Saturday, March 5

Spinach Mushroom Farfalle with "Feta"

Dinner alone isn't always that bad. On Tuesday's and Thursday's P doesn't get home until 6:45pm, way too late for dinner if your me, so I usually prepare dinner, eat by myself, and have it ready for him when he gets home from Greek class! This past Thursday I got an email from the library that said the book I reserved almost 2 months ago was ready for me to pick up. Honestly I thought they had forgotten about me and my reservation must have gotten lost in the system, but after receiving the email I couldn't wait to stop by on my way home from work to pick it up. The book is by a blogger that I have followed for about 3 years. I really love her style of cooking, the ingredients she uses, (although sometimes they are way too expensive!) and her style of blog. When I found out she published a book, it took a matter of moments before I put it on reserve at our library. The book holds up to her blog, fresh looking, beautiful pictures, and all-natural recipes. As I sat down to my "thrown together" pasta, I thought, now this isn't too bad. If I have to have dinner alone, this is what I would want to enjoy with it. So here is to a good recipe and a good cookbook. Ironically, the recipe doesn't come from the cook book, as I made it up myself. But here is the book if you are interested- Super Natural Cooking
and the recipe-

Spinach Mushroom Farfalle with "Feta"
8 oz Whole Wheat Farfalle
4 oz Mushrooms (I used white but I imagine any Italian style would work!)
2 C Fresh Spinach
1 Small Yellow Onion sliced thin
6 oz Extra Hard Tofu
2 Tbs Olive Oil
1 Tbs Italian Seasoning
1/2 Tbs Garlic Powder
Ground Fresh Pepper
Salt to taste (I used about 2 tsp)
1/4 C Red Wine Vinegar
2 Tbs Nutritional Yeast (optional- just adds a cheesy taste)
*of course for those that can eat cheese by all means USE FETA!

1. The night before mix together Olive Oil, Italian Seasoning, Garlic Powder, Pepper, Salt, Red Wine Vinegar and Nutritional Yeast if using. Then crumble up the tofu and marinate it in the mixture for at least 6 hours. The longer you marinate, the more the tofu can soak up the flavor!
2. When your ready to make the dish, boil the pasta according to package directions. While your pasta is boiling, saute the onions in a large sauce pan, until almost soft and then throw in sliced mushrooms. Cook until mushrooms are slightly brown.
3. When pasta is done, poor cook pasta in with the onions and mushrooms and add spinach. Once the spinach has just begun to wilt, poor the tofu/marinate mixture on top and toss till everything is warm.
4. Sit down with your sweetheart or a good cookbook and ENJOY!


  1. What a great spinach recipe, can't wait to try, thanks for posting.
    And I am just thinking why don't I go to the library and look at want cookbooks before I purchase, makes more sense.


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