Tag: vegetarian

Mushroom Ravioli with Garlic Mushroom Sauce

Pasta, Vegetarian

Happy Tuesday! The girls had dinner plans with Nana and Papa tonight (Five Guys). I had yoga and hubby went to hockey, so I was on my own for dinner. So tonight I planned on making some kind of “Mommy Meal.” This is basically a meal that I make for myself that generally no one else will most likely eat. I bought a ton of mushrooms and thought I might make a risotto. Then I contemplated a mushroom fettichini. Then last night I spied some mushroom ravioli in the freezer. I decided to go with that and am glad I did.

Mushroom Ravioli with Garlic Mushroom Sauce

Ingredients

1 container fresh premade mushroom ravioli
1 container fresh baby portabello mushrooms, sliced
1 container “gourmet” mushrooms (or a couple handfuls of the fancy mushrooms bought by the pound) Splurge on yourself!
1/2 onion, chopped
3 cloves garlic, smashed and finely chopped
olive oil, about 1/4 cup all together
white wine, approximately 1/4 cup
1/4 cup Parmesan Cheese
salt and pepper to taste

Directions

Add a drizzle of olive oil to a large skillet. Heat on Med/High Heat.
Add onions. Cook 4 minutes. Add mushrooms and garlic. Cook 4 more minutes. Add your seasoning and wine. Reduce down, about 5 minutes.
Meanwhile, cook ravioli in salted water, just under package cook time.
Add more olive oil to mushroom sauce. Add pasta to sauce with a touch of pasta water. Add cheese. Mix well.

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Pesto Pasta with Corn and Pine Nuts

Leftovers/ Freezer Meals, Pasta, Vegetarian

Hey kids! Hope you had a great Monday! My day was pretty awesome, and tonight is pretty chill at home. We had burger night; everyone gobbled up their burgers. I have made burgers a few times here on the blog, so I hope you check it out. This is how I made them…https://funfoodiefamily.com/2013/08/28/burgers-2/

As I was making dinner, I was thinking about what to take for lunch tomorrow. I am pretty good about taking my lunch to work, but sometimes I end up buying the school lunch. It is not bad, but I don’t like to take my chances. On the days I don’t bring my lunch, the salad bar is usually a safe bet. There is even the occasional gem like chicken wings or mozzarella sticks.

I was looking through the fridge and decided to make a pasta mash up. Basically, I took a bunch of ingredients that were separate and added them all together. In this case it was some leftover Annie’s mac and cheese, corn, leftover pesto, and pine nuts from said pesto. I have just enough for 2 servings…one for me and one for my lunch mate. We usually take turns making food for each other. Today she brought spicy tofu and veggies with coconut milk and noodles. It was delish!

This combo turned out really great! I hope you feel inspired to take a look at what you already have in your fridge or pantry and make it work!

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Butternut Squash Alfredo

Pasta, Vegetarian

So last night I made this amazing pasta with leftover Fettichini Alfredo. It was way too late to blog about it, but now that I have had some coffee in me, I think I am up for a quick blog post. I had a butternut squash on the counter that I barely remember buying, so I figured I should probably do something with it. I also had a few mushrooms that were on there last leg and half and onion that was begging for attention. Delicious vegetarian meal! Super easy!

Butternut Squash Alfredo

butternut squash, peeled and chopped into cubes
mushrooms, sliced
onion, sliced
alfredo sauce
fettuccini

Directions

Add a few tablespoons of oil into a large pan. Cook down your veggies until soft, stirring every few minutes. About 15-20 minutes.
I used leftover pasta and sauce, but you can boil and cook your pasta while the veggies are cooking. You could make your sauce or buy one from the store =)
Add in your alfredo and noodles.

Told you it was easy!

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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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Orzo and Cheese Stuffed Tomato

Side dishes...veggies, potatoes, grains, Vegetarian

Forget Meatless Monday! Eat what you want when you want. Lots of veggie options today from my local market. I found a pretty heirloom tomato. The guy said it was hollow and needed to be stuffed. #challengeaccepted

Orzo and Cheese Stuffed Tomato

All I did was cut off the top and hollow out the inside of a summer heirloom tomato… I filled it with leftover cooked orzo and topped with mozzarella. Broiled on low for 10 minutes. YUM!
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