Monday, August 19, 2013

Broccoli and Mushroom Pasta with Ricotta Sauce

Well that, was a mouthful to type and a yummy mouthful to eat! I participate on Meatless Monday. I've done so for over a year now and I really enjoy it. It has a way of forcing me to get a little more creative, because meat can be so easily depended on. So I created this ricotta sauce at the top of my head and it turned out to be quite good. Is the pasta extremely photogenic? No, but who cares as long as it tastes good! :)

Here's my recipe!
1. I boiled the broccoli and noodles together. Saves on dishes to wash later! I used fresh broccoli, but frozen would work just as well. I also used spaghettini pasta, but any would do. Angel hair would be lovely!
2. While the noodles and broccoli were cooking, I sautéed some mushrooms in butter. I seasoned them with oregano, parsley, basil, pepper, and garlic salt. Season to taste! I would have liked to use fresh garlic, but I had none at hand. Womp womp. Then, add a 1/2 cup of milk and your ricotta cheese. Let the cheese melt down and then do a taste test. Add more of the seasonings above, if needed.
3. Et voilà! Add some grated or shredded parmesan on top and maybe some garlic bread and you have yourself a delicious pasta dish.
Ah, so good and simple! It takes about thirty minutes to make and you could easily add different vegetables or meat to it. The sauce is similar to alfredo, so I'm sure it could work in a lot of different ways.
And as they say, one of the best ways to get people to eat their vegetables is to use cheese! The seasonings and the ricotta make this sauce pop. Enjoy!


Isabel said...

looks delicious!

Isabel @ Walk of Fashion

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