In the afternoons with no rain, after Alistaire wakes up from his nap, I take him and Walker outside to play while I work (and honestly, I have been so driven of late that if it is raining, they play on our back porch while I get soaked!). I spent today in glorious sun, finishing up the new extension to my raised bed, with my veggie plants in the ground now. I will be posting more about our yard this week – we have done a lot!
My yard has kept me so busy that I find myself rushing in to make dinner quickly of late. Which means…me hanging off the pantry doors trying to think of ideas, based on what is loitering back there. This quick pasta dish was kind of a take on the “mexi-goulash” stove-top dinners we grew up on. Just a wee bit healthier is all.
- 1 Tbsp olive oil
- 1 large green pepper, seeded and chopped
- 8 ounces mushrooms, sliced
- 2 14.5 ounce cans diced tomatoes
- 1 cup salsa
- 15 ounce can pinto beans, rinsed and drained
- 1 Tbsp cilantro, dried or fresh
- 1 Tbsp granulated garlic or 3 cloves, minced
- 1 tsp dried oregano
- 13.25 ounce package multi-grain rotini or elbow pasta
Bring a large pot of salted water to boil, cook pasta as directed.
Meanwhile, heat a large skillet over medium. Add oil, pepper and mushrooms, sauté until tender and golden. Pulse the tomatoes in a blender until mostly smooth, add to skillet with salsa, beans and seasonings. Bring to a simmer, cover and let cook while pasta boils.
Drain pasta, toss with sauce and serve.
Serves 4 to 6.