Mushroom Marinara is a great meat free option for a quick meal any night of the week. It’s packed with hearty, meaty mushrooms so your hubs won’t freak out that there’s no protein.
There’s a theme at AKH this week…can ya guess? I have no idea how I got on the shroom kick this week, but I did. S was a bit scared of the Meatless Monday and wanted to bulk up the marinara sauce. It was my intention to make a different recipe than this, but realized I messed up and added the crushed tomatoes to the wrong recipe. Whoops. So, all he saw was tomato sauce in a pan with some onion and garlic. Yeah, I can see why he’s freaking a bit.
However, there was salad and some bread. Quite a bit of bread, actually. We don’t shy away from the carbs in AKH. K @ PEP has us eating quite a bit of carbs. She was insistent that we get those carbs in. It’s the protein that we eat too much of every day. S was shocked when I told him 6 ounces every day. 6 ounces. That’s all. Shock. *snort*
So, lowering fat intake and protein has worked before, so that’s what we’re doing again. We’ll see.
S works again this weekend. Hopefully, I will be motivated and can get some cooking done! I miss him in the K. I should make a plan of what I’m going to tackle this weekend, like another batch of cookies. I’m determined. Come hell or high water…I WILL make these things. They’re irritating me that I can’t make them right. I haven’t quite decided I need to make Bearnaise from scratch. Not so easy with an electric stove. It’s a finicky B. Just saying.
While I’m just saying, can I just say, I’m tired. I’d really like to take a day off and not have the work pile up. Ain’t gonna happen. And those that want to step up I don’t want to because it would be too exhausting and I’d have to fight the whole time. Those that need to step up won’t. I have no idea what some people are doing that takes up so much of their time. And my work just keeps piling up. *sigh*
Okay…work rant over. It was brief. I’m tired.
Back to Meatless Monday. We’re trying it. We’ll see what happens. I’ll have to do some searches to see what else we can make. Eggplant parm? Stuffed ports? Stuffed peppers? Hmm….now I’m thinking. I can’t wait to see what I come up with for next Monday.
In any event, this was so quick and very tasty!
Cook pasta according to package directions omitting salt and fat. Heat a skillet coated with cooking spray over medium high heat. Add garlic and onion and saute 1 minute.
S Chopping garlic and onion.
Add mushrooms and saute 3 minutes.
Stir in the spices and cook 1 minute.
Pour the wine over the vegetables and simmer 2 minutes making sure to scrape any browned bits off the bottom of the pan.
Add tomato sauce and lower heat to a simmer. Cook 10 to 15 minutes or until vegetables are soft.
Add basil and Parmesan cheese.
Serving Size 1
Amount Per Serving Calories 220Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 5mgSodium 1135mgCarbohydrates 37gFiber 6gSugar 11gProtein 9g