The girls and I haven't had a chance to sit down and eat just us girls this week. So even though I was a party of "one" again tonight {Mr. Reasons travels during the week}, I wanted to slow down and make dinner special. Even if the only other guest in Restaurant Reasons likes to sit on the floor and beg for a tasting. On the menu tonight a vegetarian version of the hearty favorite "Beef Stroganoff." The urge to cook this dish probably came from my one and a half weeks this summer as a vegan. That ended when I had dreams of eating cheese enchiladas and beef with my hands.
Ingredients
1 c of Whole Grain Pasta
1 oz of Gardein Beefless Tips
2 c of Mushrooms
2 tbsp Olive Oil
1 tbsp Butter
1 Clove of Garlic {chopped}
Fresh Parmesan Cheese
Salt, Pepper, & Italian Seasoning
Instructions
|1.| Boil water to cook penne pasta al dente.
|2.| While pasta is cooking, saute beefless tips, mushrooms, olive oil, butter, and garlic until beefless tips are a golden brown. Season mixture with salt, pepper, and Italian seasoning to taste.
|3.| Drain pasta, pour pasta into a bowl, and pour mixture over pasta. Grate fresh Parmesan cheese over pasta and enjoy. {As you can see this recipe is quick and healthy.}
*Makes one hearty serving....see you tomorrow vT*
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