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.
Westville, a casual eatery with several NYC locations, serves so many vegetables. At the Chelsea location I was excited to see the names of their veggie options painted right on the building! This list lured me in after a weekend of decadent New York meals.
Instead of a typical brunch, I ordered the market plate, which gives the choice of four vegetable sides. Restaurant veggies are often doused in oil, cheese, vinegar, or citrus, so I looked at this with the goal of preventing acid reflux. From about two dozen options, I chose these:
- Sauteed kale with shallots: This was delicious! The kale was tender and bright green. I picked out the shallot pieces and didn’t have a problem with heartburn—but I enjoyed the flavor the shallots left behind.
- Artichoke hearts with parmesan: The waitress said the artichokes were roasted, but it seemed like they were canned—which means they were soaked in acidic liquid. The dominant taste was lemon, so these weren’t a good choice for me. At least there wasn’t too much cheese . . . but I ate only about half of these.
- Mixed mushrooms with leeks and herbs: I’ve never been served a plain pile of mushrooms like this. They didn’t have much herb flavor, so I reached my mushroom limit about halfway through the pile.
- Autumn quinoa salad: Do people describe quinoa as “al dente”? They should; this quinoa was perfectly cooked and maintained its shape and springiness. It was a treat mixed with butternut squash, parsley, and possibly honey in the sauce.
I was satisfied with this meal overall. It made me feel good to sit in front of a plate full of only vegetables. One of the choices was mediocre in taste, and one of them was bad for heartburn—but the helpings were more than enough to fill me up. I’ll judge this a restaurant win. I would return to Westville, although next time I’d try an entree.