Woah! Been too long once again. It has been a hectic few weeks again where I honestly have not even made much. Last week I was packed with jobs and had a job interview on Thursday. My friend Erin came into town as well. Jimmy and I had to drive to and from Denver too many times in 2 days but she is SOOOOO worth it and he is amazing! We had a great weekend and had way to much fun! One day we went up to the Glenwood Canyons which is this place where you take a gondola on top of the mountain. They have rides and laser tag and a really cool cave tour. I got some really awesome pictures. We had an absolute blast. We spent Saturday night in Denver. We had dinner in downtown and spent the night on the town and exploring it was really fun. Erin's flight was way to early for any of us but we got her there and like I said she is worth it! I miss her already and am hoping our paths manage to pass again this summer!
Anyway I made this recipe for Erin on Friday afternoon. She wanted MORE!!!! haha but she absolutely loved it and was glad I made it. It is simple and easy and you can easily adjust the portion sizes.
Makes: 2-3 servings
Cook Time: 30 minutes
Ingredients
3/4 box Penne pasta
2 cups fresh spinach
3-4 medium mushrooms
2 gloves garlic
1/2 medium tomato
olive oil
garlic salt
dry parsley
vegan Parmesan
Directions
In a medium cook pasta according to directions on back of box.
While that is cooking dice your tomato and garlic, mushrooms. I cut the tomato into small squares and the mushroom and garlic in halves then sliced. Heat about 2 tablespoons of oil in a medium pan and add garlic, tomatoes and mushrooms. After about 5 minutes add the spinach and stir until spinach becomes wilted. Once this happens turn heat on low. Add garlic salt and parsley.
Once pasta is cooked drain and place back in pot. Add the garlic, tomato, spinach and mushrooms and mix together. Add more olive oil and garlic salt and parsley to taste. Place in bowls and serve with Vegan Parmesan.
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