Pasta BlogHop: Whole Grain Fusilli with browned Mushrooms and Spinach. vegan

It is the time of the month for a #lovebloghop. This month is all about Pasta! So today is about a quick weeknight meal with a light mushroom sauce.

The pasta is flexible to taste. Cook the mushrooms a few minutes longer to caramelize them and change up the taste. Add other herbs. Add in a few cloves of garlic along with the mushrooms. Use other greens like Kale, Rainbow Chard, Mustard, collard.

Today has been a crazy day! We went around putting up fliers for the auction, grocery shopping, chewie time(his energy is back right in time with the hint of spring), and then whipping up some vegetable burger patties for tomorrow's make your own burger party! Black eyed pea, potato and Kale patty, Cauliflower Potato tomato indian spiced patty, and a tempeh marinated in soy maple zest which will be blackened.

Sunday is the last day to enter the So Delicious Giveaway on my previous post. There's also a delicious Chocolate Quinoa Oat muffin top cookie recipe.

If you havent already, then I Insist that you drop by the vspca Fundraiser Auction to contribute any way you can, by bidding, Sharing or talking about it on your blog.:) Help the cow who had to give birth during transport to the slaughterhouse in a truck where the calf got stampeded, for the mutilated monkey, for the innumerable number of puppies and kittens, for the people who work tirelessly to save each life, for the homeless who depend on us to continue to get their daily meals(nutritious and vegan), for me, because that is what makes me happy! :)

Hugs and sweetest wishes to all.

Drop by the Auction items Facebook album to see some bid wars.:)

Ingredients:

2 cups whole grain Fusilli cooked al-dente

1.5 cups chopped/sliced mushrooms (white, medium portabellas, shittake, any of choice)

2 cups chopped packed spinach

1 Tablespoon extra virgin olive oil

1-2 teaspooons herbs of choice(I used fresh thyme and basil)

1/2 teaspoon salt to taste

1/2 teaspoon chili flakes or to taste

Method:

Cook the Fusilli or any pasta of choice according to instructions. Reserve some of the water

In a large pan, add oil and heat on low-medium.

Add the mushrooms, a pinch of salt, Mix well to coat and cook partially covered for 10-15 minutes until mushrooms start to brown. Stir 2-3 times in between.

Add spinach, mix and cook covered till wilted, 3-5 minutes.

Add the salt, pepper and herbs and a 1/4 cup or more reserve water.

Mix well, let simmer on low, covered for 2-3 minutes.

Add pasta, mix, taste, adjust salt, spice, herbs. Take off heat after a minute.

Serve hot!

Please join in on the #pastalove fun by linking up any pasta recipe from the month of May 2012. Do link back to this post so that readers know to come back to this #pastalove bloghop.
Check out all my fabulous co-hosts
ASTIG Vegan ~ Richgail ~ @astigvegan
Badger Girl Learns to Cook ~ Kimberly ~ @BdgrGrl
BigFatBaker ~ Erin ~ @BigFatBaker
Bon a croquer ~ Valerie ~ @Valouth
Cake Duchess ~ Lora ~ @cakeduchess
Elephant Eats ~ Amy
Hobby And More ~ Richa ~ @betit19
Mis Pensamientos ~ Junia ~ @juniakk
No One Likes Crumbley Cookies ~ TR ~ @TRCrumbley
Oh Cake ~ Jessica ~ @jesshose
Rico sin Azucar ~ Helena ~ @ricosinazucar
Simply Reem ~ Reem ~ @simplyreem
Soni's Food for Thought ~ Soni ~ @sonisfood
Teaspoon of Spice ~ Deanna ~ @tspbasil
That Skinny Chick Can Bake ~ Liz ~ @Thatskinnychick
The Spicy RD ~ EA ~ @thespicyrd
The Wimpy Vegetarian ~ Susan ~ @wimpyvegetarian
Vegan Yack Attack! ~ Jackie ~ @veganyackattack
Vegetarian Mamma ~ Cindy ~ @VegetarianMamma
You Made That? ~ Suzanne ~ @YouMadeThatblog