Mushroom and Spinach Soup Earthy Mushroom and Baby Spinach Soup with Garlic and Herbs Ingredients: 1 tablespoon olive oil 1 small onion, finely chopped 2 garlic cloves, minced 1 lb (450g) mushrooms, sliced (cremini, button, or a mix) 4 cups vegetable broth 2 cups baby spinach 1/2 cup coconut milk or heavy cream 1 teaspoon dried thyme Salt and pepper to taste Fresh parsley for garnish Directions: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sauté until soft and fragrant (about 3–4 minutes). Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their moisture and begin to brown. Pour in the vegetable broth and bring to a simmer. Add dried thyme, salt, and pepper. Simmer uncovered for 10 minutes. Stir in the coconut milk or cream and the baby spinach. Cook for another 3–4 minutes, until the spinach wilts and the soup is heated through. Taste and adjust seasoning as needed. Garnish with chopped fresh parsley before serving. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 170 kcal | Servings: 4 servings #vegetariansoup #mushroomsoup #spinachrecipes #healthycomfortfood #meatlessmeals #dairyfreeoption #plantbasedcomfort #souprecipe #glutenfreesoup #onepotmeal #autumncooking #veganfriendly #herbsandgreens #creamywithoutcream #quickdinner #lightlunchideas #midweekmeals #healingfoods #souplovers #savoryandfresh Cozy up with a bowl of Mushroom and Spinach Soup — earthy, warm, and packed with wholesome flavors!

Chicken and Basil Pesto Pasta Creamy Chicken and Fresh Basil Pesto Pasta Delight Ingredients: 12 oz pasta (penne, fusilli, or spaghetti) 2 boneless, skinless chicken breasts, cubed 2 tablespoons olive oil Salt and pepper, to taste 1/4 teaspoon red pepper flakes (optional) 1/2 cup cherry tomatoes, halved 1/4 cup grated Parmesan cheese 1/4 cup toasted pine nuts (optional) For the Basil Pesto: 2 cups fresh basil leaves 1/3 cup grated Parmesan cheese 1/4 cup pine nuts 2 garlic cloves 1/2 cup olive oil Salt and pepper, to taste Directions: Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water. Meanwhile, season chicken pieces with salt, pepper, and red pepper flakes if using. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until golden and fully cooked, about 5–6 minutes. Remove from heat and set aside. To make the pesto, combine basil, Parmesan, pine nuts, garlic, olive oil, salt, and pepper in a food processor. Blend until smooth. Toss cooked pasta with the pesto, adding reserved pasta water a tablespoon at a time to loosen the sauce if needed. Add the cooked chicken, cherry tomatoes, and a sprinkle of Parmesan. Toss everything gently to combine. Top with toasted pine nuts before serving, if desired. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: Approximately 540 kcal per serving | Servings: 4 servings #basilpesto #pestopasta #chickenpasta #italianrecipes #quickmeals #familydinners #pastalovers #homemadepesto #comfortfood #easydinners #freshbasil #chickenrecipes #simplemeals #pastaideas #midweekmeals #garliclovers #weeknightdinner #foodblogfeed #healthyish #pastanight Creamy, herby, and packed with flavor – this Chicken & Basil Pesto Pasta is the weeknight dinner you’ve been dreaming of