Ground beef gets replaced with ground mushrooms, diced carrots and celery to create this meatless “Bolognese” ragout. Meanwhile, Roman cauliflower adds an eye-catching chartreuse pop.
Fettuccine with Mushroom Ragout and Roasted Roman Cauliflower
Ingredients 1 box fettuccine rigate 5 tbs. extra-virgin olive oil, divided 1 small carrot, diced 1 small stalk celery, diced 1 small onion, diced 1 lb. domestic mushrooms, ground ½ cup dry white wine 2 tbs. tomato paste 1 Roman cauliflower, cut into florets ½ cup toasted almond flour
Directions
1. Bring a large pot of water to a boil and preheat the oven to 400 degrees Fahrenheit. 2. Coat Roman cauliflower with 3 tbs. olive oil, salt and pepper. Set aside. 3. Meanwhile, in a skillet, sauté carrots, diced onions and celery with remaining olive oil for about 5 minutes. 4. Add mushrooms and cook until water evaporates, and the mushrooms turn slightly brown. 5. Then, add the tomato paste and 1 cup of water. Season with salt and pepper and simmer for 20 minutes. 6. Add pasta to boiling water and cook according to package directions. 7. Then, drain and toss with mushroom sauce and roasted Roman cauliflower. 8. Sprinkle with toasted almond flour before serving.
‘Tis the season for fall vegetables and butternut squash and cremini mushrooms add both nutrients and flavor to this delicious fettuccine pasta dish.
Fettuccine with butternut squash and cremini mushrooms
Ingredients 1 box Fettuccine ¼ cup yellow onion, chopped 5 tbs extra-virgin olive oil 1 medium butternut squash 3 cup veggie broth 12 oz cremini mushrooms, sliced ½ cup Parmigiano, grated 1 tbsp Italian parsley, chiffonade TT salt and black pepper
Directions 1. In a nonstick skillet sauté onion with 1 tbs extra-virgin olive oil for three minutes over medium heat, add butternut squash, sauté for five minutes then veggie broth, simmer until thoroughly cooked. 2. Season with salt and pepper, let cool down and process half of the mixture in the blender until smooth and return to skillet 3. Meanwhile, in a separate skillet sauté cremini mushrooms with 2 tbs extra-virgin olive oil over high heat until slightly brown, season with salt and pepper and add to butternut mixture. 4. Bring one large pot of water to a boil and cook pasta according to instructions 5. Drain pasta drain and toss with sauce. Finish with cheese, parsley and remaining olive oil
Creamy Vegan Butternut Squash Linguine with Fried Sage
Spiced and creamy (yet cream-less) butternut squash sauce tossed with whole grain linguine. Top with fried sage for a healthy, comforting main dish. Serve with salad or roasted vegetables to further lighten up the meal.
Ingredients
2 tablespoons olive oil
1 tablespoon finely chopped fresh sage
2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
Heat oil in a large (read: 12 inch) skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with sea salt and set the bowl aside.
Add celery, squash, red pepper flakes to skillet. Season with salt and pepper. Cook for 8 to 10 minutes. Add Jain broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft and liquid is reduced by half, about 15 to 20 minutes.
In the meantime, bring a large pot of salted water to a boil and cook the pasta according to package directions, stirring occasionally, until al dente. Drain, reserving 1 cup cooking liquid.
Once the squash mixture is done cooking, remove it from heat and let it cool slightly. Transfer the contents of the pan to a blender. Reserve the skillet. Purée the mixture until smooth (beware of hot steam escaping from the top of the blender), then season with salt and pepper to taste.
Combine pasta, squash purée and ¼ cup cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Season with salt and pepper if necessary.
Serve pasta topped with fried sage, more black pepper and salt if desired.
a while ago I reblogged this post and saw that @aphroditestummyrolls tagged it ‘Nicky the plumber, Joe the embarrassed cat owner’ and this immediately flashed before my eyes
