Pasta with Mushrooms and Lima Beans
Tonight was a new dish made of items I needed to use out of the fridge. My portions are for one and I didn't measure anything, so you'll need to adjust for how many you are feeding.
2 slices of red onion
2 mushrooms, sliced
handful of frozen Lima beans
one clove of garlic, chopped
tablespoon of pesto
1/2 teaspoon of tomato paste
olive oil
salt
pepper
Parmesan cheese
small handful of whole wheat spaghetti
Prepare spaghetti noodles as directed on the package. Meanwhile, heat olive oil in skillet. divide slices of onion into quarters and begin saute. Salt onions to sweat. Once onions are beginning to go clear, add sliced mushrooms. Stir and salt again to sweat. Add Lima beans and saute until mushrooms are carmelized and lima beans are cooked. Add garlic and stir. Cook for about 30 seconds and turn heat off of burner. Garlic will continue to cook, but won't burn.
Once pasta is cooked al dente, drain and place in skillet with saute. Stir until noodles are coated. If skillet has cooled down, bring back up to low until finished stirring noodles.
Transfer noodle and veggies to a plate and add pesto and tomato paste.
Stir until coated. Season with pepper and sprinkle with Parmesan cheese.
This dish was extremely satisfying. It was a nice easy comfort meal. I accompanied the dish with Meridian Chardonnay and some green olives. The whole dish can be made Vegan with the omission of Parmesan and subbing a Vegan Pesto.
2 slices of red onion
2 mushrooms, sliced
handful of frozen Lima beans
one clove of garlic, chopped
tablespoon of pesto
1/2 teaspoon of tomato paste
olive oil
salt
pepper
Parmesan cheese
small handful of whole wheat spaghetti
Prepare spaghetti noodles as directed on the package. Meanwhile, heat olive oil in skillet. divide slices of onion into quarters and begin saute. Salt onions to sweat. Once onions are beginning to go clear, add sliced mushrooms. Stir and salt again to sweat. Add Lima beans and saute until mushrooms are carmelized and lima beans are cooked. Add garlic and stir. Cook for about 30 seconds and turn heat off of burner. Garlic will continue to cook, but won't burn.
Once pasta is cooked al dente, drain and place in skillet with saute. Stir until noodles are coated. If skillet has cooled down, bring back up to low until finished stirring noodles.
Transfer noodle and veggies to a plate and add pesto and tomato paste.
Stir until coated. Season with pepper and sprinkle with Parmesan cheese.
This dish was extremely satisfying. It was a nice easy comfort meal. I accompanied the dish with Meridian Chardonnay and some green olives. The whole dish can be made Vegan with the omission of Parmesan and subbing a Vegan Pesto.
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