It’s Monday again! Mrs. Mondays are probably the only good thing about Mondays, right? It being the heart of Winter here in the Midwest, I bring you another cozy meal! This one was super simple to make and quite delicious! Of course, I didn’t buy fresh lemons because somehow it got deleted from our list, so I made do with refrigerated lemon juice. Obviously, I would have preferred to use fresh lemons.
You’ll need some pasta for this. The recipe called for Rotini (and was actually called Lemon Broccoli Rotini) but the closest I had on-hand was fusilli. Spirally pasta is spirally pasta, right? It worked just fine. You can substitute any type of pasta in this recipe. Make it gluten-free with a GF pasta!
You’ll also need some vegetable broth and plant-based milk, broccoli, mushrooms, garlic, a red bell pepper, and onions.
You can start by cooking your pasta. While that is boiling, add the chopped onion, garlic, red pepper, and mushrooms to a saucepan with some water and cook them until they start to brown.
Steam the broccoli (I used our amazing vegetable steamer), then add it to the mushroom, onion, garlic, red pepper mix in the pan. Add the pasta, stir it all together, add a dash of vegetable broth and a dash of the plant-based milk. Stir that in and you are ready to eat!!!
