Are you, like I am, seeing more press on the advantages of adding vegetables, particularly the green leafy ones, to your daily intake? Science seems to support eating fewer animal proteins and filling up instead on fruits and vegetables. Better gut health, less brain fog, increased energy, and a lowered risk of Alzheimer’s and dementia are all advantages of adding more vibrant colors to your plate.
Eating healthy, plant-based meals doesn’t mean dining on tasteless, bland preparations or salads all day. I have been experimenting with a few vegetarian recipes recently and I wanted to share one of the better tasting and easy to prepare selections with you. As I find more I will be passing them on to you.
Pasta and Mushrooms
4 TSP Butter, Ghee or Olive Oil
Assorted Mushrooms Sliced
One Medium Sized Shallot Diced
Rosemary, Oregano, and Thyme
Salt and Black Pepper
Some suggestions before you start cooking. For the pasta I use La Pasta Gluten-Free Fettuccine which can be found in the frozen foods section of your grocery store. Otherwise your favorite selection will work, though I would recommend sticking with a wider noodle vs. spaghetti or angel hair. When it comes to the mushrooms, use cremini and/or shiitake. They have far more flavor than the white button mushrooms and under no circumstances should you use canned. If using shiitake, be sure to remove the woody stems. Finally use fresh herbs. I planted an herb garden in my backyard a few years ago and raid it constantly. If you only have dried available, soak them in a small amount of vegetable broth for 15 minutes before cooking. I have found this rehydration process will enhance the flavor.
1. Bring a pot of water to a boil and add salt. Add a good amount since this is your only opportunity to season the pasta.
2. Add pasta and cook according to directions on the package until al dente.
3. As the pasta is cooking melt butter, ghee, or olive oil in a skillet over medium heat.
4. Once heated add mushrooms and cook for about eight minutes.
5. Add shallots and cook for about another two minutes.
6. Add herbs and cook for another minute.
7. Add approximately one quarter cup of vegetable broth and slightly reduce, about two minutes.
8. Aggressively season with black pepper.
9. Adjust salt to taste.
10. Drain the pasta and add to the skillet.
11. Top with a handful of Parmesan cheese.
12. Stir and serve.
This recipe is dinner party quality. Your friends will rave about the flavor and marvel at your culinary skills.
Enjoy your journey!
Gary A. Weuve, CFP®
Founder and CEO
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