I’ve been a little MIA lately.
I haven’t been blogging much for several reasons…
- It’s been hot as fuck outside, and the last thing I want to do is turn on the oven/stove/toaster. I just want to eat ice cream in my underwear. Don’t judge me.
- Yoga Teacher Training started! My weekends are so jam packed full of yoga, it’s ridiculous (and awesome). It doesn’t leave much time for anything else.
- It’s summer, so the free time I do have, I want to spend outside.
- My yoga schedule even outside of training is seriously ridiculous. I’m turning into a full on junkie.
In other news… I bought a fucking bikini! Don’t worry about me… I’m just over here taking body positivity to a whole new level. NBD.
Did you know that you can wear a bikini and still eat pasta? It’s true. Society would like to convince you otherwise, but I’m here to tell you… you can do whatever the fuck you want to do. Everyone else can fuck right off. So I’m going to go ahead and wear my size 16 bikini. I might even wear it (gasp) in front of other people. That’s right – no more swim dresses for me!
All this empowerment might wear off when I’m actually in a public space… but let’s pretend I’m really badass enough to handle it.
Anyway, I made this pasta the other day after I splurged on store bought basil and made a shit-ton of pesto. The budget situation isn’t going well. I can’t excel everywhere. Honestly, I’m only human.
In my defense, I was going to go to the store again to get ingredients for a blog post, when I decided that I had enough shit at home to throw something together. Adulting like a pro! This pasta came together in about 20 minutes, and is really easy to make. The sauce could have been improved with a little heavy cream, so go ahead and add that if you have some on hand. If not, it’s still awesome. I also think sauces like this go better with longer noodles like spaghetti or linguine, but that’s not what I had in my cupboard, so I made due.
8oz pasta of your choice
1 cup mushrooms, chopped
1/2 onion, chopped
1/4 cup pesto (I froze mine in ice trays, and used 2 cubes)
1-2 large handfuls spinach
Salt and pepper
Boil pasta until al dente. In a large skillet, brown mushrooms in olive oil (or butter) over medium-high heat. While the pros will tell you to “not crowd the mushrooms,” I really think there is very little change in flavor. I spent the time browning mushrooms for this, and not only was it a huge pain in the ass, but I really didn’t notice a difference. For those that don’t know what this means, basically you just make sure the mushrooms have enough space that they aren’t overlapping in the pan, otherwise they will just steam instead of brown. Do what you want with this information. If you’re browning them, set them aside to cook the onions in the same pan (if you’re not browning them, just throw the onions and mushrooms into the pan together). Once the onions are translucent and slightly brown, add the mushrooms back into the pan, along with the spinach and pesto. Lower the heat to medium-low, and add salt and pepper to taste. Once everything is fully incorporated, dump in the strained pasta and stir well. Add more salt and pepper, if needed. Serve topped with shredded parmesan cheese.
Maybe throw on your favorite bikini while eating this… in front of other people.