I've been eating a lot of grains and whole veggies lately and some days you just need a hearty pasta dish. I bought a few bunches of fresh Oyster mushrooms (New Veggie #14) at the store yesterday and wanted to use those maybe in a Lo-mein.
When I got home, I only had regular spaghetti noodles (which we buy mostly for the kids). I prefer Quinoa Pasta these days and all I had was shells. So, slight change in plans - I made this lovely tossed pasta with lots of veggies instead - perfect for a summer evening !!
I told somebody today that I've never met a mushroom I didn't love. Oyster mushrooms with their very characteristic aroma and flavor and slightly chewy texture are on top of my list of favorites. I usually further enhance the flavor of Oyster mushrooms by adding Oyster sauce. Yum!
Prep Time: 20 minutes
- 4-6 oz Oyster mushrooms, sliced
- 1 cup baby spinach
- 1/2 cup mixed frozen Veggies
- 4 oz Quinoa shells.
- 1/2 cup Vegetable broth
- 2 tbsp Low-Sodium Soy Sauce
- 2 tbsp Liquid Aminos
- 1 tbsp Rice Wine Vinegar
- 1 tbsp Ginger-Garlic Paste
- 1-2 tbsp Vegetarian Oyster Sauce
- Freshly cracked pepper, to taste
Directions: Boil pasta shells and set aside until ready to toss. Line a skillet with vegetable broth and add ginger-garlic paste. Once that is fragrant, add the liquid ingredients (except the Oyster sauce) and stir well. Next add the baby spinach and allow to wilt (2-3 min). Once the spinach is wilted, add the remaining veggies and toss for a couple of minutes until thawed.
Nik's Reaction: This one was another hit. He didn't much care for the mushrooms (more for me!) but ate the shells and veggies with gusto!! Yay!