Hubby’s Vegan Protein Italian Pasta

There’s just something special about a meal your spouse makes—especially when it’s one of those recipes that seems simple but tastes like it came straight out of an Italian kitchen. My husband has this pasta dish that he throws together with zero stress and maximum confidence, and somehow it always turns out perfect. You know those recipes that make the whole house smell good, make everyone wander into the kitchen “just to check,” and magically make you hungrier than you were five minutes ago? Yep, it’s one of those.

What I love most is how unfussy it is. Real ingredients, real flavor, and real comfort. Whether it’s a busy weeknight or one of those weekends where you just want something cozy, this pasta checks every box. So today I’m sharing his go-to recipe—because meals that make life easier (and taste amazing) deserve to be passed on. Let’s get into it.

Brown rice/lentil pasta

Plum tomatoes

Garlic powder

Pink Himalayan salt

Oregano

Sliced portobello mushroom

Sweet basil

Black pepper

Jar of pasta sauce

@Bushes Rustic Tuscany beans

Thyme

Spinach

Fresh basil

Preheat oven at 375°. Cut tomatoes into fours and seasoned with Garlic powder, salt, pepper, and oregano. Set aside. In a skillet, heat cooking oil and add mushrooms. Season with salt, garlic powder, and sweet basil. Gently crisp on one side and manually flip mushrooms to the other side. Once both sides are cooked add tomatoes to skillet. Now add pasta sauce. In a separate pot and bushes beans, salt, pepper, and thyme. Heat until there’s some bubbles in a casserole dish, place, dry pasta, broken up, spinach, your tomato sauce, and add fresh basil. Place in oven and cook for 20 minutes. Let the pasta cool. And enjoy.

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