I know I’m a breakfast person, but I’m really coming around more to savory food. Especially when it involves pasta or sweet potatoes.
Remember that healthy alfredo sauce I posted a few months ago? That’s what makes this dish so incredibly delicious and perfect for the fam! Mushrooms, spinach and garlic make the most amazing dinner combo ever.
Comfort food is just about the only thing that can get me through a cold winter. Minnesota is kinda known for that. My next post is going to be a complete flip. I’m going to post a smoothie bowl so we can start to move on from this cold winter and begin the smoothie phase once again.
I used to order dishes like this as a kid whenever I went to an Italian restaurant, butter and all. I’m so glad those days are behind me. This is so much better. This recipe remarkably has a ton of protein, hardly any sodium, and fiber for days. I can’t think of a better way to eat pasta!
Spring break FINALLY just started, so instead of traveling and sun bathing, I’m going to spend this break to catch up on some blogging, create new recipes, take some photos of food and show you guys some amazing things on my Instagram story. Stay posted.
- 1 serving healthy Alfredo Sauce
- 10 oz whole wheat penne pasta, cookied
- 2 teaspoons olive oil
- 1 and ½ cup fresh mushrooms, sliced
- 1 clove garlic, minced
- 1 and ¼ cup (packed) spinach
- 4 leaves fresh basil, chopped (optional)
- 3 Tablespoons sundried tomatoes, chopped (optional)
- Prepare alfredo sauce.
- Meanwhile, heat a medium saucepan ⅔ full of water and bring to boil.
- Once boiling, add pasta.
- Cook pasta according to instructions on label.
- In a skillet, heat olive oil over medium heat.
- Slice mushrooms and mince garlic. Add to olive oil and stir occasionally until lightly browned.
- Add spinach and cook until cooked down.
- Turn off heat, add alfredo sauce to skillet and stir to combine.
- Strain pasta and add to skillet.
- Stir to coat pasta with alfredo.
- Add basil and sundried tomatoes, if desired.
- Serve with freshly grated parmesan.