Tag: pasta

Herbed Fusilli Pasta with Mushrooms, Sun-Dried Tomato and Green Beans

Herbed Fusilli Pasta Fresh and Fit

As you can tell by scrolling through my blog, the majority of my recipes are plant-based. I try to eat a mostly plant-based with a sprinkling of animal protein throughout the week. I consider myself a part time vegetarian. If I do purchase meat, I make sure it was held to high standards and practices. My hat goes off to strict vegans and vegetarians. It is a very disciplined and aware way of life. I try to do the best I can giving the knowledge I continue to gain about the meat industry and animal welfare. I don’t try to push my beliefs on anyone, I simply believe in doing your best and maintaining your ethics the best you can. Now onto today’s recipe…
Give your pasta a nutritional boost with fresh veggies in this herbed fusilli pasta recipe. Hearty mushrooms take the place of meat for a filling plant-based dish perfect for chilly fall days.

Herbed Fusilli Pasta with Mushrooms, Sun-Dried Tomato and Green Beans

Yield: 8 servings

Herbed Fusilli Pasta with Mushrooms, Sun-Dried Tomato and Green Beans

Ingredients

  • 1 16oz package of fusilli pasta
  • 1 8oz package of sliced baby portobello mushrooms
  • 1/2 c sun-dried tomatoes, packed in olive oil, thinly sliced
  • 2 tbsp oil from sun-dried tomatoes
  • 2 cups green beans, sliced in half
  • 1/2 c grated parmesan cheese, organic preferred
  • 1 c heavy cream, organic preferred
  • 1 tsp dried oregano
  • 4 tbsp basil, chopped
  • 1 tsp chili flakes

Instructions

  1. Begin by boiling water for pasta. In the meantime, sauté mushrooms in 2 tbsp of olive oil from sun-dried tomatoes in a separate pan. About 10 minutes.
  2. Add in green beans, 2 tablespoons of basil, oregano, chili flakes and sun-dried tomatoes. Cook 5 minutes.
  3. Stir in heavy cream and bring to a simmer.
  4. Cook pasta according to package directions. Drain pasta.
  5. Return pasta to pot and pour in vegetable mixture. Stir to coat.
  6. Serve with grated parmesan cheese and basil.
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http://freshandfit.org/herbed-fusilli-pasta-with-mushrooms-sun-dried-tomato-and-green-beans/

Autumn Spaghetti with Brown Butter and Sage Sauce

Autumn Spaghetti Recipe

Nothing says “Fall” like a big bowl of pasta. Today’s recipe is full of autumn goodness with sweet and savory flavors running through it. Instead of a traditional tomato sauce, we are making a simple and delicious brown sugar and sage butter to coat the spaghetti. Roasted butternut squash, mushrooms, brussels sprouts and walnuts make this vegetarian autumn spaghetti a perfect entree for meatless mondays during the cooler months.
 

Autumn Spaghetti with Brown Butter and Sage Sauce

Autumn Spaghetti with Brown Butter and Sage Sauce

Ingredients

  • 1 16 oz package of spaghetti
  • 1 c Brussels sprouts, coarsely chopped
  • 1 butternut squash
  • 1 c mushrooms, coarsely chopped
  • 1/2 c walnuts, chopped
  • 6 tbsp grass-fee butter
  • 1 tsp minced garlic
  • 4 tbsp olive oil
  • 1 tbsp brown sugar
  • 5 sage leaves, finely chopped (reserve some for garnish)
  • 1/2 c grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400. Line a baking sheet with parchment paper. Cut, seed and chopped squash into 1 inch cubes.
  2. Toss squash in 2 tbsp olive oil and season with salt and pepper, roast for 30 minutes.
  3. Over medium heat, melt 2 tbsp butter and add garlic, sliced mushrooms and Brussels sprouts. Stir to coat and cook until mushrooms are tender and sprouts are lightly browned. Season with salt and pepper.
  4. In a sauce pan melt 4 tbsp butter. Add brown sugar and the other 2 tbsp olive oil, stir to dissolve. Add chopped sage. Cook over low heat for 5 minutes.
  5. Cook spaghetti according to package directions.
  6. Drain pasta and return to a large serving bowl. Combine squash, mushrooms, Brussels sprouts and walnuts with pasta and toss gently.
  7. Stir in brown sugar and butter sauce.
  8. Top with grated Parmesan and extra sage.
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http://freshandfit.org/autumn-spaghetti-with-brown-butter-and-sage-sauce/

Rigatoni with Spicy Italian Style Grass-Fed Beef

Rigatoni with Spicy Italian Style Beef Recipe

We are almost finished with summer *sigh*. Days will be getting shorter and cooler before we know it. Today’s recipe for Rigatoni with Spicy Italian Style Grass-Fed Beef offers homemade flavor in much less time. We are using store bought pasta sauce, but amping up the flavor and health factor with grass-fed beef seasoned Italian style and fresh veggies; both of which will simmer in the sauce giving the impression of a made from scratch sauce.
This way of cooking saves the time and hassle of making a fresh sauce when you are in a pinch and also allows you to control the quality of meat and veggies going into the dish. By adding the meat and veggies to the sauce, it also stretches the dish and adds bulk so you have leftovers. This recipe is one to keep handy when the days start to cool down and you want comfort food that is quick and healthy.

 

Rigatoni with Spicy Italian Style Grass-Fed Beef

Serving Size: 6-8 servings

Rigatoni with Spicy Italian Style Grass-Fed Beef

Ingredients

  • 1 16 oz. box of Rigatoni
  • 1 lb. grass-fed ground beef
  • 1 25 oz. jar of pasta sauce (I used Dave’s Gourmet Wild Mushroom)
  • 1 zucchini quartered
  • 1/2 white onion, finely chopped
  • 1 packaged of sliced baby portobellos, coarsely chopped
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp fennel seed
  • 1 tsp sea salt
  • 1 tsp chili flakes
  • 2 tbsp olive oil
  • 1 tbsp fresh basil for garnish, finely chopped

Instructions

  1. Begin by heating a large pan over medium heat. Add ground beed and use a spatula to break up. cook for 5 minutes.
  2. Add all seasonings except fresh basil to ground beef. Stir well and continue to cook until ground beef begins to brown.
  3. Add vegetables to ground beef and allow to cook until tender, about 10 minutes.
  4. In the meantime, begin to boil a large pot of water and cook rigatoni according to package.
  5. Pour pasta sauce over veggie and meat mixture. Stir well and bring to a simmer.
  6. Strain pasta and add into pan with sauce, meat and veggies. Stir well. Serve and garnish with fresh basil.
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http://freshandfit.org/rigatoni-with-spicy-italian-style-grass-fed-beef/

Lemony Basil Fusilli with Grilled Cherry Tomatoes

Lemony Basil Fusilli with Grilled Cherry Tomatoes

When you think of summer recipes, pasta probably doesn’t come to mind. But, this Lemony Basil Fusilli with Grilled Cherry Tomatoes is light, lemony and earthy. A perfect summertime flavor combination that is both refreshing and filling, but not over-stuffed kind of full. Grilled tomatoes add a nice sweetness and pop of color. This recipe would be delicious topped with grilled chicken or alongside meat entrees, although I think it is great on it’s own.

Lemony Basil Fusilli with Grilled Cherry Tomatoes

Yield: 3 servings

Ingredients

  • 3 cups dry fusilli pasta
  • 8-10 basil leaves
  • 3 extra basil leaves, finely chopped for garnish
  • 1 3x2 inch chunk of hard parmesan cheese
  • 1/2 c + 1 tbsp olive oil
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • Black pepper to taste
  • 5 cherry tomatoes

Instructions

  1. Preheat grill to 350 degrees. Toss tomatoes in 1 tbsp olive oil, season with sea salt and pepper. set tomatoes on highest rack.
  2. Cook until lightly grilled and bursting. About 10 minutes. Remove carefully.
  3. Combine basil, parmesan, lemon zest, lemon juice and olive oil and sea salt in a blender.
  4. Blend until well combined. Mixture will be slightly chunky.
  5. Cook fusilli according to package directions. Strain. Return pasta to pot.
  6. Pour basil/lemon/parmesan mixture over pasta. Coat well.
  7. Pour pasta onto serving dish, top with grilled tomatoes and chopped basil.
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http://freshandfit.org/lemony-basil-fusilli-with-grilled-cherry-tomatoes/

 

Lemony Basil Fusil with cherry tomatoes