Baked Pasta
If you are familiar with my recipes you’ve probably noticed they are all easy to make and loaded with nutrients (both micro and macro).
One of the go-to veggies that I include in many of my dishes is mushrooms. Mushrooms are an excellent source of fiber, protein, and antioxidants. They can be eaten a number of ways and can add a meaty texture to vegan dishes. Mushrooms also provide folate so are a great staple during pregnancy.
Check out the recipe below.
I serve this as a complete meal but you can also serve alongside your favorite salad. This one is my favorite.
Ingredients
Chickpea pasta
Peas
Mushrooms
Ground turkey (or meat alternative)
5 oz cottage cheese (my favorite is Good culture)
1/2 jar of your favorite tomato sauce
Shredded cheese (optional)
Pre-heat oven to 350 degrees.
Cook the pasta, drain and let cool.
Slice the mushrooms.
Brown the turkey or meat alternative.
Layer ingredients in an oven-safe baking dish in this order: pasta, peas, mushrooms, turkey, cottage cheese, tomato sauce.
Bake for 25-30 minutes.
If adding shredded cheese sprinkle on the top 5 minutes before you remove the dish from the oven.