As I mentioned in my last post, we have both herbivores and carnivores in our house. Usually we have ravioli Monday. It has been decreed by the kiddos and I typically do a spaghetti squash for myself and the hubby. This week I tried a new recipe, Healthy Mushroom Alfredo Pasta Bake, from the always wonderful blog, Pinch of Yum, and it didn’t disappoint! Give it a try! It was super easy and delicious.
Cooking Tips and Tricks
- I used my Rockcrok Dutch Oven as my main pan for the dish. I cooked the pasta in it and baked it all up. In the end, the pot was spotless and didn’t even need scrubbing!
- This recipe calls for A LOT of mushrooms. Don’t get me wrong. They were phenomenal but the slicing could have been a nightmare. The Quick Slice made it a breeze!
- I love the Garlic Peeler and Garlic Press! Great tools to keep that smell off your fingers.
- The Measure All Cup is my go to for both dry and wet ingredients in one!
- Trick- To carmelize your onions quicker, add a pinch of baking soda!
Tasty Baskets 