Mushroom and Herbs Pasta Stir Fry- Gluten-Free, Vegan, and Oil-Free

Do you like pasta? I do, and I love eating this interesting medley made with mushrooms and herbs. It's easy to make and can be thrown together for a quick weeknight dinner. 

I used penne pasta (gluten-free), tossed it with a sauté of mushrooms, onions, and herbs de Provence. Before serving I added some fresh spinach which wilted in the pot. It was a balanced healthy very tasty entree.

Mushrooms cook up quickly, are light and tasty, and add a delightful flavor to just about any recipe. In addition, they are low in calories, fat, and carbs and provide a decent amount of B Vitamins which are important for energy and they also contain vitamin D which is important for immunity. 

I purchased a giant size container of baby portobello mushrooms at Costco. I find that mushrooms don't usually stay firm too long, so I like to cook them within a few days of buying them. I had to use a lot of them. This recipe allows the flavor of the mushroom to dominate. This recipe only used half the container or mushrooms so I'll be making another mushroom recipe too for another day.

Easy To Make 

First I boiled some water for pasta. While the pasta was cooking, I chopped an onion and cleaned and sliced the mushrooms. Next, I sautéed the onions for about 5 minutes. When the onions started to stick to the skillet, I added 2 tablespoons of water and then added the mushrooms. The juices from the mushrooms provided enough liquid to continue sautéing for another 5 minutes while I stirred frequently. When the pasta was done, I drained it and added it to the pan with the sauté, added herbs de Provence  and stirred until everything was mixed well. I then decided to add fresh spinach which wilted nicely into the dish, but you could leave it out.

We really enjoyed this simple yet healthy pasta dish which could be served for any weeknight dinner or even served to guests for a special occasion. 

There are many kinds of high protein pastas available- see my post on variety of pasta . 

If you prefer a tomato based sauce on your pasta, you might enjoy my chunky eggplant sauce which is one of our favorite sauces for  pasta.

Ingredients: 

8 ounces of penne pasta ( I used a chickpea pasta that is gluten-free and high in protein), cooked 

1 and 1/2 cups of chopped onion

5 cups of sliced baby portobello mushrooms

1 tablespoon of herbs de Provence ( or substitute an Italian seasoning blend) 

2 cups of fresh spinach, sliced ribbon style

Optional: 1 and 1/2 cups of marinara sauce 

Directions: 

While pasta is cooking, heat a skillet to sauté vegetables. Add the chopped onions and begin to sauté for 3-4 minutes-stirring occasionally. Add 2 tablespoons of water, stir, and then add mushrooms and sauté for another 5 minutes stirring occasionally. Turn off and set aside. When pasta is cooked, drain, and add the hot pasta to the skillet with the mushrooms and stir. Add the chopped spinach and enjoy. 

My Notes: 

1. As an alternative,  I like to top my bowl with some heated marinara sauce. 

2. I used a chickpea pasta which provides a significant amount of protein. If you use regular pasta and want to add more protein, add chickpeas to the mix. 

3. This is a plant-based, oil-free vegan entree. 

4. You may notice that I do not sauté with oil anymore. Why? Well, it saves a ton of calories which helps me keep my weight down, I find I am perfectly happy with the taste of my dishes without added oil. 

However, it goes deeper- I have been reading cutting edge information by prominent and well respected doctors. See my previous posts and read  18 doctors that drive the Whole Food Plant-Based Food Movement. The information is eye opening.