....Happy MLK Jr. Day to all of us here in the States.
I'm off to work this morning, but before I leave I have a quick and delicious dinner recipe to share.
Last week I promised more meal ideas and recipes, and today I am delivering on that promise.
This recipe took 15 minutes to prep, 45 minutes to bake, and about 5 minutes to devour.
Baked Mushroom Pasta with Tempeh and Cannellini Beans
2 Cups Cooked Pasta, Al Dente
1 Can Cannellini Beans, Drained & Rinsed
1 Package Tempeh, Chopped or Grated
2 Cups Peas
1 Medium Onion, Chopped
4 Cloves Garlic Minced
1 Cup 1% Milk
1 Can Reduced Sodium Cream of Mushroom Soup
2 Tbsp. Butter, Unsalted
1 Tsp. Dried Rosemary
Dash of Sea Salt & Black Pepper
1/2 Cup Unseasoned Breadcrumbs
1. Boil pasta al dente. Preheat oven to 375*.
2. In medium pan saute butter, onion, and garlic until aromatic (about 3-5 minutes); add chopped tempeh and cook for an additional 5-7 minutes until it begins to slightly brown.