Pasta With Mushrooms & Rosemary

Last week a fellow Simmons grad student lamented about the difficulties of meal prep/planning on her food blog, and I couldn’t agree more. Planning meals is hard work! Especially when you have boyfriends to factor into the equation and can’t do the single girl thing of “eat a bunch of cookies for dinner and call it a night.” I have a hard enough time deciding what I want to eat for dinner on Wednesday night ON Wednesday night, let alone trying to decide that on Monday night as I pour over food blogs and cookbooks and try to plan out my week. But I’ve been trying… with some success. With such a busy schedule this semester I’m still relying heavily on take-out, but I’m trying much more to do some easy meal-prep and to shop accordingly.


I’ve also re-instituted “date nights” which makes The Boyfriend laugh when I call it that since we live together and all it’s not like we’re really going out for a date. But I insist we are… it’s a reward for my careful meal planning and preparations all week long. And it’s our chance to get out of the house.


I’ve been on a mushroom kick lately, so when I saw that Fellow Grad Student posted that one of her recent meals was pasta with mushrooms I knew I had to try it. 

After all, it already had a stamp of approval. The original blogger she got the recipe from HERE served it with a side of sautéed kale, but heeding Fellow Grad Student’s warning that pasta plus kale was a lot to cook together, I saved the tasty-sounding kale recipe for a later date and just stuck to the mushrooms and pasta. Definitely a good idea.

I couldn’t find the cute little ear-shaped pastas at Trader Joe’s so I had to settle for bow ties, which were still cute. It made an enormous batch and we had leftovers that I ate for lunch for a few days after. I liked that this recipe was so easy... it was definitely a good mid-week meal for when I drag myself home from class or writing group or pull myself away from the computer after writing/working all day long. I think next time I try to the recipe I might fancy it up a bit with some wild mushrooms to give it an extra kick.

I served the pasta with steamed artichokes and butter for dipping. Delish!