Beautiful white mushrooms tossed in warm oil flavored with fresh parsley leaves and cooked in red wine vinegar, folded in gluten free lentil pasta and seasoned with salt and pepper, this Pasta Mushroom Stir Fry is my favorite lunch.
And just when I was craving for this pasta dish a beautiful green colored collapsible silicon lunch box from EcoVessel arrived at my door step and next day I took this new pasta recipe in my new lunch box to work and I cannot express my happiness enough 🙂
This is a sponsored post but the opinions and reviews are all mine.
This double compartment food storage container has the capacity of upto 6 cups, is leak proof, easy to handle and fits into any bag since it collapses to half of its size. This lunch box is long lasting and freezer friendly too. It also serves me as a freezer food storage container since my little one asks for weird food options at the most odd hours and freezing home cooked food is my best bet. 🙂
This lunch box also serves me as a great food storage container when I am traveling with my family and I have to carry lots of food and with the attached fork, it eases my work to not carry any cutlery since I always forget to do so 🙂 . It comes in three different colors with white lid that seals the container perfectly to avoid any spills.
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Coming back to my recipe….. I love mushrooms and I always make my best efforts to be creative with this vitamin D enriched food. I cooked this recipe in red wine vinegar to give it more of an Italian touch along with it being healthy and nutritious.
Even though any pasta can be used I would go for gluten free, protein rich lentil pasta because I am always on a look out for healthy food options. Also I found this delicious way to include a little more protein in my diet yet satisfy my pasta cravings.