Pasta with vegetable sauce and green beans with cheesy mushroom sauce

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I know the sauce on the green beans isn’t looking too appetizing. Once heated in the microwave, it will be smooth and delicious again. It’s a couple of big handfuls of green beans, steamed, a container of mushrooms, sliced and sautéed, a dash of cream, seasoning, and a handful of cheese. Simple, but tasty. But not so pretty once cooled.

Tomorrow’s bento contains pasta, with a simple sauce made from:

~ 1 28oz can crushed tomatoes
~ 3 jarred roasted peppers, roughly diced
~ 1/2 tsp each Italian herb blend (look for one with no sugar or salt) and crushed chilis,

cooked, uncovered, over medium-low heat for about 20 minutes.

Then, if you desire, whirl around your immersion blender to smooth it out a little. Throw in:

~ 2 big handfuls of spinach (chopped, or whole, up to you)

and continue to cook, stirring frequently, until the spinach is wilted.

I put a tiny orange in the bento too, separated by a food cup, for a sweet treat. Snack is 0% Greek yogurt with a blueberry-pomegranate syrup thing to pour on top.

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