Now that Lent is here, many home cooks are looking for meatless options to serve on Fridays. If you aren’t in the mood to fry fish or dine on other seafood options, then consider adding these delicious meatless dishes to the mix.
PASTA WITH ROASTED MUSHROOMS AND ROSEMARY CREAM SAUCE
Ingredients:
For the Pasta:
6 cups cooked farfalle pasta
3 cups crimini mushrooms roasted with olive oil
For the Rosemary Gorgonzola Cream Sauce:
1/4 cup butter
2 tablespoons minced onion
1/4 cup flour
4 cups milk
Salt, pepper, nutmeg, and red pepper flakes to taste
Creamy Gorgonzola cheese
3 rosemary sprigs, finely chopped
Directions:
For the Pasta:
In a large pan, heat the sauce and add the mushrooms and pasta. Season to taste with salt and pepper.
For the Rosemary Gorgonzola Cream Sauce:
Heat the butter in a heavy bottomed pan. Add the onions and cook until they are translucent. Add the flour, to make a roux, and cook for 4 minutes. Pour in the milk and stir until all of the roux has dissolved. Simmer for 20 minutes. Season to taste, and whisk in the cheese and chopped rosemary sprigs.
Assembly:
Place pasta on serving patter and top with cream sauce. Serve warm.
VEGETABLE PIZZETTAS
Ingredients:
4 medium flour tortillas
1 cup prepared chunky salsa
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups cheddar cheese, shredded
1/2 cup sliced black olives
1/3 cup chopped green pepper
Directions:
Bake tortillas at 425 degrees for 2 to 3 minutes or until warm, set aside.
In a small bowl, blend salsa, basil and oregano.
Spread 1/4 cup salsa mixture on each toasted tortilla. Divide cheese, olives, and green pepper among the tortillas, topping each tortilla evenly.
Place pizzetta on baking sheet.
Baked at 425 degrees for 5 to 7 minutes or until hot and bubbly.
Serve hot.
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