One Pan Tomato Mushroom Pasta Featuring Heirloom Tomatoes

 

This pasta dish will quickly become one of your favorite go-to meals because it’s easy and fast to make, plus you can do many versions of it based on what you have in the fridge and pantry. This dish is especially amazing when heirloom tomatoes are in season when you can pick some up at your local farmers market. Heirloom tomatoes come in a variety of colors so try as many as you can.

I used Trader Joe’s brand organic whole wheat penne pasta but you can use 12 oz of your favorite pasta like linguine, spaghetti, or fun farfelle aka bow tie pasta. Normally for one pan dishes you’d use a 3-qt. sauté pan, but I used a wok because I found it easier to mix and stir the pasta while it was cooking.

 

 

I LOVE heirloom tomatoes because of their sweet, rich flavor, and the varieties of color and shape. For my dish, I used a combination of these two organic varieties.

 

Organic Red Zebra Stripes Heirloom Tomatoes

 

Organic Chocolate Stripes Heirloom Tomato

 

I cannot get enough of the rich color of the Chocolate Striped heirlooms. They are stunning to use in chopped salads or sliced in Caprese salad.

Get creative and have fun with this recipe. I used mushrooms but another fun add in replacement would be chopped Padron or Jimmy Nardello peppers.




Ingredients:

  • 12 oz organic penne pasta
  • 12 oz chopped organic heirloom tomatoes
  • 4 organic basil leaves
  • 4 small sprigs of otganic oregano leaves
  • 6 chopped organic cremini mushrooms
  • 1/2 small organic red onion sliced
  • 4 coves organic sliced garlic – Add more to up the garlic excitement
  • 3 tbsp olive oil
  • 2-1/2 tsps of salt. I added 1/2 tsp more salt to the recipe because whole wheat pasta tends to be a bit blander (to me) compared to regular wheat.
  • Black pepper
  • Red pepper flakes optional if you want spicy
  • 4-cups of water

Cooking the dish:

  • In your pan, pour in the pasta first then add in the tomatoes, onions, mushrooms, garlic, onion, basil, and oregano like you see in the photo above.
  • Add in the olive oil, salt, and a few shakes of black pepper. Add the red pepper flakes if you want spicy.
  • Pour in the water and mix everything together.
  • Turn the heat to high and wait for the water to start boiling. Keep stirring while the water gets hotter.
  • When the water boils, turn the heat down to medium high, and continue stirring until the pasta gets soft about 10-15 minutes.

The pasta water becomes the sauce of the dish. In the last few minutes, if you notice the water drying up faster than the cook time of the pasta, add a little more water. For example, Penne can use more water than Angel Hair pasta.

If you make this dish, take a photo, tag it #theflexi21 and share with the community on Twitter, Facebook, or Instagram @theflexi21.

 

Vegan Grilled Cheese: Havarti, Roasted Tomato, Garlic, and Basil

 

Oh yes, this sandwich dripping with cheese is vegan!

The quality of plant-based cheese has thankfully improved dramatically since the turn of the century. We are getting to the point where the difference between a plant-based cheese and a dairy made cheese are getting pretty close.

The vegan cheese featured in this sandwich is the Jalapeno Garlic Havarti Daiya Wedge. This Daiya Havarti melts pretty well. It wouldn’t fool a dairy eater, but oh, it comes in pretty close. The Jalapeno is very mild and adds more flavor than heat.

I made this grilled Havarti with roasted vine tomatoes, garlic, and basil. Other brands of plant-based cheese I would recommend trying include Field Roast Chao Creamy Original and Follow Your Heart Pepperjack or Smoked Gouda.

 

 

For the bread, I found at the market a Pumpkin Seed Sage Boulet that was vegan. Sage and seeds sounded so good to me, and the pumpkin seeds just add more protein to the sandwich.

 

 

To make the roasted tomatoes:

  • Cut the tomatoes into slices. Dice some fresh basil leaves. Chop some garlic chunks.
  • Place on a baking sheet.
  • Drizzle with some olive oil. Massage the oil into the ingredients. Add a couple pinches of sea salt.
  • Roast the tomatoes in the oven for 12 minutes at 400 degrees.




The butter I used was Earth Balance Soy-Free Buttery Spread. This flavor is my favorite of all the Earth Balance Buttery Spreads because it has a great buttery taste. Also, this spread is trans fat-free, vegan, and has no GMOs. I made toast for my folks using this spread and they didn’t know the difference.

A little secret to get the cheese to look gooey melted is to cook your grilled cheese sandwich in a pan on the stove top like you would a regular grilled cheese sandwich until the bread is a nice golden brown. Then put your sandwich on a plate and microwave it on high for like 10 seconds. If you microwave too long, the bread will start to get soggy and lose it’s crispy grilled texture.

Of course, I had to complete the sandwich experience with tomato soup. For ease, the soup is Whole Foods 365 brand organic Vegan Tomato soup in a can.

If you make this sandwich, take a photo, tag it #theflexi21 and share with the community on Twitter, Facebook, or Instagram @theflexi21.

 

Serpentine Cucumbers, Heirloom Tomatoes and Dill Salad

 

Who knew that a cucumber and tomato salad could look this beautiful or sound this divine? You never know what you can find at the farmers market. This salad allows for so many different variations based on what variety of cucumber or tomato you use. There is a plethora of options.

This salad is great to take to potlucks or BBQs, and is so easy to make. Most of the work is in chopping the veggies.

For this creation, I used Serpentine cucumbers aka striped Armenian cucumbers which are so cool looking because they really do look like serpentine creatures.

I love the shape and texture of the ridges on the skin of these cucumbers. They have less seeds and thinner skin than cucumbers you normally find at the grocery store.

 

 

I used organic heirloom tomatoes in yellow orange and magenta colors. Below the tomatoes are flowering artichokes. The flower of the artichoke is so beautiful and makes for a really cool centerpiece decoration.

 

 

You can use any red onion. I found these cool organic Red Spring onions.

 

 

For the ingredients, there is no rhyme or reason to how much cucumber, tomato, or onion you use. Base what you need on how many people you want to serve.




Ingredients (serves 4):

  • 1 long Serpentine cucumber chopped
  • 3 Heirloom tomatoes chopped
  • 1/4 Red Onion chopped or 1 Red Spring Onion chopped
  • 5 sprigs of chopped fresh Dill
  • Brianna’s Blush wine vinaigrette – You can use any vinaigrette you want. The best to use is a sweet vinaigrette. I use pre-made vinaigrette because I am too lazy to make from scratch. Plus, this Brianna’s vinaigrette is one of my favorites because it has a cool sweetness that compliments all the veggies in the salad.

To make this salad, basically all you do is put all your chopped cucumbers, tomatoes and onion in a mixing bowl with the dill and massage in the vinaigrette. That’s it.

For the photo finish, I sprinkled on top some hemp seeds and chili pepper flakes.

Boom! Done. Easy.

 

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