{Vegan} Pasta with baby bok choy, portobello mushrooms & tomatoes

This meal was inspired by my Romanian friend 

A. who served me years ago 

 sauteed bok choy, tomato with spaghetti pasta and lots of 

garlic and olive oil.

It was wonderful.

I recreated it last week, using half avocado oil

and half coconut oil...

but olive oil would also work!

(I think Mr. Husband added some to his plated dish). :)

Whole Wheat Pasta.

Two chopped baby bok choi in

avocado oil. 

Two Portobello mushrooms, sliced and chopped,

and put in another fry pan with coconut oil.

9 garlic cloves minced and shared between the two pans.

I added the garlic towards the end and 

a bit of shaved and minced ginger.

When the two pans were sauteed and 

the pasta was done,

I mixed it all together,

adding salt and pepper to taste.

It was a warm and delicious Saturday lunch!

For the evening meal I added a can of 

drained calms and re-heated.

Also very good!

I added slivered almonds to mine both times

and salt and pepper.

It's a very good filling and simple meal!

Easily GF with GF pasta of course...

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Any yummy Lenten recipes you are trying out this year?

Would love to hear!