Mushroom Pasta!


One of the hazards of teaching is being exposed to a plethora of different germs. This past week, one of my darling 118 students shared their germs resulting in me falling ill and desiring nothing but unimaginative soup for the past week.

But now I am cured! Hooray!

The first thing I decided to cook was mushrooms and pasta using Penzeys spices and fresh herbs. For those of you who are not familiar with Penzey, they make amazing spice combinations, including one called “Forward!” usually placed in a lovely box celebrating teachers. This concoction includes “black pepper, onion, paprika, garlic, turmeric”. Yum!

Ingredients:

Penzeys Forward!
scallions
basil
oregano
garlic
olive oil
mushrooms
pasta

This recipe is REALLY easy, which is great for someone with a busy schedule who is still tired from a strained immune system. Sauté garlic in olive oil. Add chopped fresh mushrooms. Add basil, oregano, scallions, and sprinkle Penzeys Forward! on top. Leave on stove until the mushrooms are cooked throughout. I had precooked pasta, if you do not, boil pasta. Once everything is cooked and warmed to satisfaction, combine and mix!

This recipe is healthy, easy, fast, and vegan!

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