Sunday, April 7 Roasted Portabella with Pasta, Veggies and Cashew Sauce Rating: 4

Seth left for Vegas for a work conference, and since he hates mushrooms and I love them, I decided to treat myself to some fungi.  I seasoned it with a little olive oil, balsamic vinegar, garlic, oregano and thyme and then popped it in the toaster oven for a bit until it was tender. While my ‘shroom cooked, I made some pasta and sateed some veggies (broccoli, spinach, bell pepper, onions) and then mixed them all together with some of the leftover cashew cream sauce (The Vegan Table) from the other night. Easy, tasty dinner. 


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