Category: Vegetarian

Spicy Veggie Pasta

Pasta, Side dishes...veggies, Vegetarian

Last night we had a whatever you want/clean out the fridge/breakfast for dinner kind of night. I made this for myself using leftover veggies, less than half a container of thin spaghetti, and the end of the parmesan cheese. I even had plenty of leftovers to bring to work for lunch and share with a couple of work friends.

Spicy Veggie Pasta

1/3 package of thin spaghetti
1 onion thinly sliced
1 container mushrooms, quartered
handful of baby carrots chopped
1 container of spinach.
1 teaspoon, or more, of red pepper flakes
1 tablespoon Italian seasoning
tablespoon or more of parm. cheese
1 cup white wine
2 tablespoons of olive oil
salt and pepper

Directions

Heat your olive oil and add onions, mushrooms, and carrots. Cook down until tender. Add your spices. Mix well. Add in your wine. Reduce. Add in your spinach and a little more olive oil. Cook the spinach down and mix with the rest of the veggies.

Meanwhile, cook pasta. Add your pasta to the veggies when the pasta still has a bit of a bite to it. Add in about a cup of pasta water- a little bit at a time to your desired consistency. Add in your cheese and mix well! Enjoy!

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Creamy Mushroom and Caramelized Onion Ravioli

Pasta, Vegetarian

I made this last night to take for lunches this week. It was very easy to make; a semi-homemade dish, if you will. Ravioli was Buitoni, alfredo sauce was jarred by Classico and added caramelized onions, mushrooms, and white wine.

Pretty simple, ya’ll…Slice 1 onion nice and thin. Slice your mushrooms in half or thirds- larger sized chucks. Reduced them down in 3 tablespoons of butter. Make sure to salt and pepper your veggies. Stir and cook down for about 10-15 minutes. Add in your white wine at the end, stir, and  reduce down about 5 more minutes. Add the jar of sauce.

Meanwhile, cook the pasta according to the directions on the package. Add the cooked ravioli to the sauce and mix well.

Top with parmesan. So good!

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Baked Enchilada Farro with Beans and Corn

grains, Leftovers/ Freezer Meals, Mexican, One pot meal, potatoes, Side dishes...veggies, Vegetarian

Happy Tuesday, ya’ll! So the other day I made this.
https://funfoodiefamily.com/2014/08/30/enchilada-farro-with-beans-and-corn/

It is super healthy and delicious, but after a few servings, I needed to find a way to change it up. So, I made it into tacos. Yum. Then I made it into this cheesy bake. All I did was add a another small can of enchilada sauce and 1 jar of salsa to the mix. Then I spread it into a sprayed casserole dish and topped it with shredded cheese. I baked it at 350 until all the cheese was melted and bubbly, about 30 minutes. Freezing half of this for my future. 

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Enchilada Farro with Beans and Corn

grains, One pot meal, Pantry Raid, potatoes, Side dishes...veggies, Vegetarian

Hey guys! I know that it has been awhile. It has been a pretty busy week and there has not been a lot of innovative cooking. Mostly old stand bys…BBQ chicken, pasta, and a few more quick dinners out and clean out the fridge nights than normal. This week there will probably be more of the same. 3 kids equals a lot of busy nights…

We have been trying to avoid going to the store and spending money, so I raided the pantry for this meal. It will serve as a quick lunch and dinner for the next week. Since I have a whole pot of it, I may try different things with it throughout the week; thinking of topping it with shredded cheese and bake it or even make it into veggie enchiladas. For tonight, I found it super satisfying the way it is. Look for more variations coming soon. I hope you give it a try!

Enchilada Farro with Beans and Corn

Ingredients
1 onion, chopped
3 cloves garlic, minced
1 can garbanzo beans
1 can black beans
1 can cannellini beans
1 can corn
1 can chopped green chilies
1 can enchilada sauce
1 cup farro (or quinoa)
2 cups veggie stock (or water or chicken)

Directions

Using a large heavy pot, cook your onions down in 2 tablespoons of vegetable oil on med/low heat for about 5 minutes. Add in your garlic. Cook down for 3 more minutes. Add in your farro. Cook for a few minutes then add all your canned ingredients. Mix together well. Add in your stock and mix well. Cover and cook until farro is tender; about 25 minutes.

I can’t stop eating this. It is SO good! I have a whole pot to much on throughout the week!
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Corkscrew Pasta with Creamy Veggie Tomato Sauce

Pantry Raid, Pasta, Side dishes...veggies, potatoes, grains, Vegetarian

Leftovers for dinner tonight. Gotta eat up some food instead of wasting it. I still have to use us a bunch of veggies, so I decided to make this pasta for lunches and quick dinner if needed. Pretty quick vegetarian dinner. You could add some grilled chicken to this for a healthy protein if wanted. Very creamy but still uber healthy with all those nutrient rich veggies.

Corkscrew Pasta with Creamy Veggie Tomato Sauce

Ingredients
corkscrew pasta
a jar of creamy spinach tomato sauce (Classico brand- on sale)
1 onion, chopped
3 cloves of garlic, crushed and minced
2 carrots, chopped
2 celery stalks, chopped
1 container of cherry tomatoes
1 container of mushrooms
1/2 stalk of chopped broccoli (florets)
1/2 chopped each of yellow and orange peppers
1/2 bag of snap peas
1 handful fresh herbs, chopped- basil, oregano, and marjoram
salt and pepper

Directions

Add all chopped veggies in to a large pot. Cook down for about 15 minutes. Add pasta sauce. Cook down further while you make your pasta. Add in your cooked pasta. If thick, add a bit of the starchy cooking water. I added a bit at a time and had about 1 cup leftover. Everyone in this house loves eating the leftover pasta right out of the pan. This was a great pantry raid dish.

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