Meatless Monday!

How on earth did the weekend go by so fast? Well..at least it is Meatless Monday. Aren’t you excited? Well you should be because I found a recipe on a newly discovered website called Veggie Num Num. 

Today’s Recipe

 

Fettuccine Florentine

 

Preparation time: 35mins
Serves 4

• 250g (8 oz) Fettuccine
• 1 tbs olive oil or butter
• 1 fresh red chilli, diced (or 1 tsp diced bottled chilli)
• 2 cloves garlic, diced
• 6 large flat mushrooms, sliced
• 1 cup low fat evaporated milk or non-dairy milk
• 1 large bunch of fresh spinach, roughly chopped (you can use frozen spinach if fresh is unavailable)
• ½ fresh grated vegetarian parmesan cheese
• ¼ cup fresh chopped parsley
• 5-6 semi-dried tomatoes, diced

Cook the pasta in rapidly boiling water to the packet instructions; strain and rinse. Set aside.

Heat about 1 tbs of olive oil or butter in a large heavy based pan; add the chilli and garlic and cook until soft and fragrant.

Add the mushrooms and cook until soft and beautifully brown, about 3-4 minutes. Season with ground sea salt and freshly cracked pepper; toss well.

Reduce heat and add the evaporated milk; slowly stir over low heat until liquid has reduced by about ¾; should take around 5 minutes.

Add the fettuccine, spinach, parmesan, parsley and semi-dried tomatoes.

Toss well until spinach is wilted and fettuccine is well mixed through; season to taste.

Served topped with a little extra parsley and fresh cracked pepper; great with crusty bread or on its own.

Variations: I also do a similar version omitting the mushrooms and semi-dried tomato but top the pasta with a fried free-range egg to serve. Yum!!

Hope everyone had a good weekend. Enjoy your Meatless Monday!