Mushroom pasta, egg, veggies


Do the mushrooms look familiar? They should; they’re the last of the container I roasted yesterday. I tossed them with jarred marinara sauce over pasta for dinner tonight and lunch tomorrow. I sprinkled some cheese over for funsies, too.

My side dishes are a hard-boiled egg (easy to do in a rice cooker… put them in your steamer rack with about 1 cup water underneath, place the cover on, and steam for 21 minutes – no cracked shells!) with some yellow pepper and baby cucumber strips.

For those who are curious, here are some stats on the nutritional value of the bento: 436 cals, 67g carbohydrates (haha, all that pasta), 11g fat, 23g protein, 211g sodium.


One thought on “Mushroom pasta, egg, veggies

Tell us veggie bento lovers what you think!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s