This pasta comes together nice and quick, uses fresh spring-flavoured ingredients. You can use whichever pasta you like to toss into this pan sauce and top with fresh herbs, lemon zest chili flakes or a fresh drizzle of olive oil. The next day it makes a great cold salad and tastes just as good. Continue reading “Mushroom Zucchini Pasta with White Beans and Pesto”
A really simple way to transition to a more plantiful diet is to up the plant-power in a familiar meal, like spaghetti. Spring is the perfect time to start greening up your favourite pasta dish. This recipe switches out the marinara for a primavera that’s filled with cremini mushrooms, rainbow chard and green peas for a wallop of nutritional goodness.