What I like about this recipe is that it uses only one pot to make. It is easy, flavorful and delicious. Cooking for a food restricted client has stretched my imagination and culinary skills. Certain ingredients like garlic and onions that we would normally use to add flavor are off limits.
To pack more nutritional value into the dish I used cannellini beans to make the delicious sauce in the dish. Let me encourage you. It is possible to cook without garlic or onions.
- 2 c baby bella mushrooms, sliced
- 2 c collard greens, stems and thick veins removed, chopped
- 1 tbsp JB’s All-Purpose Blend or All-Purpose Seasoning
- Vegetable Stock for sautéing
- 1 8 oz package Banza Penne
- 1 recipe Creamy Cannellini Sauce
In a large dutch oven, over medium heat sauté the mushrooms, collard greens and seasoning with some vegetable stock. Cook until the greens are wilted and the mushrooms have released most of their moisture. Remove from dutch oven and set aside.
Cook the penne according to the package directions in the dutch oven. Drain and rinse pasta.
Return penne and the green and mushrooms to the dutch oven. Stir in the Creamy Cannellini Sauce until the penne and and veggie mixture is completely coated with the sauce.
Serve. Eat. Enjoy.
