4 Meatless Recipes to Try

Creamy Mushroom Pasta

½ lb. bowtie pasta
3 tbsp. EVOO
2 cloves garlic, minced
½ cup onion, diced
12 oz. baby Portobello mushrooms, sliced
Salt and pepper, to taste
2 tbsp. flour
2 cups milk
1.5 cups shredded parmesan cheese

1. Cook pasta until al dente. Drain and set aside.
2. Return pot and turn to medium heat, add olive oil.
3. Once oil is hot, add garlic and onion. Sauté until soft, about 2 minutes.
4. Add mushrooms and cook until brown, about 5 minutes.
5. Add salt and pepper, and stir.
6. There should be a bit of liquid in the skillet. If dry, add another tablespoon of olive oil.
7. Add flour to mushroom mixture and stir well. Let cook for 1 minute.
8. Slowly add milk and stir until any chunks of flour are broken up. Cook 5-7 minutes, stirring occasionally until sauce has thickened.
9. Remove sauce from heat and stir in shredded parmesan cheese.
10. Add cooked pasta to the pot, toss to combine and serve.

Caprese Calzones

1 can pizza crust
2 Roma tomatoes, sliced
4 oz. mozzarella cheese, cubed
½ cup basil, chopped
(optional) sauce of choice for dipping

1. Preheat oven to 450°.
2. Roll out pizza dough on a lightly floured surface and cut into 4 squares.
3. Layer each square with tomatoes, mozzarella, and basil.
4. Fold together the long sides of each square, pinching the seams closed.
5. Place calzones seam-side down onto a cookie sheet and bake 9-12 minutes.

Falafel

1 19 oz. can chick peas, rinsed and drained
1 small onion, chopped
2-4 cloves garlic, minced
2 tbsp. each of fresh parsley and cilantro, chopped
1 tsp. cumin
Pinch dried chili flakes
¼ cup all-purpose or whole wheat flour
1 tsp. baking powder
Canola oil, for frying
Optional
Pitas
1 cucumber, chopped
1 tomato, sliced
1 onion, sliced
Tzatziki sauce

1. Add chick peas, onion, garlic, parsley, cilantro, cumin, salt, and chili flakes in a food processor and pulse until combined but not smooth.
2. Add the flour and baking powder to food processor. Pulse until mixture is soft and you can roll into balls with it sticking to your hands. Add a bit more flour if needed.
3. Roll the dough into meatball-sized balls, slightly flatten each into a little patty.
4. In a shallow pot or skillet, heat ½” of canola oil. Cook the falafel for a few minutes on each side until golden and transfer to paper towels.
5. (Optional) Serve in pitas with chopped cucumber, onion, tomato and tzatziki sauce if desired.

Penne Vodka with Shrimp

¾ lb. penne pasta
1 lb. shrimp
3 tbsp. butter
3 tbsp. EVOO
1 small onion, chopped
2 cloves garlic, minced
½ cup white wine
8 oz. can tomato sauce
1 cup heavy cream
Fresh parsley and basil, chopped
Salt and pepper to taste

1. Cook pasta until al dente. Drain and set aside.
2. Peel, devein and rinse shrimp under cool water.
3. Heat 1 tbsp butter and olive oil in a skillet. Add the shrimp and cook until just opaque, about 2 minutes. Be careful not to overcook. Remove from heat and let cool for a few minutes.
4. Remove tails from shrimp and chop into bite-sized pieces. Set aside.
5. In a large skillet, heat remaining butter and olive oil. Add garlic and onion, and sauté for a few minutes, stirring occasionally.
6. Add wine and stir occasionally until evaporated, about 2-3 minutes.
7. Add tomato sauce and stir until well combined. Then add heavy cream and continue stirring. Turn heat down to low and let simmer.
8. Add in chopped shrimp, chopped herbs, and salt and pepper to taste. Stir well and serve.