Roast them at 400 degrees for about 30 minutes, or until a fork goes in easily and they are a bit browned. When they come out, mash them in a bowl with a fork.
Just spread about 2 tablespoons of mashed butternut squash onto a tortilla (I used corn). Then sprinkle with cheese (I used Manchego like in the BHG recipe, but anything works!), and a pinch of fresh thyme. Cover with another tortilla and heat in a skillet until the cheese melts, flipping once. Stack the quesadillas in a warm oven until it’s time to eat. I cut them right before serving, and top each with a dollop of sour cream and/or salsa.
By Erin Gleeson of The Forest Feast, a blog and forthcoming cookbook full of simple recipe and entertaining ideas inspired by living in a cabin in the woods.
I don’t know what it is about the first of October, but right now life seems to be moving faster than a leaf spiraling to earth. Maybe it has something to do with the holiday season on the horizon, pressure to finish up outdoor projects, and trying to savor the fleeting beauty of fall.
With all that’s happening this time of year, I’m always looking for quick, easy, and hearty recipes. One of my favorite simple meals is pasta, but that can get boring. So of course, I was delighted to discover this recipe for Farfalle with Mushrooms and Spinach in BHG’s collection of 20 Healthy Dinner Recipes Under $3. Ding, ding – I think we found a winner!
Even though this recipe had all the elements of a fabulous meal, I wanted to amp up the hardiness a bit. While more vegetables or garbanzo beans would have done the trick, I ultimately decided to toss in some three cheese Italian style chicken sausage.
Not only did the sausage make this pasta more filling, it added a wonderful flavor and spiciness to the dish, making it perfect for a fall dinner. Hearty and warm but still healthy and super simple.
You can find the recipe for this Farfalle with Mushrooms and Spinach here. While it’s delicious on its own, have fun changing it up to suit your tastes or mood.
Happy cooking and happy fall!
Michael Wurm, Jr. – Inspired by Charm