Do you love Italian food? I always have, and this recipe really hits the spot with so much flavor. The combination of mushrooms, bell peppers, and fresh basil is one of my favorites.
Ingredients:
1 package (16 oz) of your favorite organic protein: ground chicken, turkey, beef, or crumbled tofu
1 organic green bell pepper, diced
1 package (8 oz) sliced baby bella mushrooms
1 onion, diced
2 cloves garlic, minced, or 1 teaspoon garlic powder
1 tablespoon Italian seasoning
Fresh basil leaves
Olive oil
1 jar of your favorite pasta sauce
Pasta of your choice: gluten-free pasta, Palmini noodles, or my new favorite, Rummo Protein Pasta
1½ teaspoons salt, divided
½ teaspoon black pepper, divided
Instructions:
Bring a large pot of water to a boil and prepare the pasta according to the package instructions.
Meanwhile, heat a few tablespoons of olive oil in a large pan over medium-low heat.
Add the onion and sauté for a few minutes, then add the diced bell pepper.
Add the onion and sauté for a few minutes, then add the diced bell pepper.
After another few minutes, add the mushrooms. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
Once the mushrooms are tender and have cooked down, add your protein of choice.
Season with the garlic, Italian seasoning, remaining 1 teaspoon salt, and ¼ teaspoon black pepper.
Season with the garlic, Italian seasoning, remaining 1 teaspoon salt, and ¼ teaspoon black pepper.
Break up the protein with a large spoon and cook until fully cooked through.
Pour in the pasta sauce, stir everything together, and let it gently simmer for a few minutes.
Pour in the pasta sauce, stir everything together, and let it gently simmer for a few minutes.
Spoon the mushroom Bolognese generously over your pasta and garnish with fresh basil.
Enjoy!
~Rajsree Nambudripad, MD
~Rajsree Nambudripad, MD
