A lot of us are sitting at home these days, trying to stay healthy and active. I’ve found more time to cook and, as always, I’m looking to incorporate plenty of healthy and nutritious foods into each meal. One dinner I’ve made recently is family friendly, easy to prepare and full of vegetables. I thought it would be a great dish to share with others looking for some dinner inspiration! It includes garlic and mushrooms which are high in immune-boosting nutrients, something we can all aim to consume more of these days.
I hope you’ll try this delicious, plant-based and gluten-free meal while you are spending more time at home. And if you are home with kids, have them help you with the cooking 🙂
- 8-10 ounce package of quinoa pasta (or other GF pasta of your choice)
- 1 Tbsp. olive oil
- 3 cloves of garlic, minced
- 2 cups cherry tomatoes, roughly chopped
- 2 cups mushrooms, roughly chopped
- 1.5 cups spinach, roughly chopped
- 2 Tbsp. tomato sauce
- 1 tsp. paprika
- 1/2 tsp. of both salt and pepper
- Chili flakes, optional
Cook pasta according to directions on the package. While pasta is cooking, heat olive oil in a large skillet. Add the garlic and saute for 1 minute, then add the tomatoes, mushrooms, salt, pepper and paprika and cook for 5-7 minutes. Once mushrooms and tomatoes are well cooked, add the spinach and tomato sauce. Continue to cook to wilt the spinach. Once the pasta is cooked and strained, add it to the saute pan, remove from heat and toss everything together. Now sprinkle with chili flakes for a little heat, if desired. Salt and pepper to taste. Enjoy and be well!