Thursday, February 27, 2014

A Quick Supper-Mushroom Tortellini With Sauteed Mushrooms, Squash And Grape Tomatos

I have a well stocked pantry right now, so I've been trying to do most of  my cooking and baking with my pantry staples, so they don't get too old or expired.

I've also been trying to make meals which can be picked apart to suit each of our dietary needs/preferences. The baby cannot have salt yet, The Kid is super picky, I'm trying to stick to veggies, and The Husband will eat almost anything. Aside from tomatoes and cucumbers. He's a terrible human being. Don't worry, I've let him know.

Some nights I just give up, feed The Kid a couple scrambled eggs and bake a sweet potato for Babycakes, so that The Husband and I can some hot sauce/salty/spicy goodness.

Other nights, I pull off a miracle and all of us walk away happy from the same simple dish.

This was one of those dishes.

I started by sauteing sliced squash, mushrooms, onions and grape tomatoes in olive oil, savory and parsley.

While that was cooking, I boiled a pot of pre-made mushroom tortellini.

When the pasta was ready, I drained it then added it to the vegetable mixture.

The Kid ate the noodles only, Babycakes downed some squash, The Husband ate all but the tomatoes, and I had the bowl in the photos.

Everybody was happy, Mommy did minimal work.

If only every day could be so accommodating!

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