All yesterday afternoon Bella was with a friend and his family at Sea World so it was just us three. When Noah took a nap me and James were amazed how quit the house was and remembered that a year ago, before Noah was born, this was our life. We did however, get tons of things done in preparation for our trip to Sweden and preparing the house for our houseguests.
We’re having a major storm here in San Diego so something warming and creamy sounded good for dinner and pasta casserole is what we had.
4 portions cooked pasta ( I used Quinoa pasta spirals)
1 tbs canola oil
1 large garlic clove, grated
1 cup mushrooms, sliced
1 tbs white spelt flour or use all-purpose flour
1 cup cream ( I used mimic cream
1 tbs Bragg’s liquid amino’s or tamari
1/2 sour cream ( I used tofutti’s)
1/2 cup sundried tomatoes, soaked in hot water for 10 minutes.
1 handful baby spinach
Black pepper and salt to taste
1 cup grated cheese (Pepper jack is great unless you’re cooking for kids then a milder cheese is better)
Preheat oven to F400
Heat oil in a skillet on medium heat and cook garlic and mushrooms until golden. Sprinkle flour over and mix quickly. Pour cream and blend well until there are no more lumps. Bring to a boil and then reduce to simmer for 10 minutes. Add bragg’s. sour cream, sundried tomatoes, spinach, salt and pepper and blend. Simmer for another minute or so. Toss pasta, sauce and cheese in a casserole dish. Bake in oven for 15 minutes. Eat with a mixed salad for a complete meal.