This is the fastest, easiest dinner I’ve made in a long time—and it includes a homemade sauce! In less than 30 minutes, this vegetable-filled pasta dish comes together with a thick, pesto-like sauce. Add chicken sausage if you’re in the mood for meat, but this meal is plenty filling on its own.
The romesco sauce, which is made mostly of artichokes, was one of my early recipes for The Low-Acid Kitchen. I was happy to find that it’s still as tasty as when I first created the recipe. It doesn’t have the tangy bite of traditional tomato- and vinegar-filled pasta sauces, but it ties together a satisfying meal.
- 8 oz sliced baby bella mushrooms
- 7 oz high-fiber pasta
- ingredients for a double batch of romesco sauce
- sea salt
- 6 oz mixed baby spinach and arugula
- handful of parsley leaves
- parmesan cheese
- Heat a large nonstick pan over medium heat, and set a medium pot of water over high heat to boil.
- Add the mushrooms to the pan, cover it, and cook for 8 minutes or until browned. Stir occasionally.
- When the water boils, add the pasta and cook according to package directions.
- Meanwhile, use a mini-chop or food processor to make the sauce.
- When mushrooms are browned, add salt to taste. Then drop the heat to low. Add the sauce and the greens to the mushroom pan, and add the lid to heat through while the pasta finishes cooking.
- Add the drained pasta and stir. Sprinkle with parsley and parmesan cheese before serving.
Serves 4. Active and total time 25 minutes.