I had a container of mushrooms that needed to be used in the fridge so tonight for dinner I made pasta!! I used a basic organic roasted vegetable pasta sauce and I bulked it up with sauteed mushrooms, some leftover chickpeas (probably 1/2 cup or a little less), some red pepper flakes and a spoonful of nutritional yeast. I used a mix of two whole wheat pastas because I was just about out of one box so I mixed the remainder with another. Here we have penne and spirals. Even though this was totally enough food, I made a salad too because, once again, I gotta eat that spinach in the fridge or it’ll go bad! I used the last drizzles of my woodstock dressing (note to self to buy more asap!) but I didn’t finish the salad. The pasta was very filling!!!
I’m bringing some Annie’s Cinnamon Bunnies and a peach to school tonight to snack on. I’ve been craving these lately!