Hello & Happy Thursday!!
For many years, I steered clear of pasta. We all know that pasta carries the stigma of being laden with carbs, which it is, but at the end of the day it’s the perfect medium to pack on the veggies and for myself, I find it very filling!
What’s fab about today, is that there are many pasta alternatives so you can set aside your worries about white pasta and carbs, making it an even better choice!
Since the temperatures are dropping, it seemed like the perfect time to roll out some staple pasta dishes. One of those had to be something with lemon and rosemary as the two flavors compliment each other so well! While many pair mushrooms with thyme, I love the approach I took with this recipe and it honestly.. it came out much better than expected!!
What’s fab about this dish, is everything! It features staple ingredients, is approachable, affordable, perf for winter, can easily be made in bulk, packs tons of veggies, tons of flavor, rich and savory, but with nots of lemon and rosemary, filling, aesthetically gorgeous, features a protein packed space, and is hands down my new favorite pasta dish!
Looking to make this dish even more filling?! Throw on your favorite protein source!!
If you love a staple pasta dish, love all things mushrooms or even rosemary and lemon, this recipe is going to be your new bff! You have to try this recipe for vegan Lemon & Rosemary Pasta with mushrooms and kale!
Why this recipe rocks:
Veggie and flavor packed!
Can easily be made in bulk