Spinach Fettuccine with Mushrooms and Basil Pesto!
Posted by Shelly Perry (04/14/2011 @ 2:47 pm)
Spinach fettuccine with sauteed baby portobello mushrooms, pesto and shaved parmesan makes a great meatless, filling and nutritious meal.
Along with this beautiful salad of fresh yellow peppers and avocados our vegetarian meal satisfies everyone.
Annie’s Green Goddess dressing makes this salad heaven!
Boil spinach fettuccine, al dente.
Sautee the mushrooms with olive oil and garlic slices.
And mix in your favorites. I love basil pesto which I make myself.
I make it vegan and fresh!
Shaved parmesan and a drizzle of olive oil make this fantastic!
Posted in: Food on a Budget, Green Living, Healthy, Ingredients, Recipes
Tags: Annie's Green Goddess Dressing, Annie's Naturals, baby portobello mushrooms, basil, basil pesto, fettuccine recipe, garlic, meatless meal, Meatless Monday, mushrooms, olive oil, parmesan cheese, pasta meal, pasta with mushrooms, quick meal, Salad, simple recipe, spinach fettuccine, spinach pasta, spinach pasta with pesto, vegetarian meal, vegetarian recipe
Spinach Spirals with Goat Cheese and Roasted Red Pepper!
Posted by Shelly Perry (03/30/2011 @ 10:56 pm)
Super easy and so delicious!
Whole grain spinach spirals and red pepper are perfect paired with a creamy goat cheese sauce.
I roasted the pepper in the oven at 350 for about 20 minutes then chopped them and threw them into the boiling pasta water for abot 10 minutes.
This infused the flavor a bit and softened the peppers.
I started with about 2 tbsp. of butter, 2 cloves crushed garlic, 1/2 cup of half and half, and 1 cup of sour cream.
Let this simmer for a few minutes then add a half a cup or more to taste of soft goat cheese.
Drain the pasta and mix in the goat cheese with the red pepper and stir.
Add salt and pepper to taste.
This is a great meatless meal, nutritious and filling.
Enjoy!
Posted in: Food on a Budget, Green Living, Healthy, Ingredients
Tags: butter, garlic, goat cheese, goat cheese sauce, half and half, healthy meal, pasta, pasta dish, red pepper, roasted red pepper, sour cream, spinach pasta, spinach spirals, vegetarian, vegetarian meal, vegetarian recipes, whole grain pasta, whole grain spinach pasta
Mama Mia Shroom Pasta! Meatless Monday with Carmen Garcia
Posted by Shelly Perry (02/01/2010 @ 9:55 am)
Level: Medium
Serves: 2
Ingredients
4 cups spinach fettucini, boiled
10-12 medium baby bella mushrooms
1/2 cup sun dried tomatoes, bottled in olive oil and italian herbs
1 garlic bulb, baked
1 tsp agave nectar
2 cloves garlic, finely minced
2 tablespoon panko crust
1/4 tsp substitute salt
1/2 tsp cracked pepper
1/2 fresh fresh parsley, finely chopped
2 tablespoon nutritional yeast
1 tablespoon capers, rinsed and drained
1 tablespoon Worchestershire sauce
2 tsp olive/canola oil
1 tsp dried oregano
Method
Pre-soak mushrooms in a plastic bowl with water and Worchestershire sauce for 30 min.
Pre-heat oven to 400 degrees.
Cut off top of garlic bulb and drizzle agave nectar over garlic.
Place on a cookie sheet and bake for 15 minutes. Set aside.
In a plastic bowl mix 1tsp. oil, parsley, garlic, capers, oregano, capers, salt and pepper.
Wash and twist off mushroom stems evenly.
Brush or rub 1 tsp oil on mushrooms and stuff with mixture.
In a medium sauce pan bring water to a boil and add pasta until tender.
Sprinkle oregano herbs and serve.
Posted in: Chefs and Restaurants, Healthy, Ingredients, Recipes
Tags: Carmen Garcia, Meatless Monday, mushrooms, pasta, spinach pasta, vegan, vegan meals, vegan recipe, vegetarian, vegetarian meals, vegetarian recipe
